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Korean-style serving of Makchang

막창 · Makchang

Makchang

막창

What exactly is it?

Beef and pork makchang are different organs: the fourth stomach in cattle and the end of the large intestine in pigs. Both are cleaned and grilled for their chew, but they are not interchangeable with gopchang or daechang.

Main ingredients

Beef fourth stomach or the end of pork large intestine, seasoning, soybean-paste dip

Ordering and serving

Identify beef versus pork first. A crisp exterior and a little soybean dip are common; follow staff guidance on pre-cooking and when the pieces are ready.

Origins and changes

Daegu’s makchang tradition developed around briquette or charcoal grilling with a soybean-paste dip, garlic and scallion. Specialist restaurants now sell beef and pork versions across the country.

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Dish to compare

Makchang

막창

Main ingredients
Beef fourth stomach or the end of pork large intestine, seasoning, soybean-paste dip
Flavor and character
Beef and pork makchang are different organs: the fourth stomach in cattle and the end of the large intestine in pigs. Both are cleaned and grilled for their chew, but they are not interchangeable with gopchang or daechang.
How to eat it
Identify beef versus pork first. A crisp exterior and a little soybean dip are common; follow staff guidance on pre-cooking and when the pieces are ready.
Read about this dish →

Gopchang

곱창

Main ingredients
Beef or pork intestines, salt or seasoning, chives and onion
Flavor and character
Beef gopchang refers to small intestine, grilled for its rich flavor and chew. Pork gopchang menus may instead serve intestines stir-fried with vegetables and glass noodles. Check the animal and preparation, not just the shared name.
How to eat it
Even pre-grilled pieces may need finishing; follow the staff’s instructions. An assorted platter contains more than gopchang, so ask for a cut guide if it is your first order.
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