Charcoal-grilled offal in Namyangju: Chodaechang mixed grill

I had the Mixed Grill S at Chodaechang Byeollae Branch (초대창 별내점) in Namyangju. I am used to gopchang cooked on a grill plate, but this time I could taste five cuts with the added aroma of charcoal. The gopchang was the most memorable: lightly crisp outside and moist inside.

Where is Chodaechang Byeollae Branch, and is parking available?

The restaurant is on the first floor at 12-18 Byeollae 5-ro 5beon-gil, Namyangju-si, Gyeonggi-do. The original post lists its hours as 16:00–24:00 from Tuesday through Sunday, with last orders at 23:00.

There was space for about four or five cars in front of the restaurant. The parking area was not especially large, but being able to park right in front was convenient.

Are the seats suitable for a family meal or gathering?

When I went inside, the spacious, tidy atmosphere stood out first. There were tables for four as well as group tables for several people, and the spacing between tables was fairly generous, so it did not feel cramped while eating. I thought it would be fine for a family meal or gathering.

It had recently opened when I visited, so the restaurant was tidy throughout. The many celebrity autographs on one side caught my eye.

Instead of a typical tablecloth, each table was covered with a colorful bojagi (traditional wrapping cloth). The Korean-style colors made it fun to look around before the meal.

What cuts come with the Mixed Grill S?

I ordered the Mixed Grill S because I wanted to try several cuts at once. It came with daechang (beef large intestine), makchang (beef abomasum), teukyang (beef tripe), yeomtong (beef heart), and gopchang (beef small intestine).

After I ordered, the basic side dishes were set out one by one. They were not overly seasoned for my taste and went well with the grilled meat. I especially had the tuna corn mayonnaise twice.

Spoons and tableware were stored beneath the table. I could take out what I needed myself, which made it easy to continue eating without calling a staff member separately.

How is the charcoal-grilled mixed platter cooked?

Once the mixed platter arrived, a staff member began by grilling the makchang and yeomtong. A subtle charcoal aroma came through, along with a nutty flavor.

The staff member grilled everything to an easy-to-eat state, so I did not have to keep watching to make sure it did not burn. It was my husband's first time trying charcoal-grilled gopchang, and we compared the flavors of each cut as we ate.

How were the five cuts and their accompaniments?

Yeomtong is usually a little dry to me, but the yeomtong I had that day was tender. Dipping it in sauce added a salty, savory flavor, while eating it with the lettuce salad helped cut the richness.

The staff member moved properly cooked meat to the edge of the grill. The makchang retained its firm, chewy texture and became nuttier as I chewed. I liked it with the makchang sauce.

My favorite cut was the gopchang. It was full of gop, the creamy filling, and was cooked lightly crisp on the outside while staying moist inside. Its deep nuttiness came through more with every bite.

The teukyang was leaner than the other cuts and had a crisp, crunchy texture. It went well with the sharp gim-wasabi (wasabi seaweed).

The daechang had a pronounced rich, fatty nuttiness. I dipped the golden-brown grilled daechang in a sweet-tart soy sauce with lemon. Changing sauces for each cut let me enjoy a range of flavors.

How did I finish after the rich grilled meat?

After eating several cuts, the richness began to build toward the end. I ordered kimchi-mari guksu (chilled kimchi noodle soup) to finish, and its tangy, cool broth refreshed my palate. It worked well as a finishing dish after the grilled meat that day.

Ice cream is also said to be provided after the meal. I was too full after the mixed grill and kimchi-mari guksu to have any ice cream.