Makchang-gui

Makchang or so-makchang is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum. The latter is also called makchang-gui or so-makchang-gui. Dwaeji-makchang means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui. They are often served with a light doenjang sauce and chopped scallions. High calcium content and high catabolism for alcohol makes it a favorite anju (side dish for drinking). Makchang gui is said to have originated in Daegu and the surrounding Gyeongsang Province region.

Description: Wikipedia — Makchang, CC BY-SA 4.0