Makchang (막창; "last viscus") or so-makchang (소막창; "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.

[1] Makchang gui is said to have originated in Daegu and the surrounding Gyeongsang region.

[5] 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.)

Fresh green and red peppers, cucumbers, minari and garlic are sometimes added according to personal taste.