Euljiro 3-ga outdoor makchang bar after aged sashimi: Baegyeom

Baegyeom Makchang in Euljiro 3-ga: round two after sashimi

Baegyeom Makchang (백염막창) is a Daegu-style makchang specialist near Euljiro 3-ga Station. After round one of aged sashimi and futomaki (seaweed rice roll) at Jonggak Station, we headed here for round two.

(Raw fish first, makchang second... is that even right? When I walked out of round one saying "I'm not full at all," I realized I'm not exactly normal.)

Look how pretty the exterior is. Makchang famous in Daegu, and I can have it in Seoul too... sob, I'm moved.

Does Baegyeom Makchang have outdoor seating?

Yes, there are seats where you can eat outdoors. Euljiro means open-air drinking, and open-air drinking means Euljiro.

Oh yeah, they even have a menu for foreign visitors, so anyone can use the place easily.

They say it's authentic makchang, with the chewiness and clean flavor of 100% domestic fresh makchang. Trust level up!

How is Baegyeom Makchang's salt-aged makchang made?

Baegyeom ages domestic makchang in a blend of salts with a precisely adjusted salinity. As the slogan says, "real makchang aged in salt, the heart of Baegyeom Makchang," the aging removes unwanted gamey smells and brings out the meat's sweetness and the richness of the fat.

The restroom is inside the restaurant.

Oh wow... in the restaurant you can actually see the makchang being salt-aged.

Baegyeom Makchang menu and what we ordered

Besides makchang, you can also try kkodeul pork neck (chewy pork neck), makchang sundae and makchang hot pot. For mains we ordered Daegu makchang and kkodeul pork neck, and from the many side dishes we picked kimchi noodles (kimchi-malli guksu, noodles in chilled kimchi broth).

Baegyeom Makchang captures that old-school charm that only Euljiro has.

Why start with chewy pork neck at a makchang restaurant?

Baegyeom is a makchang specialist, but we chose the kkodeul pork neck as our welcome food. Why? It's a cut that only comes in small amounts, with a chewy texture that gets nuttier the more you chew, so how could we not try it?!

What does Baegyeom Makchang's house sauce taste like?

Baegyeom's special secret is its makchang sauce, made in-house from beans. They soak the soybeans, boil them, grind them and even make the paste themselves, so of course the depth of flavor comes through.

Don't they sell this sauce separately? T_T I've never had a makchang sauce this good. I nearly finished the whole sauce haha.

Wow, nam.

Glasses up, guys. Like this is round one.

I get why the owner named this cut "kkodeul" pork neck. I never knew pork neck could be this chewy and springy at the same time.

The scallion kimchi, which tasted homemade, was amazing too.

Are Baegyeom Makchang's cold kimchi noodles (9,000 won) worth ordering?

Baegyeom's kimchi noodles cost ₩9,000 and were the real kicker of the day. Eaten with the pork neck or makchang, the flavor and the joy double.

When my junior ordered the kimchi noodles, I thought, "Aren't we full?" But one look at them and my heart started pounding. And my mouth watered, slurp.

What's the secret? Baegyeom isn't just great for pork neck and makchang; these kimchi noodles are the real kicker. Please, I'm begging you: order the kimchi noodles and eat them with the pork neck or makchang. They're good on their own, but the flavor and joy double that way. I'd definitely reorder. Next time I'm ordering the kimchi noodles the moment I walk in^^

How to grill Daegu makchang 200g (17,000 won) at Baegyeom Makchang

Baegyeom has two kinds of makchang, Daegu makchang and seasoned makchang, and we ordered the Daegu makchang 200g (₩17,000). They say it's authentic makchang, with the chewiness and clean flavor of 100% domestic fresh makchang.

Here comes the pre-grilled, plump, mouthwatering Daegu makchang~ See how glossy it is?

The pre-grilled makchang goes over high heat to bring out the smoky aroma, then once golden you cut it thin and flip it often. Meat and raw fish are better thick, but I prefer makchang cut thin. Crunch!

We grilled the scallions and enoki mushrooms that came with it too. Grilled scallion with makchang is insanely good.

I grilled it myself, but I think I did a really great job. Praise me.

Finishing with salted seafood fried rice at Baegyeom Makchang

Baegyeom's fried rice combines finely chopped squid and jeotgal (salted fermented seafood). The bouncy texture and salty umami were amazing. Yum, it's the kind of taste you keep reaching for.

We wrapped makchang and fried rice together. So filling, just perfect. I can't live without carbs~~~~~~~

Guys, were we starving? Hahahaha We just ate aged sashimi and futomaki, right? Why are we eating this much?! We even grilled the fried rice on the grill plate... Coming to my senses, it's a little embarrassing, but it must have been so good that we scraped the plate clean^^;

Baegyeom Makchang in Euljiro 3-ga: verdict and visitor info

Baegyeom Makchang near Euljiro 3-ga Station is amazing for its makchang, pork neck and kimchi noodles. The staff were all kind too, T_T. I'd definitely come back, 100000000000%.

• Hours: daily 15:00–24:00
• Groups: welcome
• On foot: 104 m from Exit 11 of Euljiro 3-ga Station
• Parking: not available