The specialty in Daegu is not for the faint of heart, or of stomach, for that matter. Makchang is pork large intestine that is cooked on a tabletop grill, just as you would cook galbi (beef ribs). The small intestines are called gobchang. Both are served with a light yangnyeom dwenjang (seasoned, fermented soybean paste) and green onions.
Regional specialties aside, as in any large city there is no shortage of places to eat. Just north of the Suseong reservoir in Suseong-gu is Deurangil, an area famous for its restaurants. With over 300 places in this area alone, you can choose from traditional Korean to Western fast food, or just stop in at a pub for a drink. Although it doesn't have the older charm of places in Yasi-golmok, which translates to the alley of cute foxes, for the young ladies who shop there, you can't beat it for the variety of choices.
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