Seasoned makchang and cold noodle finish in Daegu: Supbul Makchang

When you think of Daegu, one of the first foods that comes to mind is savory makchang (grilled pork intestine), right? Makchang needs to taste good, but it's even better when the atmosphere is special too ???!! This time I visited a Bolli-dong, Daegu spot that lived up to those expectations pretty well — Supbul Makchang.

Supbul Makchang hours and parking in Bolli-dong, Daegu

Supbul Makchang is open daily from 17:00 to 24:00, with last order at 23:00. Parking is available right in front of the restaurant, and if there's no spot, you can use the Galbidungji parking lot behind the building.

Inside Supbul Makchang: indoor seats and the bamboo-grove patio

The inside of Supbul Makchang is spacious and clean.

Group seating is available too, and the tables are spaced wide apart so it was comfortable to chat!!

Baby chairs are provided too

Behind the restaurant there's an outdoor patio surrounded by a bamboo forest 🎋🎋

There are also lots of cute cats around 🐈🐈⬛ When I visited it was still hot out so the patio doors were closed, but once it cools down a bit, grilling meat over charcoal out there would be such a great vibe.

There's no separate self-bar set up in the patio area. If you have kids or use the self-bar a lot, I'd recommend sticking to the main building.

The self-bar is in the center of the main building. There's a good variety of wrap vegetables there too.

Supbul Makchang menu and Iberico makchang prices

Supbul Makchang's Iberico makchang is ₩12,000 per serving. We ordered two servings of plain and two servings of seasoned makchang.

Apparently Iberico is one of the world's four great delicacies, from free-range pigs raised on acorns — since it was my first time trying it, I was both excited and curious!!

Supbul Makchang is styled after an '80s-'90s countryside grandmother's house, they say, and while it stays true to that old-school feel, it comes across as fun and nostalgic rather than dated.

Side dishes at Supbul Makchang: grilled kimchi and soy-braised beef

First, a beef and radish soup with big chunks of radish arrived. The warm broth was savory and clean, perfect for a spoonful or two before digging into the meat.

For side dishes we got fresh cabbage kimchi, braised beef, kimchi, garlic, and green onion and cheongyang chili peppers to add to the ssamjang (dipping sauce),

and they put the kimchi and braised beef right on the grill to warm up — the heated braised beef was so tender it practically melted in my mouth.

Once we ordered the makchang, out came the dipping sauce and seasonings for it (spicy sauce, shiitake wasabi, salt, and injeolmi rice powder)

What does pre-grilled Iberico makchang taste like?

Soon after, the pre-grilled Iberico makchang arrived, served with rice cake skewers and potatoes.

By the way, the scissors here look seriously fierce! Like something out of a fancy tailor shop — huge — and thanks to them, the pre-grilled makchang got cut up cleanly and satisfyingly.

They cut it into bite-sized pieces and grilled it golden on both sides. The outside came out slightly crispy, so for the first bite I skipped the sauce and just tasted the makchang on its own —

no gamey smell at all, savory, and the texture was great — chewy but tender, without ever getting tough.

How spicy is the seasoned makchang, and what to wrap it with

Supbul Makchang's seasoned makchang comes fully cooked, so you can dig in right away. The chewy makchang paired with king oyster mushrooms, garlic, and potatoes in a sweet sauce was really good together.

It's not too spicy, so even spice-wimps can handle it!! It goes great with fragrant perilla leaves and lettuce too. Maybe because we wrapped it, it didn't taste spicy at all.

We ended up ordering two more servings of plain makchang!!!

Eating it with the grilled kimchi cuts the richness, so I'd recommend that combo too. Once we'd filled up on makchang, we ordered from the meal menu: fresh-shepherd's-purse doenjang stew, mul-naengmyeon, and rice.

Finishing with shepherd's purse doenjang stew and mul-naengmyeon

Supbul Makchang's fresh-shepherd's-purse doenjang stew (soybean paste stew) came out bubbling with big chunks of tofu, and it had a bit more of a spicy kick than a typical doenjang stew. (It wasn't quite shepherd's-purse season yet, so the herb's aroma was fainter than usual.)

Right after, the mul-naengmyeon (cold buckwheat noodle soup) arrived topped with a slushy layer of ice. Cucumber, meat garnish, and egg were neatly arranged on top,

and I mixed in the chili paste, mustard, and vinegar at a 1:1:1 ratio — the savory depth of flavor was incredible.

A bite of makchang, then a bite of noodles. A spoonful of doenjang stew, then a bite of noodles again.

Alternating between the hot, spicy stew and the noodles that were cold down to your core — that 'hot-cold-hot-cold' combo was the perfect way to close out the meal!!

Restroom amenities and tips for visiting Supbul Makchang

The restroom had hair ties, hand wash, mouthwash, even toothbrushes — the owner's thoughtfulness really shows 👍🏻👍🏻👍🏻

Picking out candy while waiting for your receipt after paying is basically a national rule haha (whether the patio is open depends on the weather and conditions on the day, so check before you visit)

I ate indoors this time, but once the weather cools down, I want to try grilling makchang over charcoal on the bamboo-forest patio. If you want to eat makchang in Daegu and enjoy a slightly different kind of atmosphere, Supbul Makchang is worth a visit.