Namyangju Korean barbecue for family: Chodaechang Byeollae

I went to Chodaechang Byeollae (초대창 별내점) with my family because I wanted gopchang. The adults ordered assorted grilled beef intestines with daechang, makchang, and teukyang, while we ordered galbisal separately for our child. I especially remembered that the staff grilled everything over charcoal.

What are the location and parking like at Chodaechang Byeollae?

The restaurant is at 12-18 Byeollae 5-ro 5beon-gil, first floor, Namyangju, Gyeonggi. When I visited at 6:00 PM on a weekday, the tables were quiet. There was room for four cars in front, and we parked in the last available spot. When the lot is full, the notice directs customers to nearby paid parking, such as Byeollae-dong Nosangje 9 Public Parking Lot.

The hours listed in the original notice were 4:00 PM to midnight Tuesday through Saturday and 4:00 PM to 11:00 PM on Sundays. Last order was at 11:00 PM and 10:00 PM, respectively, and the restaurant is closed every Monday.

What did we order with our child?

We had Assorted Grilled Set B with grilled galbisal and doenjang sulbap. We chose the galbisal for our child, and one 150 g serving looked sufficient for the child to eat alone.

• Assorted Grilled Set B: daechang, makchang, and teukyang, 510 g total, ₩57,000
• Grilled galbisal: 150 g per serving, ₩18,000
• Doenjang sulbap: ₩7,000
• Additional teukyang fried rice: ₩13,000

The menu also had Assorted Grilled Sets A and S. There was a wide selection of side dishes, wine, and other alcoholic drinks.

What were the atmosphere and table setting like?

The restaurant had a retro atmosphere. There were couples, friends, and groups as well as families. A Blue Ribbon mark was posted at the entrance, along with a notice saying the restaurant had been selected for three consecutive years from 2024 through 2026, which made me look forward to the meal.

During my visit, there was also a notice saying that customers who wrote a Naver review would receive one serving of kimchi-mari guksu.

The charcoal and our ordered dishes arrived, and the side dishes were neatly arranged. I had always eaten gopchang grilled on a hot plate, so I was curious about the charcoal-grilled version.

How were the staff-grilled galbisal and makchang?

The staff first placed the makchang and galbisal on the grill. They also gave our child a Pororo drink as a service that day, which I appreciated.

I dipped the galbisal in oil-and-salt sauce. The sesame oil’s savory richness joined the charcoal aroma, and the meat was chewy. Our child said it was delicious and finished a whole serving with rice.

The side dishes paired well with the fatty meat, so we finished them all.

The makchang was cut into bite-sized pieces and was thick and chewy. To me, it had no unpleasant odor and carried a charcoal aroma. The seasoning reminded me of charcoal-grilled dakgalbi, and dipping it in makchang sauce added a doenjang flavor.

What did we eat with the daechang and teukyang?

The doenjang sulbap that arrived midway was spicy and salty. The rice had absorbed the earthy flavor of doenjang, making it good to spoon up between bites of meat.

Next, the staff grilled the daechang and teukyang together. They watched the grill so nothing burned, letting the daechang fat soak into the teukyang and vegetables. Partway through grilling, they tossed the teukyang again in the remaining seasoning before returning it to the heat.

I dipped the daechang in its tangy cham-sauce-style sauce and added Cheongyang chili peppers. Fat burst out as I chewed, but the sauce’s sourness and the chili’s heat reduced the richness.

I placed the teukyang on the gim-wasabi sauce that came with it. The seasoning, reminiscent of charcoal-grilled dakgalbi, was joined by seaweed flavor and wasabi’s sharp kick. It was thick and chewy with a pleasantly crunchy bite, so my husband and I ate it happily.

How were the teukyang fried rice and dessert?

After the meat, we added teukyang fried rice for ₩13,000. It arrived on a hot iron plate, and the lightly scorched rice on the bottom was savory. There was plenty of kimchi and teukyang, so we could taste both the sourness and the chewy texture.

After the meal, I asked the staff, and they brought us one Excellent ice cream each. We finished with a soft, sweet dessert.

During this family meal, the staff-grilled makchang and teukyang were what I remembered most. Our child ate the galbisal well, making it easy for the family to eat together, and I would like to return when I am craving charcoal-grilled beef intestines.