Grill Alley · Charred Pork Intestine
Makchang Gui
Photo: ~Mers / Wikimedia Commons · CC BY-SA 2.0
The dish is said to have begun with people picking through what slaughterhouses had thrown away — today it anchors entire dedicated grill alleys across the city.
Pork rectum and intestine are grilled hard over an open flame until the outside chars and crisps while the inside stays chewy, dipped in doenjang sauce with scallions. Daegu's Duryu-dong 'Makchang Alley' and Dongin-dong grill streets are built entirely around the cut.
Why it's made this way: Near Daegu's slaughterhouses, people who couldn't afford prime cuts are said to have begun grilling the discarded intestine themselves in the 1970s, and the barbecue method turned it into a defining local specialty especially associated with Gyeongsang Province.
More from South Korea
Makgeolli
Tteokbokki (Spicy Rice Cakes)
Hotteok (Sweet Filled Pancake)
Eomuk / Odeng (어묵)
Korean Corn Dog (핫도그)
Ssiat Hotteok (Seed Hotteok)
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.