Makchang restaurant in Wonju: Yeon Makchang Dangye Branch

My boyfriend and I had Yeon makchang and special makchang at Yeon Makchang Dangye Branch (연막창 단계점) in Dangye-dong, Wonju. I was curious about the lotus-leaf aging, but I could not distinctly taste a lotus-leaf aroma. For me, though, the makchang had none of its usual odor and was not tough. We began with a three-serving half-and-half order, then added one serving each of the item we preferred.

Where is Yeon Makchang Dangye Branch, and can you park?

The restaurant is on the first floor at 66 Cheonsa-ro, Wonju-si. Its large sign and storefront were immediately visible from the main road in the Dangye development area.

Menu photos and information banners at the entrance let me look over the signature dishes before going in.

There is no dedicated parking lot, but the information said that about three cars could park in front of the restaurant. Otherwise, parking is on nearby side streets in the Dangye development area. We walked there that day.

The hours listed when the original post was written were 5 p.m. to midnight Monday through Thursday, and 4 p.m. to midnight Friday through Sunday. Last order was at 11 p.m., and Naver reservations were also available.

What were the seating and child-friendly amenities like?

There were quite a few tables, each with a hood lowered above it. I was shown to a sofa seat, which I liked because it is the kind of seat I usually prefer. The basic table setting was already prepared.

When we arrived around 5 p.m. on Sunday, there was plenty of room, but more guests came in as dinner time approached. I also saw families, and there were high chairs and disposable aprons beside the self-service bar. The restrooms were inside the restaurant and separated by gender.

What is the minimum half-and-half order, and how much does it cost?

The main dishes are par-cooked Yeon makchang and par-cooked special makchang. Since the first order must be at least three servings, we ordered the two items half-and-half. Frozen pork belly, spicy chicken feet, and scallop samhap were also on the menu.

Side dishes and meal items included clam alcohol-steam, noodles, doenjang jjigae, and old-fashioned jajangmyeon. I also saw a table with children order several bowls of jajangmyeon.

• Three-serving half-and-half Yeon makchang and special makchang: ₩42,000
• Additional Yeon makchang, one serving: ₩14,000
• Additional special makchang, one serving: ₩14,000
• Spicy chili clam alcohol-steam: ₩6,000 promotional price at the time of my visit
• Two Ube Sapporo draft beers: ₩14,000 total promotional price at the time of my visit
• Country-style doenjang jjigae: ₩3,000
• Steamed rice: ₩1,000

At the time of my visit, the spicy chili clam alcohol-steam was ₩6,000 when ordered with the first order, and was listed as limited to 10 per day. We ordered it with the makchang.

Ube Sapporo draft beer was also discounted from its regular price of ₩9,000 to ₩7,000.

There was also an event offering either yeolmu bibim-guksu or old-fashioned jajangmyeon for writing a Naver review. Another notice said military personnel and pregnant customers received 10% off with supporting documents. All event and discount details are from the time of my visit.

How did Yeon makchang and special makchang differ in texture?

Both items arrived par-cooked. We cut them into easy-to-eat pieces on the grill and cooked them a little longer, so the wait was not long. We also grilled the whole green onions, ring-shaped rice cakes, and sliced kabocha squash that came with them.

After eating the Yeon makchang and moving on to the special makchang, I could feel the difference in texture from the thickness. My boyfriend preferred the Yeon makchang, while I preferred the thicker, chewier special makchang. Both felt less tough than the fresh makchang I usually eat.

What did we eat with the makchang?

The whole green onions were what I reached for most that day. Grilling the generously cut pieces thoroughly and eating them with makchang worked well.

We went back to the self-service station a few times for more green onions and enoki mushrooms. It also had gungchae, white kimchi, napa cabbage kimchi, peppers, garlic, cucumber, and carrots. The side dishes were neatly arranged and the area was clean, so it was easy to use. Hair ties were available too.

The basic spread included soybean sprout soup, pickled onions, pickled radish, garlic, sauce, perilla leaves, Cheongyang peppers, and scallions. Rather than making wraps, we preferred dipping the makchang into sauce with scallions and perilla leaves. Changing the accompaniments kept it from becoming tiring through the end.

When the ring-shaped rice cakes were grilled until crisp, I noticed their nutty flavor more than their chewiness. The thinly sliced kabocha squash cooked quickly, so I ate it between bites of makchang.

How were the clam alcohol-steam and Ube draft beer?

The spicy chili clam alcohol-steam had plenty of clams, and I liked the broth with the aroma of crown daisy. I kept spooning it up between bites of makchang.

After eating the clams one by one, I reached for the broth more often later on. My boyfriend poured steamed rice into the broth and ate it that way.

We tried one Ube Sapporo draft beer, liked it, and ordered another. My boyfriend, who usually does not drink much, tasted some and said it was good too.

As we grilled the makchang, we alternated between the hot alcohol-steam and cold draft beer. For us, it was a good combination for having a drink with dinner.

What did we like and find disappointing when ordering more and finishing the meal?

After finishing the first three-serving half-and-half order, we decided to have more of the item each of us liked.

My boyfriend added one serving of Yeon makchang and I added one serving of special makchang, so the two of us ate five servings of makchang in total.

Personally, I was disappointed that there was no fried rice. Instead, we had country-style doenjang jjigae with steamed rice; the stew was savory and rich, and went well with the rice. My boyfriend finished with rice in the clam alcohol-steam broth, while I finished mine with the doenjang jjigae.

There were cola and yogurt slushies near the counter. We both chose the yogurt flavor. It was cold, sweet, and tart, which was nice for clearing my palate after the meat.

If it is your first visit, ordering half-and-half could be a good way to compare the textures of the two items. I would like to return for the thick, chewy special makchang. The clean self-service station, where I could get the accompaniments I needed, also stayed with me.