Soso Makchang Jayang Branch

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A lively charcoal grill spot in Jayang-dong famed for chewy pork entrails stuffed with whole green onions.

Tucked into a quiet stretch of Jayang-dong near Guui Station, Soso Makchang brings the cult-favorite Hannam-dong grilled entrails culture directly to Gwangjin. The airy dining room, wrapped on one side by broad picture windows and spaced out across roughly ten tables, fills quickly after sundown with neighborhood regulars, running crews, and after-work drinkers seeking charcoal smoke and cold beers. The undisputed centerpiece is the signature *daepa makchang* (pork entrails stuffed with thick stalks of green onion). The owner hand-stuffs each scallion whole into the pork intestines before par-grilling them in the kitchen. When transferred to the intensely hot live charcoal grate at your table, the fat renders rapidly while the allium steams from the inside out. Frequent turning is essential to prevent charring; let them crisp until the exterior turns amber and snaps beneath the teeth, yielding to a chewy, intensely savory center perfumed by the sweet, sharp juice of the scallion. Swirl each bite through Daegu-style *makjang*—fermented bean dip laced with diced chilies—and alternate with sharp bites of scallion kimchi, pickled perilla, or sliced radish to slice through the richness. Purists who prefer a robust, unmodified chew can double up on the unadorned *wang makchang* (jumbo intestines), but the stuffed green-onion version remains the definitive order. Do not overlook the supplementary cuts. The scored *beoljip kkeopdegi* (honeycomb pork skin) crisps over the coals to a brittle, puffed exterior with a deeply gelatinous, sticky chew that rivals the headlining offal. Alongside cuts like *galmaegisal* (pork skirt meat) or rustic *dwitgogi*, rounds of somaek find their counterweight in the *sun-dubu jjigae*. Served bubbling hot, this spicy, brothy soft-tofu stew cuts through the rich pork fat with a clean, peppery kick, rounding out a classic neighborhood grill session. Note that meat orders require a two-serving minimum to start, and the restaurant closes every Tuesday.