Beef Delicacies

Bu-eong-i Restaurant (부엉이 식당)
Near Daegu Station

It's rare finding such a variety of beef delicacies under one roof.  From several styles of raw beef to several parts of cow intestine and more, this restaurant is truly a house of bovine revelation.

Bu-eong-i 's menu is numbered and translated below.  But first let's take a closer look at their dishes, in no particular order.

Name: Yangji meolli (양지머리).  
Meat type:  The chest muscle between the 1st cervical rib and the 7th thoracic rib, according to Naver's beef database.  "Brisket" seems to be the closest cut in English, but distinct as dishes.  
Preparation: It's a tough muscle requiring a lengthy tenderization process.  It's slowly boiled with veggies, then pressed under a weight overnight, then thinly sliced and grilled.
Taste:  Dark meat with very little fat, yet has a robust, beefy, proteiny flavor.  
Eating yangji meolli can be expressed by "jjon-deuk jjon-deuk" (쫀득쪽득), the joy of prolonged flavor from chewy foods.
....and it's served with slices of artery. 

#5 and #6 
Name: Daechang (대창) and Makchang (막창).  
Meat type:  The suffix 'chang' refers to the digestive system.  'Dae' means large, so daechang is large intestine.  'Mak' means end, so makchang is the end of the digestive system, which in the cow's case is their fourth and final stomach.  (Unlike in pork, where makchang refers to rectum.)
Preparation: Like most digestive organs, they are thoroughly boiled in spices beforehand to remove any bacteria and odors.  Then they are grilled, in this case with a spicy sauce.
Taste:  There's nothing extraordinary about the flavor, but the textures are.... unique.  The makchang are the thinner strips of stomach lining.  The daechang are thicker intestinal walls with fatty tissue.  Both are chewy, especially the latter.  You might prefer them at this cow intestine restaurant in Namgu.
Ask for it spicy or not spicy:
maep-gay hey-joosayo (맵게 해주세요)
ahn-maep-gay hey-joosayo (안맵게 해주세오)
The friendly ajjumma let us try both types with one order:
daechang ban makchang ban dway-yo? (대창반 막창반 되요?)

Name: Saeng Gogi (생고기).  
Meat type: The restaurant's most coveted dish, it literally means "fresh meat."  Saeng gogi is raw beef cut from either the cow's front legs or butt. 
Preparation: It must be sliced and served the same day the butcher delivers it.  Darker red means it's fresher; after a day it turns pink and is used for yukhoe (#2 below)
Taste:  Raw beef is delicate, but slightly tougher than raw fish.  Its beefy flavor is mild, and goes well with the spicy sesame-oil dip.

Name: Yukhoe (육회)
Not pictured here, Yukhoe is another style of raw beef, similar to steak tartare.  For more info on this dish check out my articles on this raw beef restaurant or this alcohol house.    

Name: Saeng gan (생간) and cheonyeop (천엽)
Meat type: Saeng gan literally means "fresh" (raw) liver.  Cheonyeop is raw cow stomach (specifically the third out of four stomachs), similar to tripe.
Taste:  Saeng gan are moist and fragile blobs with an extremely strong and almost unbearable flavor of blood.  The cheonyeop are dry, rubbery and actually quite edible if dipped in salt and sesame oil (기름장), but otherwise flavorless.
Pictured here is a free side dish with an order of Saeng gogi.  I'd imagine 15,000krw-worth on the menu (간천엽, #4) would just be a whole lot more of the same.

Menu Translation
1. Saeng Gogi - Raw fresh beef
2. Yuk Hway - Raw marinated beef
3. Yangji Meolli - Grilled chest muscle
4. Gan Cheon-yeop - Raw liver and raw stomach (3rd)
5. Daechang - Grilled intestines
6. Makchang - Grilled stomach (4th)
7. Jjigae - Spicy stew with veggies and beef
8. Bulgogi - Grilled and seasoned beef
9. Seoljungmae
10. Maechisun
11. Hwalang
12. Baeksaeju
13. Jungah
14. Soju
15. Maekju

  • Dishes are priced for 2-3 people.  They aren't intended to be devoured as filling meals, but rather sampled and enjoyed along with shots of Soju.
  • I'd go early evenings and on weeknights if seeking the raw beef dishes.  Their's only a limited supply each day, so it may run out around 8pm.
  • Closing time is 10~11pm, or whenever they're out of meat.  

Bu-eong-i only has seating for five privileged parties.  Considering the limited daily supply of meat, the tables are intentionally few and far between.  Also, the lone ajjuma must wait the tables as well as work the front kitchen and grill.  Patrons of the restaurant and the whole alley tend to be elderly Koreans.  There's even a nightclub nearby won't let you in unless your faces look older than 40.

Bu-eong-i sits in an alley between Daegu Station and Jungangno Station, just north of downtown. 

From Jungangno Station (중앙로역), walk out of exit #4.  At your second crosswalk, just after a pharmacy (대하약국), turn left.  Then make an immediate right down an alley, and it's a few stores down on your left.

Address: 대구광역시 중구 향촌동 18
Phone: 053-252-3151
See map

The Good+ Friendly ajjuma
+ Reputable beef supplier
+ Diverse options
+ Some are instantly addicting
The Bad  - Some are... an acquired taste
- Not fancy 
Best for: Groups, drinking, experiencing new meats

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