Gugongtan Makchang 구공탄막창

Thick Daegu-style makchang (pork large intestine) goes onto a coal-briquette fire: eat it just cooked for a soft, tender bite, or leave it longer for crisp edges and more chew. There is little of the offal smell that puts newcomers off. Jjondeugi, the thin outer layer of the intestine, is grilled separately and turns half crunchy, half pleasantly tough. The doenjang-jjigae is nutty but spicy, and asking for it milder flattens the flavor, so the menu offers little for kids or anyone avoiding heat. Instead of a spread of side dishes, a cold bean-sprout soup cools the palate between rich bites.