Bokjuso Makchang

Daegu

Bokjuso Makchang

Daegu Makchang

Bokjuso Makchang, which has established itself as the quintessential Daegu makchang for about 40 years solely through word of mouth.

Edit Jiyoung Ha

Photograph Umi Shin

From a quiet alley near Suseong Lake, the warm laughter of people and the savory aroma of grilled pork intestines waft out the front gate. CEO Kim Seong-un, who was an expert in meat supplying restaurants in downtown Daegu, took over the shop in 1983 at the recommendation of the owner of Bokjuso Makchang, a client at the time. Back then, pork intestines were a rare and precious ingredient that was difficult to find, so CEO Kim was able to start the business stably thanks to a secured distribution network. Bokjuso Makchang, which has established itself as the quintessential Daegu pork intestine restaurant for about 40 years solely through word of mouth, is now led by his wife, CEO Chae Sun-ja, along with their daughter. Their daily routine begins every dawn with them personally preparing the pork intestines. Thawing the frozen intestines and removing the fat is an essential process to eliminate greasiness and maximize the savory flavor. When an order comes in from the dining area, the intestines are first pre-cooked in the kitchen to infuse them with a charcoal aroma, and then grilled once more on a grill rack at the table. Through this process, the makchang acquires an even chewier and crispier texture. The secret here is the makjang sauce personally made by CEO Chae Soon-ja. This special soybean paste-based sauce enhances the savory and rich flavor of the makchang. Another charm of this place is that they serve nostalgic jjondeugi (chewy candy) that customers can grill themselves while enjoying a drink. In addition to beef makchang, pork makchang and beef short ribs are also popular menu items.