Soso Makchang

Soso Makchang, in Hannam-ogeori, builds its signature dish around a simple but effective technique: a layer of scallion is wrapped inside the pork intestine casing before it hits the grill. The result is an exterior that turns crisp while the inside stays savory and practically bursts with flavor as you bite in.

To close the meal, the pork skin is grilled last, almost like a dessert course after the main event — and it comes out wonderfully chewy, the kind of texture that makes it worth saving room for.