While in Daegu, I had the chance to try makchang, a regional specialty that SUGA loves. A Korean friend of mine tracked down the spot for us, so we could experience this iconic dish firsthand. Makchang is a grilled dish made from pork rectum or beef abomasum, yes, it sounds a little intimidating, and the cholesterol and fat definitely give you pause but eating it fresh off the grill with the accompanying sides was surprisingly delicious.

The shop itself was small and cozy. When we arrived, there were no other customers, just a few older ladies enjoying their lunch. The shop was about to close for the afternoon, but the owner, an older lady with a warm smile, graciously accommodated us. She quickly guessed we were tourists and helped us decide how much to order and guided us through the best way to enjoy it.

As the makchang sizzled on the grill, the aroma filled the air. Each bite was rich, fatty, and utterly satisfying when paired with the fresh sides. The walls of the shop were decorated with signatures from various Korean artists, giving it a lived-in, authentic feel though, of course, no BTS memorabilia here. I didn’t mind; I was there purely to try the dish that SUGA enjoys so much.

Trying makchang was a memorable, slightly daring culinary adventure, and doing it in Daegu made it feel even more connected to SUGA’s roots. Sometimes, it’s not about fame or fan spots, it’s about tasting the flavors that shaped someone’s hometown favorites.