Makchang

Makchang (; "last viscus") 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 (; "grilled last viscus") or so-makchang-gui (; "grilled beef last viscus"). Dwaeji-makchang (; "pork last viscus") 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 (; "grilled pork last viscus").
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 be originate from Daegu and the surrounding Gyeongsang region. King Seonjo of Joseon is said to have enjoyed the dish at his inauguration.
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.