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Representative Food


  • Makchang-gui (title image)
Intro :
Makchang (abomasum) goes better with soju than it does with rice. From the early 1970s in the Daegu region, the fourth stomach of a cow, hongchang, was cooked over a briquette or charcoal fire to be eaten with special soybean paste sauce with garlic and chopped chives. As a low-fat high-protein food, the calcium content is much higher than regular beef, making it good for the growth and development of children. Makchang is especially popular in Daegu and it has spread to other regions where you can also enjoy pork makchang now.