Euljiro 3-ga makchang restaurant with window tent seats: Baegyeom

Strolling through the trendy streets of 'Hipjiro' after work with my husband for a cozy dinner date, we ended up at Baegyeom Makchang, a well-known spot in Euljiro 3-ga. The weather was overcast but mild, making it the perfect evening for good meat, cool breeze, and a drink.

Baegyeom Makchang from the outside: a tented alley spot in Euljiro 3-ga

Baegyeom Makchang Euljiro Main Branch sits tucked inside an alley off Supyo-ro. The clean white tile walls with a stylishly arranged black sign caught my eye first. Near the entrance stood a standing sign listing main menu prices and a Catch Table kiosk, which made a convenient first impression.

By the window, they'd set up vinyl tenting and wooden tables to give it an outdoor pojangmacha (street food tent) feel. With the mild weather, sitting by the window looked even more tempting. Overall, the exterior had a retro yet warm, nostalgic atmosphere.

What is the inside of Baegyeom Makchang like?

Stepping inside Baegyeom Makchang Euljiro Main Branch, the exposed concrete walls paired with silver round tables gave off that distinctive cylindrical old-school (nopo) charm. The ceiling had soft yellow lighting along with neatly installed ductwork, so I could tell we'd be eating comfortably without worrying about smoke.

The self-serve bar area and the pre-grilling room were also kept spotlessly clean, which naturally built trust in the place. The room was full of happy chatter from other diners — a perfect spot for wrapping up the day on a date.

Baegyeom Makchang menu and what we ordered

The menu board on the wall at Baegyeom Makchang was packed with mains and sides — from their signature Daegu makchang to seasoned makchang, kkodeul mokssal, and makchang hot pot. The prices were reasonable, too.

We decided to start with Baegyeom Makchang's signature dish, two servings of Daegu-style makchang. The salt-flat photo in the menu background gave it a distinctive touch.

Side dishes and the salt dish on the table

Once we ordered, a neat table setting arrived. There was a fragrant makjang (special seasoned paste) with a mound of thinly sliced green onion and cheongyang chili, along with spicy dressed green onion kimchi, fresh perilla leaves, garlic, and ssamjang — all generously arranged.

What especially caught my attention was the small gold dish holding just a bit of salt — a great match for tasting the plain, savory flavor of the makchang itself. Even the paper sleeve wrapping the spoons had helpful grilling tips printed on it, which felt like a thoughtful touch.

First look at two servings of pre-grilled Daegu makchang

Shortly after, the pre-grilled (chobeol) Daegu makchang arrived on a white plate, looking delicious. Four long, plump pieces of makchang were arranged cleanly with browned green onion and enoki mushrooms.

The surface was lightly browned with charcoal aroma soaked in, and the plump interior made my mouth water at the sight — a mix of rosy pink and yellow tones. The portion was quite generous too, giving a satisfying first impression.

Adding green onion and cheongyang chili to the house makjang sauce

Before grilling in earnest, we mixed in plenty of the sliced green onion and cheongyang chili with the deep orange makjang sauce that came alongside. Stirring it with chopsticks blended the spicy chili aroma with the savory doenjang (soybean paste) scent, completing the perfect special sauce.

This makjang sauce seemed like it would play a key role in cutting through the richness of the chewy meat, which had me looking forward to it even before taking a bite.

How does the seasoned makchang taste?

After enjoying the grilled Daegu makchang, we tried the seasoned makchang, which came piled generously on perilla leaves atop a silver plate. In the center sat crisp raw onion slices and a generous drizzle of pale yellow cream sauce, adding visual appeal too.

The sweet-and-spicy seasoning blended with the smoky char, growing more appealing with every bite. Dipping a piece into the center sauce along with the onion softened the heat beautifully, and we finished it down to the last piece without ever getting tired of it.

The texture of Daegu makchang as it finishes on the grill

We cut the pre-grilled whole makchang into bite-sized pieces on the grill. It sizzled away, turning golden brown while a savory aroma really hit the nose.

The outside was crisp and the inside cooked moist and tender, with rich umami coming through the more we chewed. The signature chewy texture of makchang really shone, keeping our chopsticks moving without ever getting boring. Eating the grilled green onion and enoki mushroom alongside deepened the flavor even more.

The complimentary kongbiji (ground soybean stew)

Midway through the meal, we got a side of soft kongbiji (soybean pulp stew) on the house. Its warm, fluffy texture was perfect for settling the stomach before and after the main dishes.

It wasn't heavily seasoned, with a subtly savory taste and a slightly grainy bite that turned out to be a nice little delicacy. It cut through the richness of the makchang nicely, making it fun to eat alongside the meat.

Somaek at the window tent seat after work

Good food calls for a drink, so we ordered beer and soju together. Setting them up neatly on one side of the table really brought out the evening date mood.

There was also a cute little goods item shaped like a mini soju fridge sitting nearby, which was fun to look at. Details like this made the evening even more enjoyable.

My husband and I clinked glasses together to shake off the day's fatigue. Since we were by the window, there was no stuffy feeling at all, and drinking while feeling the mild evening air made the drinks taste even sweeter. A savory grilled piece of meat paired with a cold somaek was truly a match made in heaven. My husband seemed really satisfied too, saying he was glad we'd sought out this Euljiro 3-ga spot.

A cleared table: would we go back to Baegyeom Makchang?

We enjoyed the meal so much that we ended up cleaning off the grill and side dish plates entirely. The combination from the makjang sauce to the green onion kimchi was so good that we scraped up every last bit.

From the quality of the food to the friendly service, this place had it all. I found out about it through a sponsored campaign, but I think I'd naturally stop by again if I'm ever passing through.

Who will like Baegyeom Makchang

• Anyone who likes the cozy, old-school pojangmacha-style drinking atmosphere
• Anyone wanting to try Daegu-style makchang that's crisp outside and chewy inside
• Anyone looking for a Euljiro 3-ga restaurant with varied sides and thoughtful basic table settings

Baegyeom Makchang Euljiro Main Branch: address and visit info

• Name: Baegyeom Makchang Euljiro Main Branch
• Address: 48-3 Supyo-ro, Jung-gu, Seoul, South Korea (1st floor)
• Parking: Not available (public parking lot nearby recommended)