1. Ingredients for pork Makchang
-Primary ingredients: Pig’s large intestines
-Secondary ingredients: Deonjang sauce
2. Taste evaluation
-Spicy:☆☆☆☆☆
-Salty:☆☆☆☆☆
-Sweet:☆☆☆☆☆
-Sour:☆☆☆☆☆
-Toasted flavor: ★★★★☆
3.
Introduction to Makchang
Koreans
enjoy different parts of cow or pig. Especially they enjoy
Doeji-makchang, large intestines of pig, and So-makchang, stomach of
cow, which would directly be sent to dumpster in other countries.
Makchang
was invented by the people to celebrate the King Seonjo’s accession
to the throne in the Joseon Dynasty era, and it’s believed that the
King gave a prize to people who invented the dish.
But
it became popularized long after that. It got famous when the mass
breeding of cow or pig was allowed since the 1970s.
Although
the meat was used for the disk, the intestines were all thrown out
because nobody knew how to eat them. Makchang
spread all over the nation when it’s grilled with charcoal and
served with Deonjang sauce after trying new recipes in Daegu. 
The
reason they are not enjoyed in the West is because it’s considered
to be too chewy and smelly.
But
Korean people have a special skill to make it delicious.
First
of all, you have to remove all the fat to remove the smell, rub it
using flour and salt, and then wash it off a few times. In order to
soften the meat, add fruit juice (kiwi and pineapple) or artificial
meat tenderizer for a day.
When
it’s done, the meat won’t smell gross or too chewy, it will be
soft and properly chewy.
Makchang
is grilled over charcoal or briquette for its scent. So it smells
like smoked ham.
You
dip grilled Makchang in Deonjang sauce. Makchang is served with
Deonjang sauce, which is tastier and less salty than regular Deonjang
so it adds more flavor to Makchang.
Daegu
is the most popular city when it comes to Makchang since it was the
first city to try it.
There’s
even a street that you can eat Makchang. It’s not a fancy big
street but an old street with small restaurants.
You
will notice people grilling Makchang themselves outdoors on the
street look like they’re having a big barbecue party.
If
you’re planning to go to Daegu, I strongly suggest that you try
Makchang and soju on Makchang Street at night.
Searchon Wikipedia
4.
Kinds of Makchang
Pork
is popular in Korea because beef is quite expensive. There are also
two kinds of Makchang, one is pig’s large intestines and the other
is cow’s ones but the pig is preferred for cheaper price.
Both
are basically grilled meat and you should dip it in Deonjang sauce
right before you eat it.
You
could also order spicy pig Makchang seasoned with Gochujang paste.
- Doeji-makchang(pig’s intestines): The last part of pig’s intestines that looks like a coin and contains a large portion of fat which tastes so good
-
Yangnyeom-doeji-makchang: Doeji-makchang seasoned with Gochujang
paste
-
So-makchang(cow’s intestines): Cow’s fourth stomach(abomasum)
that looks broad and wrinkled and chewier than the pig’s ones
5. How to enjoy Makchang even more
Makchang
should be served hot after it’s grilled with charcoal fire or
briquette fire. It should be grilled by you according to your
appetite, not by the cook of the restaurant.
When
the outer skin is properly grilled, you should cut it into bite-size
pieces.
(Koreans
also use kitchen scissors so you shouldn’t be worried.)
And
you should grill small pieces until they’re completely grilled. If
not, they might smell and too chewy.
You’ve
got to grill them until they get crispy.
Dip
properly-grilled Makchang pieces in Deonjang sauce and you should
drink when you taste toasted oil spreads in your mouth.
Makchang
is quite oily cuisine so soju goes well with it than fruity wine or
beer that makes you full any time soon.
Plus,
you can enjoy different tastes of Makchang with different kinds of
Ssam(outer leaves of vegetables).
Makchang
was originated in Daegu but it got popular throughout Korea so you
can eat it anywhere not to mention near your hotel or any downtown.
