PREV
: BONGYI MAKCHANG
"Makchang" is one of Korea's traditional grilled dishes.
Makchang refers to the small intestine of a pig,
mainly the wheat of the small intestine or,
in a broader sense, the entire small intestine.
It is characterized by twisting and roasting long teeth.
"BONG YI Corp"s main brand "BONGYI Makchang" sells an average of about 150 tons of makchang per year in Korea.
In Naver Shopping, which has the highest market share in Korea, it occupies the first place in the brand ranking of the rectum.
PRODUCT
: BONGYI MAKCHANG
#SMOKE-GRILLING METHOD
"BONGYI MAKCHANG" using the smoking method is a dish made by smoking the small intestine of a pig.
After cleaning the pork entrails, put them in a smoke machine to give the meat a unique scent in a box or container for smoke to pass through.
After that, you can enjoy the soft and savory taste by baking it on charcoal.
: FIRE MAKCHANG
#POWERFUL TASTE OF FIRE
"Fire Makchang" is makchang with a spicy taste through Korean's favorite chili seasoning "Gochujang".
Gochujang is one of Korea's traditional seasonings made by fermenting peppers. Gochujang is mainly made by fermenting peppers, or a mixture of peppers and beans.
Gochujang is mainly used as a seasoning in Korean cuisine, and it is used in a variety of dishes, including meat and vegetables.
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