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Makchang gui
''Makchang gui'' is the name of a Korean dish that consists of grilled pork (or beef) large intestines similar to chitterlings, but often grilled over coals. The small intestines are often called ''gopchang''. 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 ) at Doosan Encyclopedia〕
''Makchang gui'' is said to be originated from Daegu and the surrounding Gyeongsang region.〔〔 (Makchang gui ), Maeil News, 2009-12-09. Retrieved 2010-06-25.〕 King Seonjo of Joseon is said to have enjoyed the dish at his inauguration.〔 (Makchang gui ), Naeil News, 2009-07-24. Retrieved 2010-06-25.〕
==Preparation and serving==
''Makchang'' is usually grilled over a barbecue, but preparation has to be done beforehand to rid the meat of odd odors and excessive fat. The meat may either be pre-boiled in water seasoned with ''doenjang'', onions, medicinal herbs and such, or pre-marinated in a sauce made of various fruit (apple, Korean pear, pineapple, kiwi, etc.) before grilling.〔
The dipping sauce is made from a mixture of ''doenjang'', ground beans, ground red pepper, and chopped scallions. Fresh green and red peppers, cucumbers, ''minari'' and garlic are sometimes added according to personal taste.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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