[Korean Food] Mak-Chang in Daegu

"Mak-Chang" in Daegu!

Guess what "Mak-Chang(막창)" is.
Even if you live in Korea, you may not know it, unless you live in Daegu or have some drinking buddies.

Some may be more familiar to "Gob-Chang(곱창)."

"Chang" means intestine.
"Gob-Chang" is a small intestine, and "Mak-Chang" is...yeah...I think you got it.

I know it may sound too much, but I dare you try one (I mean if you could.).

To my surprise, it is not as rare dish. I've just learned it is also called "chittering," and is served in England, Turkey, Greece, Spain, France, Latin America, China, Japan, Philipines, and even in America.
I might be misled but it is used as sausage skin as well.

Anyhow, in Korea, grilled "Gob-Chang" and "Mak-Chang" are well loved, especially as side dishes for drinking.

Some said it tastes like a rolled bacon, crispy outside and juicy inside.
Actually, they cleanse it inside-out and roll it over to switch inside-outside.
That way, the fatty part gets inside and makes it juicy.

Daegu is well-known for "Gob-Chang" and "Mak-Chang."
There is even a street dedicated for these dishes. All the street-restaurants on this street serve them.

While Daegu is particularly known for them, there are top 3 restaurants for the "changs."

The place I visited was one of them.

The name is "Sung-joo Mak-chang(성주 막창)."
While the other two places are street-style, this one is more comfortable I'd say.

They even had a play room for kids.
Since I have such a wild girls, I always look for restaurants with a play area.

On the grilling pan, bean sprouts and kimchi are placed,

Salad with cheese on top

then, some side dishes.
All of those are refilled free of charge.

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While we came to taste one of the best "Mak-Chang" in Daegu, we always love to try diverse dishes.
We ended up ordering 4 different dishes for grilling, beef brisket(차돌박이), pork belly(삼겹살), spareribs(돼지갈비), and then, Mak-Chang.

Mak-Chang in this place was exceptionally soft. Possibly, because other places usually grill them on the charcoal.
Not only Mak-Chang but pork belly and spareribes were also well aged and soft.
I could feel they were particularly well prepared.

Not too expensive, rather a bit cheeper than others.

They have some varieties with Mak-Chang but they are spicy.
Since I'm the only one to eat spicy dishes, not today.
Hopefully, I can come back with a drinking buddy one day?