Namyangju gopchang restaurant with charcoal grilling: Chodaechang

I visited Chodaechang Byeolnae (초대창 별내점) in Byeolnae for charcoal-grilled Korean beef intestines. I had grilled Korean beef intestines and grilled makchang, then finished the meal with doenjang sulbap (soybean-paste rice soup).

I visited with high expectations after hearing that it had been selected for the Blue Ribbon Survey for three consecutive years, from 2024 through 2026. Gopchang is a dish whose appeal can vary depending on any off smell and how well it has been cleaned, so I was curious about those details.

Is there enough seating, and is the ventilation good?

The interior was spacious and neatly arranged. There was plenty of room between the tables, so it looked suitable both for two people dining together and for groups having drinks with their gopchang.

Each table had ventilation equipment, which drew in the smoke effectively. On the day I ate there, my clothes did not pick up the smell of gopchang, which I appreciated.

What are the menu and side dishes like?

At the time of my visit, a notice said that customers who participated in the review event would receive kimchi-mal-i guksu (kimchi noodle soup) as a complimentary dish.

The assorted grilled-meat sets could be chosen according to the number of diners. Besides individual grilled items, the menu also included hot pot dishes, yukhoe (seasoned raw beef), and side dishes. I ordered grilled Korean beef intestines for two and grilled makchang.

The basic side dishes included a tangy salad with lettuce and onions, baek-kimchi (white kimchi), and potato salad. They were good accompaniments to have between bites of the grilled meat.

The sauces were soy sauce, makchang sauce, and seaweed-wasabi sauce. I could alternate between them instead of dipping everything in just one sauce.

How do the staff-grilled Korean beef intestines taste?

The grilled Korean beef intestines and makchang came with vegetables. Staff grilled everything from start to finish, so I could eat comfortably, and the vegetables cooked alongside the meat released flavorful juices when I bit into them.

The gopchang was browned on the outside with a slight chew, while the inside was packed with rich, savory fat. I did not notice any off smell when I ate it, and the charcoal grilling gave it a clear smoky aroma.

Alternating between the sauces kept the flavor from becoming tiring. Along with the richness of the fat, I could taste the meatiness and charcoal aroma, making it one of the most satisfying servings of beef gopchang I have had in recent years.

How is the makchang different from the gopchang in texture?

The makchang was a little firmer and chewier than the gopchang. After it was browned thoroughly over the charcoal, the outside became slightly crisp, and a savory flavor developed as I chewed.

I also liked its crisp, crunchy texture. The makchang sauce was not too salty for my taste and had a rich flavor, so it paired well even when I dipped the makchang generously.

How was the doenjang sulbap after the grilled meat?

I ordered doenjang sulbap because I did not want to end the meal after only the grilled meat. It arrived piping hot and bubbling, with a deep, gently spicy broth. The savory soybean-paste flavor and mild heat helped refresh my mouth after the rich gopchang.

Where is it, and what are the hours and parking options?

Chodaechang Byeolnae is near Byeolbit Village at 12-18 Byeolnae 5-ro 5beon-gil, first floor, Namyangju-si, Gyeonggi-do, South Korea. Parking is available.

At the time of the original post on Sep 9, 2026, the listed hours were 16:00–24:00 from Tuesday through Saturday and 16:00–23:00 on Sunday. The regular closing day was every Monday.

The combination of savory Korean beef intestines, chewy makchang, and spicy doenjang sulbap at the end worked well. I do not live in Byeolnae, but it was a place I would return to for gopchang.