Wonju Korean barbecue dinner: 600g at Yeon Makchang

While looking for dinner in Dangye-dong, Wonju, I went out for some slightly special makchang (grilled pork intestine) this time. Even the name Yeon Makchang sounds a little different from an ordinary makchang place. Its biggest feature is that it uses makchang aged with lotus leaves. I heard lotus leaves are valued not only for their flavor but also for their benefits, putting this a cut above regular makchang. They are said to lessen the concern over makchang's distinctive smell while bringing out a chewy yet tender texture and nutty flavor.

Where is Yeon Makchang in Wonju's Dangye-dong?

It is near Rose Park in Dangye-dong, in the dining alley, so it is well located for a meal or drinks nearby. It is also easy to reach from Wonju Intercity Bus Terminal, so it seems like a good option for anyone looking for food near Wonju Terminal.

Besides makchang, they have frozen pork belly, beef brisket, and chicken feet. If you want both pork belly and makchang, visit Yeon Makchang, a good spot in Wonju's Dangye-dong.

A clean, newly opened restaurant

The first thing I noticed when I entered Yeon Makchang Dangye Branch (연막창 단계점) was how clean the restaurant was overall. Since it had newly opened, the interior facilities and tables all felt well maintained and spotless.

Rather than the old-school atmosphere typical of a meat restaurant, it was bright and tidy. It also looked like a good place for a group dinner in Dangye-dong.

I especially liked that the restroom was inside.

How were Yeon Makchang and special makchang different?

I was curious about the difference between Yeon Makchang and special makchang. The special makchang uses a thicker cut, so I think people who care about texture would like it. I was curious about both, so I ordered them both—and I really liked them both.

Join the review event and try either yeolmu bibim guksu (spicy mixed noodles with young radish greens) or old-fashioned jajangmyeon with your makchang.

Trying 600g of lotus-leaf-aged makchang

I also liked how neatly the basic side dishes were set out. The bean sprout soup seemed like it would be a good match with chicken feet.

There is also a self-service bar, where you can bring back any vegetables or side dishes you need. Wrap vegetables, kimchi varieties, and ingredients to grill were all laid out neatly.

The perfect makchang companion, right? Try it with the mulberry makchang sauce.

We ordered 600g in total, and the two of us were full. At Yeon Makchang Dangye Branch, the makchang comes par-grilled, so you just grill it once more at the table until nicely golden.

Roll the makchang around on the grill and cook the surface until golden, and the outside turns savory while the inside keeps its chewy texture. Two important things when eating makchang are its smell and texture. Perhaps because it was lotus-leaf-aged makchang, it did not have that off-putting distinctive smell; the nutty flavor came through first. You can get tired of it as you eat, but not at all! I felt like I could keep eating it.

I ordered yeolmu bibim guksu because I wanted a refreshing finish. It comes with plenty of yeolmu, and its spicy, tangy seasoning goes well with the noodles. After the rich, savory flavor of makchang, a bite of yeolmu bibim guksu felt like it freshened up my palate, so they made a nice pairing.

We finished with a nostalgic slushie! Since it is newly opened, I liked how clean it was overall and that I could try lotus-leaf-aged makchang, something a little different from the usual kind. I recommend it to anyone who has hesitated because of makchang's tough texture or distinctive smell! If I visit again, I will try ordering pork belly with the makchang too.