Wonju makchang for two with icy yeolmu noodles: Yeon Makchang Dangye

Today I went to Yeon Makchang in Dangye-dong! It's not just makchang (grilled beef intestine) — they also do cold pork belly, and the side dish spread was so good I left really satisfied.

Where is Yeon Makchang Dangye Branch, and when is it open?

Yeon Makchang Dangye Branch is at 66 Cheonsa-ro, 1st floor, Wonju, Gangwon, right across from the Lotteria in Dangye-dong. It's open daily from 5:00 PM to midnight (last order 11:00 PM), opening at 4:00 PM on Fridays, Saturdays and Sundays.

• 📍 66 Cheonsa-ro, 1st floor, Wonju, Gangwon, South Korea
• ⏰ Daily 5:00 PM–12:00 AM (last order 11:00 PM), opens 4:00 PM Fri–Sun
• 🅿️ Street parking available in the alley near the restaurant
• 🫧 High chairs, group seating, reservations, takeout available

Being right across from the Lotteria in Dangye-dong made it super easy to find! The restaurant was clean and well kept, with just the right vibe for a relaxed drink. The staff greeted us kindly and had the grill and basic setup ready in no time, so we could start our meal in a good mood.

What we ordered at Yeon Makchang and the current discounts

We ordered 1 serving of basic makchang, 1 serving of special makchang, 2 servings of cold pork belly, icy yeolmu (young radish) mak-guksu noodles, doenjang jjigae (soybean paste stew), and rice. Sapporo draft beer is currently discounted from ₩7,500 to ₩5,500! And if you write a review you get a free side dish — no reason not to! Clam wine stew is ₩6,000 on your first order. If only I could drink... I would've ordered it right away... but I'm off alcohol right now... so disappointing... T.T

Table setting and the self-serve bar

Here's the basic table setup — bean sprout soup, along with green onion, hot chili and perilla leaves to mix into the makjang (spicy dipping sauce). You just load up the makjang with all three and dip your makchang in! First time trying perilla leaf in it, and the aroma paired surprisingly well.

Anything else you need is at the self-serve bar. There was a good variety there — green onion kimchi, mushrooms, lettuce wraps, and more.

Normally the minimum order for makchang is 3 servings, but they let us order 2 makchang plus 2 pork belly instead! (The owner was so kind about it too, haha!)

The basic makchang is the round type most people picture, while the special makchang comes out flat and wide. It's served with a slightly spicy sauce that goes really well with the makchang too.

On the side we got sweet pumpkin, tomato, rice cake and green onion. Grilling away happily — it had been ages since I had makchang, so I was so excited!

Basic makchang vs. special makchang: what's the difference?

The basic makchang at Yeon Makchang Dangye Branch had absolutely zero off-putting smell, and the more you chewed, the more the savoriness exploded T.T! It was chewy with that crisp-outside, tender-inside texture down to an art — and being round-shaped, the outside was genuinely crispy while the inside stayed moist.

The basic makchang was grilled almost like it was fried on the outside — a textbook example of crispy-outside, tender-inside. The more you chewed, the chewier and more buttery-savory and rich it got, which made it really fun to eat. Paired with a chili pepper, the richness got cut through perfectly — a match made in heaven!

The special makchang, on the other hand, was much thicker, giving it an even better bite. It had a slightly more chewy, springy texture. Honestly I can't say which one I liked more T.T — they were both delicious, just different in character! Dabbed with a little cheongyang chili in the makjang sauce, I just kept eating it. Unlimited intake...! I alternated between the basic and special makchang the whole time. I basically ate two servings by myself... haha. Certified Wonju gopchang (intestine) spot 👍

Cold-sliced pork belly with garlic and salted-shrimp sauce

The cold pork belly was just the right thickness, so it cooked fast on the grill and we didn't have to wait long. It comes out unseasoned, so the owner gave us a sauce for it!

Topping the meat with the garlic and saeujeot (salted shrimp) sauce gave it just the right seasoning and a burst of umami — I completely loved this sauce~ It went so well with the pork belly. Honestly as good as plenty of dedicated BBQ places.

Finishing the meal with doenjang jjigae and icy yeolmu mak-guksu

Time for the meal course! The savory, slightly spicy doenjang jjigae felt like a ssamjang stew. The tofu was sliced really thin, so it was easy to slurp down. It'd be perfect mixed into rice or eaten like a hangover-cure rice bowl!

The icy yeolmu mul-mak-guksu (cold young radish noodle soup with floating ice bits) felt like it washed away all the greasiness — the seasoning on the yeolmu was so good, and the combo of seaweed flakes with the noodles was top-tier! It was a bit sweet, but I love sweet things so it suited me perfectly.

The palate-cleansing slush

Finally, one sip of the palate-cleansing slush and the meal was perfectly complete! They had yogurt and cola flavors, and I went with cola, haha. It cleaned my palate right up — loved that finish!