Buyeo Food Janggeumi Daegu Makchang Euljiro Branch

About

Retro print-alley retro pub in Euljiro serving crispy grilled Daegu-style pork entrails alongside spirited outdoor alley seating.

Tucked away in the narrow print-shop alleys of Euljiro 3-ga, Buyeo Sikpum Janggeumi Daegu Makchang captures the unvarnished spirit of an old-school Seoul *nopo*. Inside, scribbles coat the walls and ceiling around weathered tables, but when the evening cools, the real draw is the *yagang*—a handful of outdoor folding tables set up directly on the alleyway asphalt. Service here operates at the rough, hands-on pace of a neighborhood joint where diners fetch their own cups, water, cutlery, and bottles of soju. Peak hours regularly draw a line, tracked simply with a dry-erase marker by the door. Once seated, meals center on the signature Daegu raw makchang (pork entrails). Arriving plump alongside thick slices of potato, scallions, and onions, the makchang must be seared until deeply golden on the outside before being snipped into bite-sized rings. Proper grilling yields a crisp, blistered exterior that gives way to a tender, chewy interior entirely devoid of gamey odors. Diners dredge each piece through the house *makjang* sauce, heavily laced with sliced garlic and spicy chilies, or wrap it in perilla leaves with kimchi and seasoned bean sprouts. For a punchier profile, the seasoned fire makchang arrives tossed in a sweet and fiery red marinade that caramelizes across the hot grill plate with tenderized onions. Groups often balance the rich, fatty offal with a piping hot *gyeranjjim* (steamed egg) or order a bubbling pot of *jjaguri*—a thick, spicy meat stew that cuts through the grease and restarts the cycle of drinks. Late-night tables routinely finish by ordering bowls of kongnamul ramen, simmered spicy and laden with bean sprouts to serve as an immediate cure for the soju consumed over the open flames.