Makchang (막창; "last viscus") or so-makchang (소막창; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum.^[1] The latter is also called makchang-gui (막창구이; "grilled last viscus") or so-makchang-gui (소막창구이; "grilled beef last viscus").^[2] Dwaeji-makchang (돼지막창; "pork last viscus") means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui (돼지막창구이; "grilled pork last viscus").^[3]

They are often served with a light doenjang sauce and chopped scallions. High calcium content and high catabolism for alcohol makes it a favorite anju (side dish for drinking).^[1]

Makchang gui is said to have originated in Daegu and the surrounding Gyeongsang region.^[1][4] King Seonjo of Joseon is said to have enjoyed the dish at his inauguration.^[5]

Preparation and serving

Makchang is usually grilled over a barbecue, but preparation has to be done beforehand to rid the meat of odd odors and excessive fat. The meat may either be pre-boiled in water seasoned with doenjang, onions, medicinal herbs and such, or pre-marinated in a sauce made of various fruit (apple, Korean pear, pineapple, kiwi, etc.) before grilling.^[4]

The dipping sauce is made from a mixture of doenjang, ground beans, ground red pepper, and chopped scallions. Fresh green and red peppers, cucumbers, minari and garlic are sometimes added according to personal taste.^[4]