Grilled beef or pork tripe is a local cuisine in Daegu. Back in 60s, slaughterhouses opened businesses one by one around Duryu-dong and people started to grill the leftovers such as tripes and intestines to eat. The locals then added garlic, spring onion and later homemade sources to give flavors. From then on, it has been spreading nationwide. Naturally, there are many restaurants that mostly serve beef or pork tripes and intestines in the city and one of them worth naming is Chakan Makchang. 

No unpleasant smell

Running 47 restaurants nationwide, Chakan Makchang has attracted dinners with light taste and no unpleasant smell. CEO Keongmu Doh is strict on picking the very best quality tripes and intestines which then go through several times of thorough washing to remove the smell. The sources made of fruits are added after this to give flavors. It is biscuit fired first before goes onto the table for second grill to eat. Dinners are highly recommended to try alongside a kimchi stew. 

HACCP, small initial capital, and more than 40% margin rate

Chakan Makchang’s meat processing facility obtained HACCP. The meat is supplied to restaurants at 20% cheaper than the rivals, one of the reasons that potential partners can join the business with small capital. You can open a restaurant with 30 million won based on a 92 square meter space. It is notable that most affiliated restaurants show more than 40% margin rate. You don’t need to pay for ad, re-membership fee, royalty, logistics and supervision but only for 3 million won one-off membership fee and 2 million won training fee that include a manual book and ad. The manual makes cooking easy and simple and you are free to do interior with your own taste. More than 50% of partners have had no experience in the field but create average 40 million won sales a month.

Enjoy Chakan Makchang at home

Chakan Makchang’s meal packs are made exactly the same as served at the restaurant. You can cook it with an air fryer or a frying pan to eat at home without hassle. 

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