makchang-gui
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Makchang () or so-makchang (; "beef last viscus") 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 ().
In the Vinony graph
Within Vinony's link graph, makchang-gui is referenced by 73 other articles, and connects out to juk, ojingeo-jeot and cattle.
It is catalogued under topics including Korean barbecue, Korean beef dishes and Table-cooked dishes.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
Show 4 more facts
- cuisine
- Korean cuisine
- Revised Romanization
- makchang-gui
- McCune–Reischauer romanization
- makch'ang-kui
- Commons category
- Makchang
via Wikidata · CC0
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Encyclopedic overview
4 sectionsContents
- Preparation and serving
- See also
- References
- External links
Makchang () or so-makchang (; "beef last viscus") 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).
Excerpted from Wikipedia’s “makchang-gui” article, available under the CC BY-SA 4.0 licence.