Grill houseNoodle house

Yeonmakchang Sangju

Name: Yeonmakchang Sangju
Address: 경상북도 상주시 삼백로 95 (무양동), 상주시, 경상북도, 37181, KR
Telephone: 0507-1325-9111

연막창 상주점 Lotus-leaf-aged pork intestine, part-grilled in the kitchen, by the Sangju bus terminal

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

Yeonmakchang Sangju is a pork-intestine grill on Sambaek-ro, across from Sangju's bus terminal, opened in May 2026 as the Sangju branch of a Daegu chain. Two things are really on the menu — the round cut and the flat cut, both ₩12,000 a portion — and both arrive already part-grilled, so they only need finishing at your table. The first order has to be three portions. Leaves, kimchi and the dipping paste come from a help-yourself bar, and there is free slush and coffee by the till on the way out. Open daily, five in the afternoon until midnight. Everything we read was written within four and a half months of the opening.

곱창·막창 — **Gopchang** grilled offalAn AI drawing of Gopchang as a dish. Not a photograph of this shop, and not drawn from this shop's menu. © Gilpost · no unauthorised reproduction

The basics

Address	경상북도 상주시 삼백로 95 (무양동) 95 Sambaek-ro, Sangju-si, Gyeongsangbuk-do
Phone	0507-1325-9111
Typical spend	₩12,000
Floor area	153 m²
Status	In business

2 posts say it is walkable from the station.

When it opens

Of 22 posts: 13 wrote Daily 17:00–24:00, 8 wrote 17:00–24:00.

Open	Daily	17:00–24:00 13 of 22 posts last seen 2026-09
Open		17:00–24:00 8 of 22 posts last seen 2026-09

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

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

What sets it apart

The intestine is grilled once in the kitchen before it reaches you. Twenty-one posts say so and none says otherwise. Four compare it favourably with raw intestine, where you never quite know when it is done and can ruin it; one notes less smoke; one that it becomes something to drink over almost at once. One writer draws the opposite conclusion and takes it further — four describe rolling it until the outside crackles.
Even two people must open with three portions. Three posts state the rule (one adds that top-ups come in twos), and three more simply did it. At ₩12,000 for 200g, that puts the first order at ₩36,000. On whether it is enough, the writers split: one pair of diners could not finish three portions between them, while another table of three ordered three more, and one writer reckons three people need five or six.
The greens and the side dishes are yours to fetch, as often as you like. Twenty-three posts describe the bar and none contradicts it. Between them they list lettuce, perilla, bok choy and kale; white, spring-onion and ordinary kimchi; pickled onion, leeks, rice cake, cucumber, carrot — and the dipping paste itself. Two writers single out the paste for the same reason: elsewhere you have to ask for more, and asking is awkward. Six use some version of the phrase 'without anyone watching'. The wrapping leaves do not come with the first setting; you go and get them — two posts say so.
There is a cup of slush on the way out, and nobody charges for it. Twenty-five posts mention it — the most-repeated thing here after the meat itself. The machine stands by the till with paper cups beside it; eight writers also make themselves a coffee. Two name papaya and peach. One thinks children would like it, one is reminded of a corner shop from decades ago, and one reports seeing somebody carry a cup back to the table and pour soju into it.
Whether it smells is the question these writers came with. Eighteen say it does not, and not one says it does. They arrive at it the same way: they like intestine, they cannot eat it just anywhere, a bad plate of it puts them off for months — and then they say this was fine. The shop's explanation is lotus-leaf ageing, and most posts repeat that line as given. Six call it not at all tough and five praise the chew, which sounds like a contradiction until you notice they are describing the two different cuts.
Staff cut the first round and tell you how to cook it. Seven posts describe the moment, and the instructions repeat: the round cut into centimetre lengths, the flat cut sliced thin across the grain. One was told the rounds keep their filling that way; two were told to eat the flat cut two or three pieces at a time. Five mention the method printed on the extractor hood and beside the table. Ten call the staff kind; nobody complains about the service.
After six in the evening there is no table. Seven posts report a queue and two report none — and both of those went deliberately off-peak, one late, one early. Laid end to end the timings read: at half past five on a weekday there was room, by six it was filling, by half past six it was full. Two writers arrived at opening and still found a party ahead of them. On how to book, the posts name three different apps — Naver, CatchTable and Tabling — and two give incompatible rules: one says Naver takes weekday bookings until six and it is CatchTable on the door after that; another that Tabling closes at half past five. We could not establish which is current. One writer notes chairs by the entrance for waiting.
Not one post calls it expensive. All thirteen that discuss money go the other way, and they measure it the same way: 200g for ₩12,000, against the ₩50,000 they say a plate of offal usually starts at. One table of three ate their fill for a little over ten thousand each; one party of seven ran to ₩250,000 with drink, about ₩36,000 a head; one pair itemises ₩51,000 for four portions of intestine, two of pork belly and a stew. Two writers note that bottled soju and beer are ₩4,000.
Write a review and a side dish comes free. Ten posts mention the offer and six took it. A Naver receipt review gets you the cold bibim noodles or the old-style jjajangmyeon; one writer adds that Google and Kakao reviews get the stew or the iced radish noodles instead, and that you may do both. This is worth holding in mind when reading the figures below: six of the nine people who ate the bibim noodles did not pay for them, and two of the fifteen who ate the stew.

What 30 bloggers said

We read all 30 in full. The most common claims are “No gamey smell” (18) and “Not expensive” (13).

What they liked

No gamey smell18 of 30 posts

Not expensive13 of 30 posts

Roomy13 of 30 posts

Clean11 of 30 posts

Would return10 of 30 posts

Friendly staff10 of 30 posts

Returning customer5 of 30 posts

Thick cut3 of 30 posts

Not greasy2 of 30 posts

Juicy3 of 30 posts

Spicy1 of 30 posts

Quiet1 of 30 posts

What they struggled with

Self-serve bar unmarked1 of 30 posts

Where they disagree

Had to wait	yes 7 · no 2
Large portions	yes 4 · no 2

Things you can check on site

Complimentary tea or drink	25 of 30 posts
Free refills	23 of 30 posts
Meat is pre-grilled before it reaches the table	21 of 30 posts
Review event	10 of 30 posts
Takes reservations	9 of 30 posts
Coffee served	8 of 30 posts
Staff cook it at your table	7 of 30 posts
Discount offered	6 of 30 posts
Beer served	5 of 30 posts
A minimum number of portions on the first order	3 of 30 posts
Signed celebrity photos	3 of 30 posts
Chef credentials	3 of 30 posts
Coupon	2 of 30 posts
Reachable by transit	2 of 30 posts
Bag storage	2 of 30 posts
Origin labelling posted	1 of 30 posts
Waiting area	1 of 30 posts
Phone charging	1 of 30 posts
Air conditioned	1 of 30 posts
High chairs	1 of 30 posts

These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.

The most ordered dish is chobeol yeonmakchang (초벌 연막창) — 27 of 30 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

초벌 연막창27 ate it
chobeol yeonmakchang₩12,000
The house dish: pork intestine aged on lotus leaf, part-grilled in the kitchen so it only needs finishing at your table. It comes in rounds, and seven writers were told by staff to cut it about a centimetre thick
Eighteen writers say it carries no offal smell. Most give 200g for ₩12,000; **one post says 150g** for the same money, and we could not settle which is current. The first order must be three portions
초벌 특막창14 ate it
chobeol teukmakchang₩12,000
The other cut, at the same price: flat and thicker rather than round, and chewier than tender. Four writers pass on the staff's instruction to slice it thin, across the grain
Fourteen writers ordered both and ate them in turn; four preferred the softer one, one the chewier. Four posts record a half-price run (₩6,000) on this cut and on soju from 19–28 June 2026 — a promotion that has ended
1등급 한돈냉삼7 ate it
handon naengsam₩12,000
Frozen pork belly sliced thin — 5mm, by one account. Three writers call it the quiet highlight of a place that sells intestine
Two note it cooks in moments. One dips it in a salted-shrimp oil
차돌박이관자삼합2 ate it
chadolbagi gwanja samhap
Brisket and scallop grilled together, eaten with white kimchi — the method is printed on the extractor hood above the table
**No price appears in any post.** Both who ordered it stack the three together
직화 불닭발1 ate it
jikhwa buldakbal
Chicken feet that go on the grill still in their foil tray. One writer warns that tipping them straight onto the plate scorches them
**No price in any post.** Mayonnaise comes with it, and the one writer who ordered it advises cutting the pieces down

촌된장찌개15 ate it
chon doenjang-jjigae₩3,000
A ₩3,000 soybean-paste stew, and the side these writers praise most: thick and sharp with minced beef, tofu and green chilli
Six writers say it empties a bowl of rice on its own; two who dislike this stew as a rule made an exception. Two received it through the shop's review promotion rather than paying
열무비빔국수9 ate it
yeolmu bibimguksu₩6,000
Thin noodles tossed in a sweet-hot sauce with young radish leaf. **More writers were given it than bought it** — six of the nine received it through the review promotion
Two wrap a piece of grilled intestine in the noodles. One wishes it were sold on its own
살얼음 열무막국수6 ate it
saleoreum yeolmu makguksu₩6,000
Cold noodles under a skim of ice with young radish leaf — the thing these writers reach for between rounds of fatty intestine
One writer argues it is not only a summer order; another hesitated over it on a September night and did not regret it
공깃밥5 ate it
gonggitbap
Ordered alongside the stew. **No writer gives a price**
Two remark on the shine of the rice; one ate two bowls, and one regrets not ordering any
옛날짜장면4 ate it
yennal jjajangmyeon
A grill house with jjajangmyeon on the board. One writer was startled that it arrives as the real thing rather than the instant kind. It is the alternative to the bibim noodles in the review promotion
**No writer gives a price** — all four either received it free or did not say. Described as the sweet old-fashioned style; two writers' children finished it
땡초백합술찜4 ate it
ttaengcho baekhap suljjim₩6,000 · ₩18,000
Hard clams steamed with green chilli and liquor. Ten a day, and four writers record the same offer: ₩18,000 normally, ₩6,000 if you add it to your first order
One calls it a small plate for one or two; another wanted noodles in the broth. **Neither price feeds our per-meal figure** — it is a side
관자구이1 ate it
gwanja gui
Scallops can be added to the grill. **No price given**
The one writer who ordered it added cheese to dip it in
치즈 추가1 ate it
chijeu chuga
Cheese meant for the chicken feet, which one writer dipped the intestine in instead. **No price given**
One person, one visit — not a combination the other writers tried

소주·맥주4 ate it
soju, maekju₩4,000
Bottled soju and beer, at ₩4,000 in two separate posts, one from June and one from August 2026
One writer was given drinking vinegar to cut the soju with. Soju was half price from 19–28 June 2026
삿포로 생맥주4 ate it
Sapporo saengmaekju₩5,500
Sapporo on draught, and two writers note ube and matcha versions. One says you could not drink this in Sangju until now
**The posts disagree**: one says ₩5,500, while another's bill reads two draughts for ₩8,000. We could not tell which figure is for the Sapporo
신동생막걸리1 ate it
Sindong saengmakgeolli
A makgeolli that arrives in a fixed number each day, by one account. **No price given**
Only one writer's table ordered it — her father drank it, and the verdict reaches us second-hand: clean, and good with the intestine

Parking

3 posts say you can park. None say you cannot.

Posts saying you can park	3 of 30 posts

Three people actually parked. Plenty of posts carry a 'parking available' line in their header, but that is lifted from the shop's Naver listing and we have not counted it. The three who drove say this: there is space down the lane to the left of the building (two of them), one calls it a dedicated lot behind the shop, and one drove round the block because she could not find the way in. One writer says the kerb out front is fine in the evening, when nobody is ticketing; another recommends the terminal car park or the side streets. Nobody says how many cars fit. One post warns that space is tight — but that writer came by bus.

Who came, and with whom

With a friend	7 of 30 posts
Family visit	4 of 30 posts
Date	3 of 30 posts
Group visit	2 of 30 posts
Came by car	1 of 30 posts
Came with children	1 of 30 posts

Getting there

Map showing where Yeonmakchang Sangju is

Getting inside

Nobody writes about steps. Several posts copy the address, which ends '1st floor', and our own licence record says the same. But that is an address, not something anyone looked at: whether there is a lip at the door, whether you go up or down anything on the way in, none of the thirty says. Nor does anyone mention an upstairs or a basement. Thirteen call the room large, one counts about twenty-one tables, and two note that you can choose between round tables and square ones.

Whether a wheelchair or a pushchair gets in, nobody says. No one describes a ramp, a threshold or the width of a gangway. One writer brought children — ten and eight — and does not raise it either. A high chair appears in several headers, but that line comes from the shop's Naver listing; one writer alone says she saw one.

Not one of the thirty describes using a toilet. Whether it is inside the restaurant or out in the building, whether men's and women's are separate — nothing. One post ends with a string of amenities that includes separate toilets, but that string is lifted whole from the shop's Naver listing, so it is not a thing that writer saw. We record it as nobody having written about it, not as an answer.

No one mentioned: Second floor · 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

Someone else paid1 of 30 posts
Posts saying they paid themselves2 of 30 posts
Posts saying nothing either way27 of 30 posts

When the posts appeared

0506070809

Month by month

Month	Posts
2026-05	3
2026-06	12
2026-07	3
2026-08	8
2026-09	4

What we do not know

We have five months of this place and nothing else. It opened in May 2026 and all thirty posts fall between 12 May and 24 September. Several open with some version of 'it's finally here'. So what follows describes a restaurant in its first season: whether the prices hold, whether the queue lasts, whether the review offer continues, we cannot say. One post records a half-price run in late June that has already ended.
Nobody declares a sponsorship. We read the bodies and the hashtags at the foot of each post, and the words for it never appear. Two writers state they paid themselves, one says a relative picked up the bill, and the remaining twenty-seven say nothing at all. Saying nothing is not the same as paying. Two describe being there 'through a kind opportunity'; one is a Daegu eyelash-extension salon's blog reviewing a grill house two cities away. One post from 2 June reads like advertising copy — a run of phrases about refinement and the craftsman's obstinacy, three search terms repeated more than ten times between them, and no companion, no date, no wait, nothing that had to be learned on the premises. It names what was ordered and what it cost, so we have kept it in the count.
'One of Daegu's three great makchang houses' and 'the only lotus-leaf ageing in Korea' are the shop's own claims. More than twenty posts reproduce both phrases in near-identical wording, and the line about lotus leaf suppressing cholesterol travels with them almost word for word. Nobody checked who counted the three, or what exactly is unique. Neither did we. What we do know is that this is a branch of a Daegu chain, and that these writers had eaten at the Daegu, Gumi, Mungyeong and Busan ones first. Three mention certificates on the wall and three mention signed celebrity photographs.
Only two writers say anything about getting here without a car. One notes simply that she and a friend came by public transport on a weekday evening and found it easy to reach. The other gives the walk: down from the Sangju bus terminal, past the Baskin-Robbins. Three more say only that it is near the terminal, and single posts place it beside a particular bakery, beside a kalguksu shop, and opposite a chicken restaurant. How many minutes from the terminal, and which bus, nobody writes.
One post is a six-restaurant trip round-up and another is two months of diary. Both plainly ate here — one on draught Sapporo and cold noodles, the other seven portions between two people — but in both, anything about parking, toilets or waiting sits tangled up with other restaurants, so we counted none of it from those two. One blogger appears twice, in May and again in September; those are two separate visits and we counted both.

Sources (30)

Every number above was counted from the posts below.

[경북/상주] 상주 막창 맛집, 연막창 상주점 후기, 연잎숙성막창 2026-09-24 · 에롱에롱
상주 맛집, 국내 유일 연잎숙성막창 '연막창 상주점' 솔직 방문 후기 2026-09-23 · Favorite Things · via Daum
상주 무양동 버스터미널근처 고기 막창 맛집 후기[연막 상주점] 2026-09-17 · 노필터 일상
상주 막창 맛집 연막창 부드러운 연막창+쫄깃한 특막창, 두 종류 먹어야 제맛! 2026-09-14 · 기억을 담는 공간 · via Daum
상주 찐 맛집 연잎숙성막창 “연막창” 후기 2026-08-24 · 차이용 이에용٩( ᐛ )و · via Daum
경북 상주 맛집 [연막창] 2026-08-23 · vernal years · via Daum
상주 무양동 맛집, 연막창 상주점 2026-08-17 · 물만두맛집
상주 터미널 맛집, 요즘 핫한 막창이 맛있는 ’연막창‘ 2026-08-15 · 지뇽이의 일상 생활 모음zip
상주 막창 맛집 연막창 상주점 : 레트로한 분위기 속에서 즐기는 겉.... 2026-08-15 · 꿈꾸는 또잇꿍의 일기장
[상주 막창 맛집] 드디어 생긴 <연막창> 특막+냉삼+된장찌개 후기 2026-08-12 · In my 허기진스, · via Daum
[경북/상주] 막국수 먹으러 연막창 가기 2026-08-04 · ꒰ఎCobalt Note໒꒱ · via Daum
6월 중순부터 8월 초까지 2026-08-03 · What I wanted to say is · via Daum
상주 막창 맛집 연막창 상주점 쫄깃한막창 후기 2026-07-26 · 대구 NO 1 . 속눈썹연장 전문점 뷰티연구소
경북 상주 맛집 추천 회식&단체모임으로 인기 많은 연막창 방문 후기 2026-07-17 · 나래 가족의 일상 - 여행 정보, 맛집, 임신준비 · via Daum
상주 막창 맛집 추천 대구 3대 막창 연막창 상주점 방문 후기 2026-07-15 · 끄적끄적해보아연
인생 막창 갱신하고 온 경북 상주 맛집 '연막창' 특막창 맛있게 먹는 법 2026-06-30 · 밥쏘니 일상 ••♡ · via Daum
| 연막창 상주점 |상주터미널 근처 맛집 | 대구 3대 막창 | 참숯초벌 .... 2026-06-29 · Make it count
경북 상주 맛집 연막창 상주점 2026-06-28 · 김종성의 돋보기 · via Daum
[경북 상주] 대구 3대 막창으로 유명한 연막창 상주점 솔직후기 2026-06-26 · Mui-Log
경북 상주 맛집 연막창 평일 웨이팅, 가성비 상주 막창 맛집 솔직후기 2026-06-26 · 경산참새의 맛집여행❤️ · via Daum
대구 3대 막창, 연막창 상주점 방문 후기 2026-06-23 · 일상의 행복 · via Daum
[상주 | 맛집] 대구 3대 막창을 상주에서! 연잎숙성 가성비 상주막창맛집 '연막창' 2026-06-23 · 쫑알쫑알 · via Daum
상주 여행 먹거리 모음집,연막창 용궁단골식당 세느제과 상주주막 심양양꼬치 2026-06-09 · 행복한 여행라이프 · via Daum
상주 막창 맛집 대구 3대 막창으로 유명한 연막창 찐후기 2026-06-08 · 봄하늘이 좋은 새싹 · via Daum
[상주] 상주막창맛집<연막창 상주점>맛집인정 2026-06-05 · 미소천사 아들둥이 엄마일기 · via Daum
상주 막창 맛집 연막창 상주점 솔직 후기 ! (웨이팅 합니다. 빨리오세요 ~) 2026-06-04 · 복 세 먹 살 · via Daum
경북 상주 맛집 연막창 상주점 상주막창맛집 상주시내회식 단체모임 영업시간 메뉴추천 솔직후기 2026-06-02 · freshbloom_여행 · via Daum
상주 막창 맛집 연막창 상주점 첫방문 2026-05-23 · 오히려 좋아
[상주 무양동] 상주 신상 막창맛집 :연막창 상주점: 2026-05-22 · CastorPollux
상주 연막창 오픈 터미널 구.양가자리 웨이팅 있는 상주막창집 2026-05-12 · 기억을 담는 공간 · via Daum

Of 135 candidate posts we opened 74 and kept 30 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.