Gilpost · Cheongju-si Cheongwon-gu, Ochang-eup

Grill house

Chogajip

초가짚 An Ochang grill house that smokes its pork over burning rice straw, grills it for you, and keeps pouring free makgeolli until three in the morning.

Data as of 2026-09-27 · Published 2026-10-01 · Compiled by Gilpost

Chogajip opened in June 2025 on the ground floor of the Bando Prime bowling centre in Yangcheong-ri, Ochang. Pork is smoked over burning rice straw before it reaches the table, arrives on a bed of that straw, and staff finish the grilling for you. Belly and neck are ₩15,000 a serving, jowl and skirt ₩16,000, and the kitchen runs from mid-afternoon until three in the morning. A kettle of makgeolli arrives free the moment you sit (twenty-two posts say so), and any meat order brings a live octopus with it (fifteen posts). Leaves and side dishes come from a self-service bar at no charge (twenty-seven posts), and there is soft-serve ice cream by the door on the way out. Nineteen writers note the private rooms and the company dinners they hold there. We read 29 posts.

The basics

2 posts say it is walkable from the station.

When it opens

Of 23 posts: 19 wrote Daily 14:00–03:00.

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is self-service bar (셀프바 (쌈채소·반찬 무한리필)) — 27 of 29 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 짚삼겹18 ate it
  jip samgyeopsal₩15,000

  **What the shop is named for.** The pork is **smoked over burning rice straw** in a booth by the entrance, arrives on a bed of that straw, and **a member of staff finishes it at your table.** Two writers record the grade: domestic sow, 1+

  ₩15,000 for a 160g serving, unmoved from June 2025 to May 2026. Six writers call it thick; five say there is no porky smell. **Whether the straw smoke actually changes the taste, the writers split down the middle.** Some find a clear smokiness that makes it feel like a more expensive cut; others say plainly that **it tastes like any other samgyeopsal and that the straw is a concept, not a flavour.** Two note the practical benefit of the pre-grilling: thick pork that does not keep you waiting

• 짚목살8 ate it
  jip moksal₩15,000

  Neck, smoked the same way and priced the same as the belly

  ₩15,000 for 160g. **Three writers expected it to be dry and found it was not** — one says outright that she usually leaves neck meat on the plate and finished this. Another ranks it level with the belly. In one family party **the two tables disagreed**, and each ordered a second round of its own favourite

• 돼지세트 A6 ate it
  pork set A₩56,000 set

  **320g of belly, 160g of neck, a choice of doenjang or kimchi stew, and 150g of dressed pork skin with water dropwort.** Three writers copy out the contents and all three match

  ₩56,000. The same meat ordered separately comes to ₩45,000, **so the stew and the pork skin account for ₩11,000.** The skin arrives already dressed, and staff tell you to leave it for the end — four writers record being told this

• 짚항정5 ate it
  jip hangjeongsal₩16,000

  Pork jowl, a thousand won above the belly and the neck

  ₩16,000 a serving. **Three writers added it as a second round and were glad they did** — springy, richly fatty, holding its own against the belly. One ate it with wasabi and a bowl of the fiery instant noodles the shop gives away for a review

• 짚갈매기2 ate it
  jip galmaegisal₩16,000

  Pork skirt, priced with the jowl

  ₩16,000. **The one writer who ordered a second two servings rates it above everything else here** — better than the belly or the neck, and soft enough to fall apart

Sides, and what comes with it

• 셀프바 (쌈채소·반찬 무한리필)27 ate it
  self-service bar

  **The single most-cited reason people come here** — twenty-seven posts describe it. Leaves and side dishes, as much as you want at no charge, along with the vegetables you grill yourself. **The leaves are not brought to the table**: you fetch them from the start

  Free. **Pooling what the posts list**: lettuce, perilla, chicory, baby cabbage, kale, red chard, cabbage wraps, **water dropwort** and **angelica**, plus bracken, pickled aralia, bean sprouts, aged kimchi, spring onion salad, mushrooms, squash, sweet potato, sweetcorn, garlic, chillies, soybean powder and the sauces. **Six writers single out the dropwort and the angelica** as things they do not find elsewhere. **Two comment on how it is kept**: one noticed that even the lids of the sauce pots were clean and that each lettuce was labelled with its name and its supposed benefits; another watched a manager instruct staff to glove up before refilling

• 산낙지 (서비스)13 ate it
  live octopus, complimentary

  **One per table, free with any meat order** — staff cut it up and lay it on the grill for you. **What arrives has changed over time** (see below)

  Free. **Thirteen writers between July 2025 and January 2026 were given live octopus**, cut at the table and grilled in the pork fat; one says she would happily have paid for it. **One dissents on size** — hers was small — and notes that a paid one comes larger than the free one. **By February 2026 a writer reports webfoot octopus instead**, and a December 2025 writer had already wondered aloud whether the offer would last

• 후식 코너 (아이스크림·캔음료)12 ate it
  dessert corner

  **A soft-serve machine and canned drinks behind the till, free to help yourself on the way out.** Fourteen writers mention it

  Free: soft-serve, canned coffee, plum drink and yoghurt drink; one writer also describes a coffee machine. **Two were too full to take any, one went back two or three times**, and one regrets having pulled only a single cone to share. **Two mention being offered a lollipop at the door**

• 된장찌개 (차돌·소고기)9 ate it
  doenjang jjigae₩8,000

  One of the two stews in the sets; ordered separately it comes with brisket or with beef

  ₩8,000 on its own. **The verdict splits.** At one end a couple joked about taking a job here to learn the recipe; others describe drinking rather than spooning it. **But one writer found it bland and another says plainly that the stew was the letdown of her meal.** One parent notes it is sweet with onion and squash and not spicy, so a child can share it

• 미나리 돼지껍데기8 ate it
  pork skin with minari

  **Comes with the sets**: dressed pork skin under water dropwort, grilled at the end when the meat is done

  No separate price. **It divides the table more than anything else here** — one writer names it her favourite thing of the night, another is glad her husband won't touch it, a third likes the softness it takes on over the flame. **One says flatly it was not for her.** One writer fetched soybean powder from the self-bar to dip it in

• 속초명태회 비빔냉면 · 물냉면6 ate it
  naengmyeon₩8,000

  The cold noodles that follow the meat; the dressed version comes with **Sokcho-style pollack sashimi**

  ₩8,000. **Two writers argue the price is the point** — cold noodles run ₩8,000 at any grill house, and here the bowl includes the pollack. One calls it the best naengmyeon she has had lately and notes the dressing is mild enough for anyone. The broth version gets "ice crystals floating" and "a clean stock"

• 돌판 짜파게티5 ate it
  jjapaghetti on a hot stone

  **Jjapaghetti tossed on a hot stone slab, finished with cheese and a soft egg** — the thing you order when the meat is gone

  No price recorded. **Two of the five who ordered it rank it above the meat** — one says so in as many words, another calls it the thing that makes the place. A third recommends it to food vloggers as a matter of public service

• 볶음밥4 ate it
  fried rice₩5,000

  The rice at the end of the meal; one writer notes it arrives in a stone pot of its own rather than on the grill

  ₩5,000. **The only thing here that anyone attacks outright** — one writer calls it poor value, small, and not worth the money even after she bulked it out with side dishes. Two others describe it warmly, with flying-fish roe and seaweed through it. **Only one writer raises the price; the others do not mention it**

• 들기름막국수3 ate it
  perilla oil makguksu₩8,000

  Not the tangy kind — **buckwheat noodles dressed in perilla oil**

  ₩8,000. One writer calls it mild enough for children; two praise the nuttiness against plain buckwheat. One finished the bowl alone because her husband wanted something saltier

• 페퍼로니 치즈 계란찜2 ate it
  pepperoni cheese steamed egg

  A side of steamed egg; there is a version topped with pepperoni and cheese

  No price recorded. One counted the pepperoni — three slices — and liked the salt; another, who cannot take salty food, found the seasoning judged exactly right

To drink

• 웰컴 막걸리 (서비스)18 ate it
  welcome makgeolli

  **Set down in a kettle as soon as you sit, at no charge.** Twenty-two writers mention it — **more than anything else about this restaurant**

  Free. One writer measures it at two glasses each for two people, another at half a kettle — and adds that **the second kettle, the one she paid for, came fuller than the free one.** One was asked for ID before it arrived. **Whether it is an opening promotion or permanent, the posts disagree**: three call it an opening offer and one says she cannot tell — but **it appears in twenty-two posts spread across a full year**

• 소주3 ate it
  soju₩1,900 · ₩2,000

  **Five writers stop to note the price**, and one puts it in her headline

  **₩1,900 in 2026**, agreed by two writers, one of whom copies out a receipt for two bottles at ₩3,800. **At the June 2025 opening, soju and beer were ₩2,000**, and a writer was told at the counter that the promotion had been extended past the date on the banner. **Nobody established whether this is a promotion or the standing price** — one writer says as much and leaves it there

Parking

16 posts say you can park; 1 say you cannot. We leave the disagreement standing rather than picking a side.

There is a car park — though one writer puts it somewhere else. Sixteen posts discuss parking; four say it is on the second floor of the same building, and they agree with each other. One says it is in the basement, which the other four contradict. Three mention two hours free, and those three agree. It is not described as easy. One warns that the entrance ramp is narrow and that the street spaces out front are effectively always taken; another that it fills at weekends and in the evening, so the surrounding streets may be the better bet. In one family party the father ignored the sign and parked on the road anyway — and that writer notes drily that Ochang is parking hell, so a dedicated lot at all is worth saying. A capacity figure appears once — 46 cars — but the writer who gives it walked there and states plainly that she never looked at the car park, so we did not count it.

Who came, and with whom

Getting there

Getting inside

Ground floor — five writers say so, all of them locating it under the Bando Prime bowling centre. The second floor is the car park, not more restaurant, and four writers note the bowling alley upstairs. But whether there are steps, and how you get from the building's entrance to the restaurant door, nobody records.

Nobody looked at the threshold. Not one post says whether a wheelchair or a pushchair can get in, and neither of the two writers who copied the shop's facility list copied that line. Thirteen describe a large room on the ground floor of a bowling centre, but what the entrance looks like, nobody records. The one adjacent fact is that the car park is on the building's second floor (four posts) — and how you get down from it to the restaurant, by stairs or by lift, is also unwritten.

Nobody looked at the toilets. They appear in two of the twenty-nine posts, and in both only inside a block lifted wholesale from the shop's Naver listing — groups, separate men's and women's, wifi, booking, parking. The two lists match down to the commas. Copying is not seeing, so we did not count it. Whether they are inside, whether the men's and women's really are separate, whether they are clean: we do not know. Eleven writers call the place clean, and all eleven mean the dining room, the self-service bar and the ageing fridge.

No one mentioned: In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts disclosing payment4 / 294 of 29 posts
• Posts saying they paid themselves7 / 297 of 29 posts
• Posts saying nothing either way18 / 2918 of 29 posts

Posts that followed a TV spot

Of the 30 posts we gathered, 1 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• Only two writers describe arriving without a car. One took the bus, because she intended to drink — the single mention of public transport in twenty-nine posts. The other says only that they walked. No route number, no stop, no walking time. The remaining twenty-seven either give a landmark — the bowling centre, the food street behind the Homeplus — or talk about where to leave the car. For a restaurant that serves until three in the morning this is not a small gap: nobody records how anyone got home.
• Nobody in these posts actually queued — although several say you should expect to. One writer reports the fact directly: a busy evening, but a table straight away. The rest are hearsay or guesswork — a friend's warning about weekend peaks that made her book and come early; a guess that a place this full must involve waiting; a writer who put off coming for months because it always looked busy. Two saw a full room: one arrived at ten to seven on a Wednesday and was sent to a back room because the main floor was taken, and one found a crowd outside on a weekday. Six of the writers booked ahead, which may be why the question never arose for them.
• In winter this restaurant also sells fish-shaped buns from a stall out front. One of the thirty posts is a tour of Ochang's bungeoppang stands, and that is why it carries a Chogajip check-in — the grill house runs the stall. The writer never went inside, so we left her out of the count, but what she wrote stands: six in the evening until about half past eleven, four for ₩3,000. She found a queue and a vendor who could not bake fast enough, and rated them 3.6 out of five — the batter bland and the bake chewy rather than crisp — placing them below another stand she had already visited. This is a single post from November 2025, so whether the stall returns each winter we cannot say.
• Half of what is written about this place is what it gives away — and it keeps changing, so we cannot tell you what is on offer now. The welcome makgeolli runs steadily through twenty-two posts from June 2025 to May 2026, but the two most recent posts, from July and September 2026, do not mention it at all. Thirteen writers were given live octopus between July 2025 and January 2026; by February 2026 it was webfoot octopus, and an October 2025 writer was told free raw beef was starting that week. The soju price moved from ₩2,000 at opening to ₩1,900 in 2026, and nobody established whether either is a promotion: one was told at the counter that the banner's end date had been extended, another wrote that she simply could not tell. The meat prices and the side prices, by contrast, did not move all year.
• Four posts declare a sponsorship, each in a summary card at the head or foot of the piece. Seven state that they paid; the remaining eighteen say nothing either way. One unsponsored post deserves a second look: of twenty-nine largely warm accounts, the coolest comes from a writer who says she paid — she would send anyone who cares about meat quality elsewhere, and found the portions modest. In the same paragraph she explains why she came: she had the impression the place had no paid reviews, and was curious enough to go and see. Four of the thirty posts we read were sponsored, so her impression was wrong.
• Ten writers describe the staff and nine are warm — well drilled, patient when busy, willing to coach you on the fire, quick to explain how the place works. The single complaint comes from June 2025, about ten days after opening: a writer who waited, turned her own pork, and had to ring for scissors. She allows that the restaurant was probably still overwhelmed, and it sent over two canned drinks by way of apology. Nothing like it recurs in the fifteen months that follow — though that near-unanimity should be read alongside the fact that four of the posts in this count were paid for.

Sources (29)

Every number above was counted from the posts below.

1. 오창 삼겹살 맛집인 줄 알았는데 쌈야 셀프바에 반하고 온 후기 2026-09-21 · 소신껏 일상육아맛집 · via Daum
2. 오창고기맛집 찾는다면 역시 초가짚! 짚삼겹부터 냉삼까지 제대로 먹고 온 후기 2026-07-02 · 에밀리아의 수조 · via Daum
3. [오창 맛집 추천] 오창 초가짚 돼지고기와 소고기 모두 즐길수있는 .... 2026-05-18 · 공움의 하루 기록
4. 오창고기맛집 찾다가 드디어 정착한 느낌이었던 초가짚 후기 2026-05-17 · 모냥이의 서랍장 · via Daum
5. 오창 초가짚 삼겹살 후기 | 소주 1900원까지 완벽해요 2026-04-02 · °✩ · via Daum
6. [오창 맛집 _ 초가짚 , 프라이빗한 룸에서 맛있는 훈연삼겹살! 깔끔.... 2026-03-26 · 면이의 먹고,놀고,맛보고,즐기고
7. 오창 고기집 다양한 셀프바와 이벤트가 있는 초가짚 2026-02-24 · 정선생의 오늘도 감사한 하루 · via Daum
8. 🥩🐙[오창 콧바람] 초가짚 2026-02-10 · JunJunLog · via Daum
9. [오창점]초가짚ㅡ직접 구워주는 지푸라기 훈연삼겹살 리뷰 2026-01-03 · 희토님의블로그
10. 오창 삼겹살 맛집, 초가짚 내돈내산 후기 메뉴 예약 주차 영업시간 .... 2025-12-13 · 유바루 육아 / 맛집 / 여행 기록
11. [일상기록] 11월 셋째주 주간일기 2025-11-23 · 햅삐 :) · via Daum
12. 왓츠인마이데일리라이프 10주차 2025-11-09 · 어느 한 소녀 · via Daum
13. 오창 삼겹살 맛집 초가짚 2025-11-07 · 내 꿈은 돈 많은 백숙 ო̤̫
14. 오창맛집 초가짚에서 짚삼겹 짚항정 돌판짜파게티 먹고 온 후기 2025-11-07 · 애슐리 놀이터 · via Daum
15. [초가짚]오창초벌삼겹살맛집 2025-11-06 · 어마어마한 일상✨️
16. 웰컴 막걸리에 리뷰 서비스까지?! 오창 초가짚 솔직후기 2025-11-04 · 여행밥상
17. 오창 삼겹살 맛집 [초가짚] 볏짚구이 돼지고기 회식추천 2025-11-02 · 건알이95의 일상기록 · via Daum
18. [청주오창] 서비스가 완벽한 오창고가집 초가짚 2025-11-01 · 3대미소천사85
19. 초가짚ㅣ산낙지, 육회, 막걸리 무료로 나오는 오창 삼겹살 맛집! 2025-10-27 · 규앤빈의 블로그
20. [청주 오창 맛집] 지푸라기 훈연 삼겹살 숙성고기 전문점 초가짚 2025-09-28 · 쪼하패밀리
21. 오창 고기집｜초가짚｜지푸라기 훈연 삼겹살 오창 맛집(생막걸리 .... 2025-09-22 · 추억 남기기❤
22. (청주 맛집) 오창 초가짚 2025-08-06 · (맛집,여행,일상) 또띠의 일기
23. 질좋고 서비스 최고인 오창고기집 오창맛집 초가짚 2025-07-21 · 깨비깨비 먹깨비의 일상❤️
24. 오창 고깃집 무한리필 쌈채소까지 삼겹살 맛집 초가짚 2025-07-20 · 엶이의 일상
25. 오창맛집 웰컴드링크주는 고기맛집 초가짚 2025-07-09 · 도비네 맛집 블로그
26. [청주/오창] 오창 양청리 훈연 고기 맛집 회식 장소 추천 “초가짚”.... 2025-06-22 · 끝내주는 하루 보내기
27. [충북 청주시 청원구]초가짚 2025-06-15 · 이상하고 아름다운 도깨비나라
28. 오창 신상 고깃집 초가짚 내돈내산 솔직후기 2025-06-09 · Sensitive_nowww
29. 오창고깃집 초가짚 훈연 삼겹살 목살 맛집 2025-06-05 · 소소달달,버럭

Of 186 candidate posts we opened 67 and kept 29 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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