|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Beef abomasum or pork rectum|
|61 kcal (255 kJ)|
|Cookbook: Makchang Media: Makchang|
Makchang (막창; "last viscus") or so-makchang (소막창; "beef last viscus") refers to either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum. The latter is also called makchang-gui (막창구이; "grilled last viscus") or so-makchang-gui (소막창구이; "grilled beef last viscus"). 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").
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.
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.
- "makchang" 막창 [Abomasum]. Doopedia (in Korean). Doosan Corporation. Retrieved 22 February 2017.
- "makchang-gui" 막창구이 [Abomasum]. Doopedia (in Korean). Doosan Corporation. Retrieved 15 May 2017.
- "dwaeji-makchang-gui" 돼지막창구이. Doopedia (in Korean). Doosan Corporation. Retrieved 15 May 2017.
- (Korean) Makchang gui, Maeil News, 2009-12-09. Retrieved 2010-06-25.
- (Korean) Makchang gui, Naeil News, 2009-07-24. Retrieved 2010-06-25.