Euljiro 3-ga Korean BBQ for salt-aged makchang: Baegyeom Makchang

I heard there was a seriously delicious makchang restaurant in Euljiro, so I went to check it out. It was Baegyeom Makchang Euljiro Main Branch (백염막창 을지로본점), and it ended up being such a satisfying dinner, with both a great atmosphere and great food.

Location and atmosphere at Baegyeom Makchang Euljiro Main Branch

Baegyeom Makchang Euljiro Main Branch

• Address: 1F, 48-3 Supyo-ro, Jung-gu, Seoul, South Korea
• Hours: daily, 15:00–24:00
• Last order: 23:00
• No parking / no high chairs

Outside the restaurant

Baegyeom Makchang Euljiro Main Branch is just over a 100 m walk from Exit 11 of Euljiro 3-ga Station. It sits right at the entrance to an alley, so it was easy to find.

Inside the restaurant

This is the inside of Baegyeom Makchang Euljiro Main Branch. It has round tables and slightly dim lighting, making it the perfect mood for drinks(?) Honestly, totally my kind of place..🤭

The interior was more spacious than I expected from the outside, too. You can open up the seats to store your belongings, which was super convenient.

There are semi-outdoor tables as well, and in cool weather like this, I think it would be so nice to sit there and eat.

Baegyeom Makchang uses 100% Korean makchang (pork large intestine) aged in salt. They say the aging process removes unwanted odors while amplifying the meat's sweetness and the rich flavor of its fat. Seeing the aging refrigerator had me excited before I even took a bite 🙂

There was also a guide posted on the wall for the best way to enjoy Baegyeom Makchang,

and a recipe for the makchang dipping sauce that comes with it. Study session complete for maximum deliciousness 👍

Menu and order at Baegyeom Makchang

Here is the Baegyeom Makchang menu.

• Daegu makchang ₩17,000 / seasoned makchang ₩18,000 / chewy pork neck ₩18,000
• Makchang sundae ₩17,000 / makchang hot pot ₩38,000
• Tomato basil ramyeon ₩9,000 / Baegyeom doenjang jjigae ₩9,000 / kimchi noodle soup ₩9,000 / salted-seafood fried rice ₩9,000

You order using the QR code at each table. We ordered two servings of Daegu makchang, one serving of seasoned makchang, a bowl of rice, and non-alcoholic beer.

First, chilled bottled water arrived. Of course, plenty of restaurants are clean, but I hear some places do not wash their water pitchers very well. I liked that Baegyeom Makchang Euljiro Main Branch served bottled water like this.

There were spoons and wooden chopsticks. Somehow, even sashimi or jajangmyeon tastes better to me with wooden chopsticks—does that apply to makchang too..? 🙂

This was the basic side-dish setup: chopped chili, chopped scallion, and their secret makjang sauce. Add as much chili and scallion as you like to the makjang.

I piled in a very generous amount, and unlike regular ssamjang, it contains ground soybeans, so it was incredibly nutty! The chilies were not very spicy either, so I could enjoy it without any 부담.

There was ssamjang and garlic too,

and salt for dipping when you want to enjoy the makchang's own flavor 🙂

You cannot leave alcohol out when you have makchang, right? I am usually a soju person, but because of health issues I had non-alcoholic beer, which was such a shame..! Still, I loved that they had non-alcoholic beer for people who cannot drink 👍

Daegu makchang with salt and special makjang

This was two servings of Daegu makchang. The plump makchang came partially grilled. (Drool 🤤) It was glistening~ Let's dig in!

First, put the makchang on the grill and wait until it turns lightly golden, then cut it into 6 mm pieces. (Excuse me.. I do not think those are 6 mm pieces 🤔) Keep flipping them as they cook through, and you get makchang that is crispy outside, moist and chewy inside 🙂

Doesn't it look so appetizing? 🤤 Can you see that crisp outside and juicy inside~?

I tried it with salt first, and wow.. it was seriously chewy and incredibly nutty, without even a trace of that distinctive makchang odor..! It was not tough at all, but pleasantly tender, so it went down so easily?!

It was amazing even with just rice and no fuss, but dipping it in this special makjang was the real kick. It felt like the nuttiness doubled!

Since this was unseasoned makchang, any lack of freshness would show right away, but Baegyeom Makchang's makchang felt incredibly fresh. It has officially taken the number-one spot among the makchang places I have tried 👏🏻

I could not not pour a drink.. (It is non-alcoholic, but let me at least set the mood!)

Seasoned makchang and complimentary kongbiji

Next was one serving of seasoned makchang. It comes fully cooked, so you can just eat it as is. It was topped with sliced onion and garlic sauce.

The seasoned makchang was red but not spicy. It kind of reminded me of dakgangjeong (sweet crispy Korean chicken)? The outside was nicely crisp, the seasoning had soaked in well, and it was so nice to pick up a piece or two in between bites!

It was so delicious with the sliced onion and sauce together 👍

It also went amazingly well wrapped in ssam (leaf wraps). (So glad we ordered it 👏🏻)

They brought out kongbiji (ground soybean pulp stew) on the house, and it was another little specialty. It was lightly salty and so nutty. You do not see kongbiji much these days, so it is hard to have; I was so happy to eat it again after a long time. It was a warm, lovely way to finish 👍

Final thoughts on Baegyeom Makchang Euljiro Main Branch

• The makchang is incredibly fresh, chewy, and delicious
• A great atmosphere for drinks after work
• The staff are truly kind
• Excellent music selection
• A delicious spot that is great for dates too

It had been a while since I went to Euljiro, and I had some truly delicious makchang. The atmosphere was so nice, the staff were genuinely kind, and the music selection was excellent—my rather picky husband was really satisfied. If I worked in Euljiro, I think this would be a makchang restaurant I would visit very often 👍

If you are having a company dinner or going on a date in Euljiro, how about some delicious makchang at Baegyeom Makchang Euljiro Main Branch~?