Gilpost · Geoje-si, Gohyeon-dong
Baengnyeon Yangkkochi
백년양꼬치 A lamb-skewer and Chinese restaurant in Geoje where a machine turns the skewers over the charcoal for you; the name means a hundred years.
Charcoal-grilled meat · Geoje-si, Gohyeon-dong
Data as of · Published ·
Baengnyeon Yangkkochi is a lamb-skewer restaurant in a back street of Gohyeon in Geoje, across from the tyre shop by the footbridge. It opened in 2024; the posts we read run from September 2024 to August 2026. Four writers say the red sign is visible from a distance. You load the skewers and a machine turns them over the charcoal — not having to watch the meat is the convenience this restaurant's writers mention most, and a portion is ten skewers. Beyond the plain and rib-meat skewers, a full page of Chinese dishes: mala soup, gwabarou, fried aubergine, cream prawns, spiced chicken wings. There is a room at the back, and one post records group seating for up to seventy, which is why company dinners fill it. Open daily from 11am until late; two writers say it never closes. Not one of the thirty had to be thrown out — all thirty are about this restaurant and every check-in is this restaurant. But not one of them discloses a sponsorship or a free meal, and eighteen repeat the same sentence about a head chef from Shandong with twenty years in hotels. What that means is set out below.
The basics
| Address | 경상남도 거제시 중곡2로6길 28, 1층 (고현동) 28 Junggok 2-ro 6-gil, Geoje-si, Gyeongsangnam-do |
|---|---|
| Phone | 055-636-7997 |
| Typical spend | ₩5,000 – ₩49,500 |
| Floor area | 151 m² |
| Status | In business |
When it opens
Of 20 posts: 14 wrote Daily 11:00–23:00.
| Open | Daily | 11:00–22:30 5 of 20 posts last seen 2026-08 |
|---|---|---|
| Open | Daily | 11:00–23:00 14 of 20 posts last seen 2025-11 |
| Closed | 없음 2 of 3 posts last seen 2025-09 |
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.
What sets it apart
- That it does not smell gamey is the most repeated thing anyone says about this place — more than the price, the portions or the room. And people do not say it idly: they say it after admitting they cannot normally eat lamb. One had never once been to a lamb restaurant because of the smell. One says it changed her mind about lamb altogether. One, unable to detect anything herself, put the question to her husband, who is sensitive to it — his answer is the most careful testimony in the thirty and therefore the most useful: it is not that there is no smell, it is that the meat is fresh enough that a beginner would not mind it. Only one explanation is ever given: Australian lamb under twelve months. But that is the restaurant's own line, and fourteen writers relay it as something they were told or looked up. We do not know whether it is true. What we know is that strangers went separately and wrote down the same result.
- Neither you nor the staff grill the meat here — a machine does. You drop the skewers into the slots and they turn; your job is to move the finished ones to the rack above and shuffle the outside skewers inward, as four writers explain. And they all give the same reason for mentioning it: the conversation does not stop. Nothing to flip, nothing to watch, eat it when it is done. One writer, bringing a child for the first time, counts the child loading a skewer and watching it go round as the pleasure of the evening. A woman on her third visit compared the brazier itself: shallower than at other lamb places, she thinks, so the meat cooks faster — and waiting for skewers to cook through is the tedious part of this kind of meal. Three writers note the extraction hood pulling the smoke away, and that their clothes did not smell afterwards.
- What gets this place called a company-dinner restaurant in Geoje is not its size but the door at the back. Several writers open it and find a private room; one records the capacities — ten to thirty in the room, ten to seventy in the group seating. One notes the room has its own fridge, air conditioner and ordering tablet. One booked ahead and was given a ground-floor room that held five tables by itself. One reports that the upstairs is several rooms, each with several tables. A woman gathering friends at the end of the year concluded booking was essential and found the place full of parties. One suggests it for a wedding-invitation gathering; one photographed it throughout because she intends to push it for her office's new-year dinner. One writer says the opposite. An April 2025 post states there are no separate rooms, only four-seat tables in the hall. She was probably seated in the hall and never saw the back — but that is our guess, and what was written stays counted as written.
- Eighteen posts copy the same sentence: a head chef from Shandong with twenty years in hotel kitchens. The wording barely varies, and three put it in the headline. Nobody checked — it is always something they were told, and one writer is candid about it: whatever the details, she says, it amounts to saying the food is good. This is the restaurant talking to its customers, reproduced eighteen times, and what we are counting is that people were told it, not that it is so. Where the sentence lands is worth noticing, though. People reach for it not about the lamb but about the cooked dishes — that the fried things in particular are done properly, that the wok can be heard starting up the moment the order goes in. Ten writers ordered from that part of the menu and were glad of it, and two went back for it specifically.
- The most praised thing here is a plate nobody ordered. Dried tofu skin shredded and tossed with bean sprouts, cabbage and carrot, sweet-sour and a little hot; seventeen writers mention it. One has never been given it at a lamb place in Seoul. One wants it at home as a side for rice. One was quietly wounded when a new lamb place near her failed to bring it. Five say it cuts the fat of the meat. Few know its name, so they invent their own. Whether it is refilled for free is disputed. The fullest account asked the owner and was told: once on a weekday, probably not at the weekend when they are busy. One lost count of her refills; one was simply brought more. But one writer records that if you finish it you have to order another, and the board does sell it outright at ₩5,000 and ₩9,000. Whether that is the same plate, we cannot tell.
- Three people came to a lamb restaurant and went home talking about aubergine. Two put it in the headline; one writes plainly that she likes the aubergine here better than the lamb. It converts people who dislike aubergine, they say; it changed what they thought aubergine was; they could eat it again right after eating it. One notes precisely why it works: it is not drowned in sauce, the batter sits on it evenly, so it stays dry outside and soft within. Two insist you eat the fried chilli skins too, and one threads a piece onto a spent skewer to crisp it a second time. The frying does not stop at the aubergine. Six find the gwabarou crisp and chewy; two set the thinness of the cream prawns' batter against the plumpness of the prawns; one says skipping the spiced chicken wings is a mistake; one, having had the yurinki as well, concludes simply that this kitchen can fry. One writer found four aubergine dishes an impossible choice and asked the owner to pick.
- Not one of the thirty calls this place expensive. Three go out of their way on value: cheap for how much we ordered; price, taste and room all in balance; and, of the cream prawns, that she is used to paying over ₩20,000 elsewhere for fewer than ten pieces and will now only eat them here. Nine remark on the portions, and three say two portions feed two people. Prices have crept up. Posts from September 2024 and October 2025 put a portion of plain skewers at ₩13,000 and the rib version at ₩16,000; the menu board transcribed in August 2026 reads ₩27,000 and ₩33,000 for two — ₩13,500 and ₩16,500 a portion. Fried aubergine went ₩15,000 to ₩16,000, the hot noodle ₩7,000 to ₩8,000, the skewer-and-gwabarou set ₩38,000 to ₩39,000. The ₩3,000 opening-offer soju and beer of September 2024 never appears again.
What 29 bloggers said
We read all 29 in full. The most common claims are “No gamey smell” (24) and “Roomy” (17).
What they liked
What they struggled with
Where they disagree
| Had to wait | yes 3 · no 3 |
|---|---|
| Spicy | yes 2 · no 4 |
Things you can check on site
| Chef credentials | 18 of 29 posts |
|---|---|
| Private room | 15 of 29 posts |
| Skewers turn on an automatic grill | 15 of 29 posts |
| Self-order screen | 12 of 29 posts |
| Review event | 9 of 29 posts |
| Free refills | 5 of 29 posts |
| Takes reservations | 4 of 29 posts |
| Separate restrooms | 2 of 29 posts |
| Toilet inside | 2 of 29 posts |
| Discount offered | 2 of 29 posts |
| Second floor | 1 of 29 posts |
| Takeout | 1 of 29 posts |
| Origin labelling posted | 1 of 29 posts |
| Staff grill the meat for you | 1 of 29 posts |
| Prepped daily | 1 of 29 posts |
| Air conditioned | 1 of 29 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is yangkkochi (양꼬치) — 24 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
Parking
12 posts say you can park. None say you cannot.
| Posts saying you can park | 12 of 29 posts |
|---|
Who came, and with whom
| Family visit | 8 of 29 posts |
|---|---|
| Date | 7 of 29 posts |
| Group visit | 6 of 29 posts |
| Came with children | 2 of 29 posts |
| Came by car | 1 of 29 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| Second floor | 1 of 29 posts |
|---|---|
| Toilet inside | 2 of 29 posts |
| Separate restrooms | 2 of 29 posts |
We do not know whether you can get in with a wheelchair or a pushchair. Across all thirty posts, not one mentions a threshold, a ramp, a lift or the width of the door. The address is the ground floor and one writer reports several rooms upstairs — but no post says how you get upstairs, by steps or otherwise. Since a group booking may well be seated up there, that gap actually matters. High chairs and a changing table are the same. Two writers brought children — one records her child's first lamb and an extra bowl of rice ordered for her — and neither says anything about a high chair. Phone 055-636-7997 before you go if it matters.
No one mentioned: In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet. 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 saying nothing either way29 of 29 posts
When the posts appeared
091112010204050607080910111201020308
Month by month
| Month | Posts |
|---|---|
| 2024-09 | 2 |
| 2024-11 | 1 |
| 2024-12 | 4 |
| 2025-01 | 3 |
| 2025-02 | 1 |
| 2025-04 | 1 |
| 2025-05 | 1 |
| 2025-06 | 1 |
| 2025-07 | 1 |
| 2025-08 | 1 |
| 2025-09 | 1 |
| 2025-10 | 2 |
| 2025-11 | 3 |
| 2025-12 | 1 |
| 2026-01 | 2 |
| 2026-02 | 2 |
| 2026-03 | 1 |
| 2026-08 | 1 |
What we do not know
- Closing time appears to have moved half an hour earlier in the autumn of 2025. Fourteen posts between September 2024 and November 2025 give 11:00–23:00 daily; five between October 2025 and August 2026 give 11:00–22:30. The two overlap for about a month in late 2025, and the 23:00 readings in that window look like stale information being copied forward — the most recent post, from August 2026, says 22:30, and so does one from January 2026. All twenty agree on the 11:00 opening. Not one post records an afternoon break or a last-order time. Two say the restaurant never takes a day off. One post disagrees with everything. A March 2026 piece gives 16:00 to midnight and a Monday closing. That same post gives the address only as far as the city, and claims a grilled-prawn dish that is not on the menu. Its hours are not to be trusted.
- Not one post says how to get here by bus or on foot. All thirty either drove or did not say. Geoje has no metro, and this is a neighbourhood place people drive to, so nobody had reason to write down minutes from a station. Everything anyone offers as directions is something you look for with your eyes: three give the footbridge, the tyre shop opposite and the noodle place next door; four say the red sign carries from a distance; one notes that the sheep on it is very sweet. Without a car, those are what you have.
- Not one of the thirty discloses a sponsorship or a free meal — which is not the same as thirty people paying their own way. None claims to have paid, either. What we have instead is nine posts recording a receipt-review offer (December 2024 to November 2025): a Tsingtao or a Harbin, a soju, dumplings, cold noodles, in exchange for a review. Two of them took it, ate it and wrote about it — one the cold noodles, one the beer. Not sponsorship, but not a full bill either. Two posts read like advertising with nothing declared. One closes by inviting you to phone ahead for a relaxed meal and never says what was ordered or what it cost; one opens by introducing a restaurant you simply must visit in Geoje and puts ten skewers in a two-person portion where four other writers count ten in one. A third post announces in its opening line that the review below is ChatGPT's. She did eat there and the photographs are hers, so we count the visit — but since the description is not what she saw, we counted nothing from it.
- Parking is this restaurant's weak point, and twelve writers describe it twelve ways. There is no dedicated car park — three say so outright, sending you to the lane behind or the kerb opposite. How many cars fit in front is disputed: two say two, one says about one and it is tight, four say only that you can park in front. Two alternatives come up. A public car park nearby is mentioned twice, once with prices: ₩1,000 for the first hour, ₩500 each half hour after, under five minutes' walk. Another writer parked at the new lot by the Daiso and walked over. One says she has never once worried about it; one says, with feeling, that there really is not much space. In the evening, assume the front is taken.
- Nobody queued, but on an evening you may not get a table. Not one post reports waiting. Yet three could not photograph the room on the way in because it was full and had to do it on the way out; two watched it fill to nearly every table as their food arrived; one found it busy on a weekday evening; one found it full of parties. Some people deliberately go early — one always eats out slightly ahead of the rush, one arrived the moment the doors opened to beat the evening. Two, arriving after lunch, had the place to themselves. Three booked, all for the evening, and one of those was given a ground-floor room for it. How many of the thirty went on a weekend evening we cannot say — only two posts name the day at all.
- Two people looked at the restroom, both approvingly — so that is exactly how much we know. One used it and was glad the men's and women's were separate; she does not like sharing. One notes it is inside the restaurant and divided by sex. A third mentions in passing that it was clean. No one says how many stalls, how big, or whether a wheelchair would fit. Two further posts carry the line 'men's and women's separate' — but it sits in a single run with 'groups welcome, takeaway, booking, wi-fi, parking', lifted whole from the Naver listing, so we did not count it as anyone's observation. For the same reason we do not know whether there is wi-fi: nobody who was actually there mentions it.
- Everything here is written up so uniformly well that the complaints are worth gathering in one place. There are five lines of them in thirty posts. One writer went back largely for the spiced chicken wings and found them not as good the second time; the same post is the one that says there are no private rooms. One found the mala skewer's marinade barely detectable. One found the hot noodle's broth and noodles occasionally failing to meet. One's boyfriend could not eat much of the dried-tofu side on a first visit because it was too hot — and on her third visit she found it changed, hot in a way that worked and better seasoned, and concluded the owner keeps tinkering with it. One had her side dishes forgotten and brought late on a busy night. Read all of this knowing that thirty posts lean the same way. Not one declares a sponsorship, and eighteen reproduce the restaurant's own marketing sentence.
Sources (29)
Every number above was counted from the posts below.
- 거제로컬식당 잡내 안나는 양꼬치맛집 중곡동 백년양꼬치 2026-08-28 · 녕이랑 녀행로그 · via Daum
- 거제 양꼬치 맛집, 백년양꼬치 2026-03-12 · 나봄이야기 · via Daum
- 💝2월 1•2주 (이사, 티파니앤코 하드웨어, 발렌타인데이, 설 연휴 시작) 2026-02-16 · 지토스의 블로그 · via Daum
- 거제 중곡동 양꼬치 맛집 백년양꼬치 리뷰 2026-02-05 · 리뷰입니다 · via Daum
- 거제 현지인이 애용하는 양꼬치 맛집, 술한잔이 절로 생각나는 양꼬치와 요리 맛집, 거제 백년 양꼬치 2026-01-21 · 통영&거제 "김도로의 나전&라탄공방" · via Daum
- 거제 중곡동 양꼬치 맛집 백년양꼬치 2026-01-17 · Fun Fun 삶을 즐기다 · via Daum
- 거제 중곡 양꼬치맛집 백년양꼬치 재재방문 후기(feat.가지요리 강추.... 2025-12-27 · 숩이의 일상
- 거제 중곡동 양꼬치 맛집 백년양꼬치 후기 2025-11-13 · 돌쇠몽의 가성비 탐방기 · via Daum
- 고현 백년양꼬치 너무 맛있어서 세 번째 또간집 2025-11-11 · 거제도워니 · via Daum
- 거제 고현동 맛집 백년양꼬치 가족외식으로 완벽한 양고기맛집 2025-11-05 · 편식쟁이의 맛도리 블로그
- 찐으로 만족한 거제 중곡동 양꼬치 맛집 [백년 양꼬치] 2025-10-21 · 난 계속 먹는 중 · via Daum
- [거제] 중곡동 양꼬치 맛집 백년양꼬치 2025-10-20 · 채림
- 거제중곡동양꼬치 백년양꼬치 2025-09-01 · 달달한 일상
- [거제] 백년양꼬치 불향 가득한 양꼬치의 매력 풍덩 거제 중곡동 양꼬치 맛집 2025-08-03 · 시간여행자의 일상 · via Daum
- 거제 중곡동 양꼬치 맛집 백년양꼬치 닭날개도 진짜 맛있음 2025-07-27 · 홀씨네 · via Daum
- 거제 양꼬치의 정점! 백년양꼬치의 깊은 맛을 파헤치다 2025-06-25 · 경이의 해피하우스
- 거제 중곡동 양꼬치 맛집 잡내없이 부드러운 백년양꼬치 2025-05-24 · 브라우닛 · via Daum
- 거제 고현중곡 현지인 추천 맛집 백년 양꼬치 2025-04-03 · 반짝반짝 빛나는 거제둥이맘
- 거제 중곡동 양꼬치 맛집 백년 양꼬치 2025-02-25 · 동이 일상이야기
- 거제 중곡동 양꼬치 맛집 _ 백년양꼬치 2025-01-25 · 찐냐의 평온한 일상
- 거제 고현 맛있는 가지 튀김이 있는 백년양꼬치 2025-01-07 · 시간을 잃어버린 마을
- 거제 중곡동 20년차 중국현지주방장님! 믿고먹는 [백년양꼬치] 2025-01-05 · 다혜blog · via Daum
- 거제 중곡동 양꼬치 맛집 백년양꼬치 2024-12-27 · 소근소근_소란소란 · via Daum
- 중국현지 20년차 주방장이 요리해주는 거제중곡동양꼬치 맛집 : [백.... 2024-12-23 · ൱ 채아원장 의 뷰티한미용 정보방ღ
- 거제 중곡 ‘백년양꼬치’ 중국현지 20년차 주방장 2024-12-22 · 설경이님의 블로그 · via Daum
- 신선함이 남다른 거제 고현동 맛집 양꼬치 맛집 백년양꼬치 2024-12-18 · 서라_Life
- 거제 양꼬치의 진수, 백년양꼬치 2024-11-21 · 뷰스타IM줌마
- 거제 고현동 맛집 양꼬치 맛집 백년양꼬치 2024-09-28 · 행복하고 소소한 일상
- 백년양꼬치 :) 거제 중곡동 양꼬치 맛집 2024-09-28 · 소소한 기록 :) · via Daum
Of 129 candidate posts we opened 88 and kept 29 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.