Makchang-gui막창구이

Makchang-gui is younger than many people assume. According to the Daegu city government's food guide, makchang (막창) was once something people in Daegu simply simmered in stews. Then, in the early 1970s, someone hit on grilling it over coal briquettes and dipping it in a specially made doenjang (soybean paste) sauce, and word of mouth carried the idea across the city.

Briquette-grilled makchang soon became a classic partner for soju and a particular favorite with young people. The Daegu way is to serve the doenjang sauce with garlic and scallions, and each restaurant competes on its own sauce recipe. Some diners once avoided the dish because of its strong smell, but better aging and parboiling techniques have turned it into a specialty almost anyone can enjoy.

In May 2006 the city of Daegu named ten dishes as its signature foods, the "Daegu 10 Flavors," and grilled makchang made the list. In the Anjirang valley at the foot of Apsan mountain in Nam-gu, gopchang and makchang restaurants opened one after another until they formed the Anjirang Gopchang Alley, which has even been listed among Korea's 100 must-visit tourist spots.