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 large 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 and green chili. Daegu has whole grill streets built around the cut, most famously near Duryu Park.
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.
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