Korean BBQ has taken over the world. But there's one corner of the Korean grill that most international fans haven't explored yet: makchang (λ§μ°½) β grilled pork intestines.
I know. Just reading that might make some of you close this tab. But stay with me. Because this is one of SUGA's favorite foods, and understanding why tells you something about both him and Korean food culture.
Makchang refers to the last section of a pig's large intestine. It's high in fat, which gives it a rich, savory flavor and a uniquely chewy, bouncy texture when grilled properly.
In Korea, makchang is grilled over charcoal or on a hot pan until it's crispy on the outside, chewy on the inside. Some restaurants serve it with a spicy marinade, but the classic preparation is simple: grill it hard, then dip.
The dipping sauces matter. In Daegu β the city most famous for makchang β the traditional pairing is makjang (λ§μ₯), a thick, pungent paste made from fermented soybeans and garlic. Seoul people tend to go with plain salt. Both work. The makjang is more authentic.
And the drink pairing? Soju. Makchang and soju is one of those combinations that just makes sense. The rich, fatty meat cuts through the clean sharpness of the spirit, and vice versa. It's a late-night classic.
The city most associated with makchang is Daegu β and that happens to be SUGA's hometown.
SUGA has talked about loving makchang since BTS's earliest days. But the best part of this story is a tweet he posted back in January 2013 β before BTS even debuted:
"After 10 years, I want to open a makchang restaurant. Name: Makchang King Min Suga (λ§μ°½μ λ―Όμκ°)."
Fans, being fans, actually set a countdown. They waited ten years. And when the date arrived in January 2023, SUGA posted on Weverse:
"I had no idea my actual career would go this well for 10 years... Since Makchang King Min Suga's main business is still doing so great, opening a restaurant will have to wait. Thank you."
This is peak SUGA. The dry humor. The callback to a random tweet from a decade ago. The fact that fans remembered β and that he knew they would.
SUGA and Jimin have visited a well-known makchang restaurant in Seoul called Daepo Makchang β you can find it on our BTS Seoul Map. If you're exploring BTS's Yongsan neighborhood, it's worth a stop.
Honestly? The cooking method is about as simple as it gets: grill it until it's very, very crispy. That's basically it.
In Korea, you can buy frozen makchang at any supermarket. Thaw it properly, add a small amount of oil to a hot pan, and cook it on high heat until the outside is deeply caramelized and crisp. The key is patience β don't rush it. Undercooked makchang is chewy in the wrong way. Properly cooked makchang has a satisfying crunch that gives way to a rich, fatty center.
One warning: ventilation. Makchang is intestine, and it produces more smoke and smell than regular meat when cooking. Open a window. Turn on the fan. Your kitchen will thank you.
If you can find frozen makchang at a Korean grocery store near you, it's worth trying. Among Korean intestine dishes, makchang is honestly one of the easier ones to enjoy β the flavor is milder and the texture more approachable than many other offal dishes.
A new world might be waiting for you on the other side of that grill.