Wonju makchang restaurant with 6,000-won clam wine stew: Yeon Makchang

Hi everyone~ it's Dobi!! I went looking for somewhere to eat dinner in Dangye-dong, Wonju and ended up at Yeon Makchang. It's a pretty new place, but it already seems to have built up word of mouth — when I visited at dinnertime there were quite a lot of customers. I like makchang (grilled beef intestine) but don't seek it out often because of the usual chewy texture, yet this place really satisfied me. Definitely coming back!

Where is Yeon Makchang Dangye Branch, and what are the hours and parking?

Yeon Makchang Dangye Branch is across from Yeokjeon Grandma Beer in Dangye-dong, Wonju, almost directly opposite Lotteria. Hours are Mon–Thu 17:00–24:00 and Fri–Sun 16:00–24:00, with parking for 3 cars right in front.

• Location: across from Yeokjeon Grandma Beer, Dangye-dong
• Hours: Mon–Thu 17:00–24:00 / Fri–Sun 16:00–24:00
• Parking: 3 spots in front of the restaurant

What the restaurant looks like from the street

Yeon Makchang was in a pretty convenient spot for finding dinner or drinks in Dangye-dong! Almost right across from Lotteria!

We visited at dinnertime and it was quite busy. It feels like it's starting to become known as a new go-to restaurant in Dangye-dong, Wonju, so on weekends or during peak hours there could be a wait — using Naver Reservation might be a good idea. There's currently a ₩2,000 discount coupon available through Naver Reservation too, so check before you go.

Inside Yeon Makchang Dangye Branch and what's on the self-serve bar

Since it's a newer place, the interior was definitely clean. It has a vintage street-tent vibe, which is exactly my style^^

Makchang restaurants and BBQ joints in general often have that lingering, baked-in oil smell, but here there was almost none of that stale smell — I liked that a lot.

Anything missing from the side dishes you can grab from the self-serve bar. Vegetables, ssamjang (seasoned dipping paste), mushrooms — quite a variety. There was even scallion kimchi at the self-serve bar, and since jjajangmyeon (black bean noodles) is on the menu, I thought the owner really has good sense~

Yeon Makchang Dangye Branch menu and what we ordered

Here's the menu at Yeon Makchang, a well-known spot in Dangye-dong. There's samgyeopsal (pork belly) for those who can't do makchang, plus plenty of drinks and side dishes. They're also running various review events that can be combined, so definitely join in and get a free side~

We ordered two servings of yeon makchang, one serving of special makchang, and the clam wine stew.

The side dishes came out in just the right amount, and you can always get more from the self-serve bar.

The red sauce, once heated, was great for dipping the makchang — slightly spicy and sweet.

Clam wine stew is 6,000 won on your first order

First up, the clam wine stew is available for ₩6,000 on your first order — I'd personally recommend ordering it along! The broth is seriously rich.

Loaded generously with napa cabbage, the broth was clean and refreshing with a bit of a kick, deeply savory but never heavy. The moment I tasted it I thought, 'This is soju anju (drinking food)' — I'd recommend it to anyone looking for a bar in Dangye-dong, Wonju too.

Yeon makchang vs special makchang: how chewy is it?

And now, the star of the show — makchang! I like offal in general, but makchang is often chewy so I don't usually go out of my way to eat it. This place's was genuinely delicious. It also comes pre-grilled once, which made it easy to finish cooking.

There was a slight chewiness that felt alive, but never tough — actually quite soft. Most of all, I found zero gamy smell while eating it.

And the Sapporo draft beer was great with it too...

Apparently yeon makchang uses makchang low-temperature aged in lotus leaves, and eating it, it was noticeably softer than the makchang I usually picture.

The pieces were plump too — nutty the more you chewed, but not overly greasy, so it kept me reaching for more!

We also ordered the special makchang, which is supposed to be thicker and chewier than the regular yeon makchang, so I worried it'd be tough — but it wasn't tough at all. Genuinely just chewy in the good way!! This was so good too, I teared up a little.

Why the perilla leaf ssamjang made the difference

The ssamjang (dipping paste) was a bit different from other Dangye-dong BBQ places too. Cheongyang chili and scallion are familiar additions, but here you could mix in perilla leaf as well, made to your taste.

Perilla leaf in ssamjang was new to me, a bit unfamiliar at first, but once I tried it, it was fragrant and cut through the greasiness of the makchang — it worked better than I expected. I ended up adding more perilla leaf partway through!

Apparently the ssamjang also has mulberry in it, which is supposed to aid digestion and give it a sweet, savory depth. No wonder it was so good, haha.

Vegetables to grill alongside, plus cherry tomatoes and sweet pumpkin, also came out, which were nice to snack on in between. The sweet pumpkin especially was so sweet — popping one in between bites of makchang felt properly refreshing! With makchang and clam wine stew both on the table, I'd recommend this as a bar for dinner and drinks together in Dangye-dong, Wonju~

To finish, you even get a slushie after the meal! Perfect palate cleanser before heading to a second round~

Is Yeon Makchang Dangye Branch worth a visit in Wonju?

This visit to Yeon Makchang exceeded my expectations by a lot for a Dangye-dong BBQ restaurant. The interior was clean as you'd expect from a new place, and the make-your-own ssamjang setup was a nice touch too.

Most of all, the chewy texture and gamy smell I usually dislike in makchang were barely there, so I really enjoyed the meal. If you're looking for a good restaurant in Dangye-dong, Wonju, a bar in Dangye-dong for makchang and drinks in the evening, or just soft, non-chewy makchang, I'd definitely recommend this place. It's honestly one of the more satisfying Dangye-dong BBQ spots I've visited recently, and I want to go back :)