Euljiro 3-ga Korean BBQ, 5 servings for two: Baegyeom Makchang

Hi, this is Min. My sister got off work early so we went to Euljiro to enjoy our Friday night together — and it was so good that the two of us ended up ordering 5 servings of food.

Baegyeom Makchang Euljiro Main Branch: location and hours

This Euljiro 3-ga favorite, Baegyeom Makchang Euljiro Main Branch, is on the 1st floor of 48-3 Supyo-ro, Jung-gu, Seoul. It's open daily from 15:00 to 24:00, with last order at 23:00.

Do you need a Naver Reservation at Baegyeom Makchang?

Baegyeom Makchang Euljiro Main Branch is about a 1–2 minute walk from Exit 11 of Euljiro 3-ga Station — practically right there, haha. Since my sister finished work early, we planned to go early and skip reserving, but I booked a slot just in case, and it turned out to be the right call. I booked 5:30pm through Naver Reservation, and by around 5:50pm the place was nearly full. I really recommend booking ahead on Naver!

I've had Daegu-style makchang in Seoul many times and was always a little disappointed. So I didn't have high expectations this time either — but this place is genuinely delicious.

Seating and group tables at Baegyeom Makchang

There were so many people that I barely got to photograph the interior. Most tables were round like this, with two or three tables available for larger groups. If you're going with 5 or more people, definitely book on Naver Reservation!

What side dishes come with the makchang?

Since I had a reservation, the banchan (side dishes) were already set up when we arrived. The spread included makjang (dipping sauce) with scallions and chili to mix in, pa-kimchi (scallion kimchi), ssamjang, garlic, salt, and perilla leaves. Not a huge spread, but it had everything you'd need!

The menu: 5 servings for two people

Ordering was done via QR code at the table. The main and side menu was extensive — makchang, kkodeul-mokssal, spicy sauced makchang, makchang sundae (sausage), makchang hot pot, white soybean pulp stew, salted seafood fried rice, doenjang jjigae, kimchi-mari noodles, tomato basil ramyeon, rice, and ramyeon noodle add-ons — plus a wide range of alcohol too!

We ordered 2 servings of makchang, 1 serving of kkodeul-mokssal, doenjang jjigae, kimchi-mari noodles, and beer!

The makchang came pre-seared, and I was shocked by the thickness the moment it arrived. Is this actually daechang (large intestine)? That's the kind of size we're talking about!

How to grill Baegyeom Makchang's makchang properly

There was a guide posted on one wall of the restaurant on how to eat makchang the best way, so I followed it step by step.

1. Start on high heat to bring out the smoky flavor

So we waited a bit until the grill plate got hot, then put the makchang on.

While waiting for it to turn golden brown, we snacked on the complimentary soybean pulp!

Make the sauce by mixing cheongyang chili and scallions into the makjang! I personally like it a bit thinner, so I borrowed some of my sister's sauce and mixed it in, which got it to just the right consistency. If you want to dip food fully in, thinner is better — the consistency in the photo is more for a light coating, since it's a bit thicker...

2. Once golden, cut the makchang into 6mm pieces

The sign said people who like it thick can ask for it to be cut lengthwise and spread out, but I've never eaten Daegu-style makchang that way, so we just cut it thin. Thick cuts are chewier, but can be a bit tough until fully cooked through, so I'd recommend cutting thin.

3. Flip often and grill slowly

You really have to flip it a lot. Keep doing that, and you end up with makchang this delicious!

Why the baegyeom doenjang jjigae is a must-add

We ordered the doenjang jjigae (soybean paste stew) to eat alongside the makchang, and you absolutely must order this. It's a genuinely excellent meat-based doenjang jjigae. It has a hint of cheonggukjang (fermented soybean stew), and with so much meat in it, the fat renders out into the broth — really delicious.

4. When fully cooked, dip deep in the makjang sauce

That consistency right there is just right! I dipped it in fully and took a bite — and even though I'm not usually a big fan of makchang, it was genuinely delicious! My sister, who does love makchang, confirmed this place is the real deal.

Kkodeul-mokssal and kimchi-mari guksu at Baegyeom Makchang

Since the makchang was so good, we had high hopes for the kkodeul-mokssal too, and ordered it. True to its name, it's pork neck meat with that satisfying chewy (kkodeul) texture intact!

The kimchi-mari noodles tasted a bit like naengmyeon (cold buckwheat noodles)! It also reminded me a bit of chogye guksu (cold chicken noodles in tangy broth), and it was delicious. After finishing all the meat, the cold noodles were the perfect refreshing finish.

How long is the weeknight wait at Baegyeom Makchang?

From around 5:50pm, the restaurant was nearly at capacity, with only one or two seats freeing up at a time in perfect rhythm, and once it hit 6pm, a wait line formed. But since a lot of people had also come in starting from 5pm, by around 6:30pm tables were turning over roughly every 10 minutes. As of 6:30pm on a weeknight, the wait was 7 teams, about 40 minutes!

Definitely book through Catch Table before you go~ It was so good we already decided to come back. A true Euljiro must-eat spot!! Highly recommend~