Korean barbecue in Wonju with lotus-leaf-aged makchang: Yeon Makchang

Curious about makchang aged with lotus leaves, I visited Yeon Makchang Dangye Branch (연막창 단계점) on a weekend evening. I had Yeon makchang and special makchang, then added frozen pork belly; the chewy yet tender Yeon makchang was my favorite.

The makchang arrived par-grilled in the kitchen, so it was easy to finish cooking at the table. Along with makchang, there was frozen pork belly and meal dishes, making it suitable for dinner.

Where is it, and what are the parking and discount details?

Yeon Makchang Dangye Branch is on the first floor at 66 Cheonsa-ro, Wonju-si. The restaurant indicated that three cars can park in front. The hours listed in the original post were 5 PM to midnight on weekdays and 4 PM to midnight on weekends.

Discounts for military personnel and pregnant women were also posted. However, this visit record does not include the discount rate, required documentation, or eligibility details.

What were the restaurant atmosphere and seating like on a weekend evening?

When I arrived at around 5 PM on the weekend, it was relatively easy to get in. More guests gradually arrived afterward, including families and groups of friends, as well as tables having drinks while it was still light out.

The restaurant felt spacious and pleasant overall. The floor-to-ceiling window area felt open, and it was nice to sit there while it was still light outside. I thought it would work well for a meal with several people or a gathering with friends.

How many servings of makchang can you order, and how do you cook it?

Yeon Makchang serves makchang aged at low temperature with lotus leaves. Makchang must be ordered from three servings, so I ordered two servings of Yeon makchang and one serving of special makchang together.

The makchang was par-grilled over charcoal. At the table, I cooked both sides over low heat until golden. It was convenient because it did not need a long initial cook, and the wait until it was ready to eat was not long.

The self-service bar was tidy and had a variety of wrap vegetables and kimchi. It was also convenient to get more side dishes myself.

How did the Yeon makchang and special makchang taste with the sauces?

Once the Yeon makchang was browned on the outside, it was crisp outside and chewy yet tender inside. Its nutty flavor remained, without feeling very tough. Personally, I could taste the makchang's nutty flavor best when I lightly dipped it in salt.

There was makchang sauce, soy-marinated onions, and a spicy sauce as well. I tried several combinations, but the basic salt pairing was my favorite.

The special makchang had a different chewy texture from the Yeon makchang, and it became nuttier as I chewed. It also went well with the spicy sauce, so I was glad I ordered both kinds together.

There was also a side grill, which was nice for a slow meal with drinks.

Were the frozen pork belly and meal dishes good beyond the makchang?

My husband was still hungry after just the makchang, so we added premium Korean pork frozen pork belly.

I could freely take wrap vegetables and kimchi from the self-service bar, which made them good accompaniments to the frozen pork belly.

The thinly sliced frozen pork belly cooked quickly on the grill. Browning it and eating it with wrap vegetables and kimchi made for a different flavor from the makchang.

It is a makchang specialty restaurant, but the frozen pork belly and accompaniments made for a filling meat meal.

We also ordered doenjang jjigae (soybean paste stew) and a bowl of rice. The savory, refreshing doenjang jjigae was a good match to spoon up between bites of meat.

I made wraps with frozen pork belly and rice, then had makchang once more at the end. With frozen pork belly and meal dishes available, it seemed suitable for dinner as well as drinks. Of everything I ate that day, the tender, chewy Yeon makchang dipped in salt stayed with me most.