Makchang gui

Makchang gui is a popular Korean dish that is made from grilled abomasum, the fourth stomach of a cow. The dish is often enjoyed as an anju, which is a general term for a Korean side dish consumed with alcohol.

Etymology

The term "Makchang gui" is derived from two Korean words: "Makchang" which refers to the abomasum of a cow, and "gui" which means grilled or roasted.

Preparation and Serving

The preparation of Makchang gui involves marinating the abomasum in a mixture of soy sauce, sesame oil, garlic, and gochugaru (Korean chili pepper flakes) before grilling. The dish is typically grilled over charcoal for a smoky flavor.

Once cooked, Makchang gui is often served with ssamjang, a thick, spicy paste made from doenjang (fermented soybean paste), gochujang (red chili paste), sesame oil, onion, garlic, and green onions. The dish is commonly eaten wrapped in lettuce leaves, along with other fresh vegetables and kimchi.

Popularity

Makchang gui is particularly popular in the city of Daegu, where it is considered a local specialty. The dish is also commonly found in Korean barbecue restaurants worldwide.

See Also

• Korean barbecue
• Samgyeopsal
• Galbi
• Bulgogi