Gilpost · Jeonju-si Wansan-gu, Hyoja-dong 3-ga
Taeyangbu Yangkkochi Hyoja-jeom
태양부양꼬치 효자점 A lamb-skewer and Chinese restaurant across from the provincial government complex in Jeonju, where the skewers turn themselves on a tabletop charcoal grill and the first order is two portions.
Western · Jeonju-si Wansan-gu, Hyoja-dong 3-ga
Data as of · Published ·
Taeyangbu Yangkkochi is a lamb-skewer and Chinese restaurant on Hongsan 4-gil in Jeonju's new district, across the road from the provincial government complex — which is the landmark nearly everyone gives. Skewers come ten to a portion and the first order must be two portions (ten posts). They arrive already dusted with cumin, and once laid on the tabletop grill they turn by themselves — thirteen posts describe it. Six seasonings sit on a lazy Susan: skewer sauce, cumin, salt, sesame, curry powder and Vietnamese chilli. It is a skewer house that is also a Chinese restaurant. Eight writers remark that the menu is too long to photograph; there is maratang, guobaorou, tomato and egg, crispy rice, spicy prawns, fried rice, hotpot. Two note it is a chain with only this one branch in the whole province. Open 11:30 to midnight, closed the first and third Monday of each month — all twenty-three posts that give hours agree, and all twenty that give a closing day agree. One writer points out you can drink here from lunchtime. Evenings are usually full: of thirteen posts that describe the room, eleven found it packed. What we read is twenty-nine posts across two years, 1 October 2024 to 9 September 2026.
The basics
| Address | 전북특별자치도 전주시 완산구 홍산4길 16, 1층 (효자동3가) 16 Hongsan 4-gil, Jeonju-si Wansan-gu, Jeonbuk-do |
|---|---|
| Typical spend | ₩5,000 – ₩58,000 |
| Floor area | 186 m² |
| Status | In business |
When it opens
Of 23 posts: 12 wrote Daily 11:30–24:00, 11 wrote 11:30–24:00.
| Open | 11:30–24:00 11 of 23 posts last seen 2026-04 | |
|---|---|---|
| Open | Daily | 11:30–24:00 12 of 23 posts last seen 2026-04 |
| Closed | 매달 1·3번째 월요일 20 of 20 posts last seen 2026-04 |
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.
What sets it apart
- You do not turn the skewers. Each table has a charcoal grill, and once the skewers are hooked on they rotate by themselves — thirteen posts. The charcoal is brought to the table (four posts), and quickly, by one account. What people like about it recurs: no grilling to do, and unexpectedly fun to watch; hook them on, press the button, and it turns; whoever invented it deserves a prize. But five posts give the same warning — the middle cooks first. Swap the middle skewers with the outside ones or they burn; the grill works fast, so if you load it up some will run ahead, and the rack above will hold them without burning. Two say they harden if overcooked, and one passes on what the staff told her: if you are wondering whether it is done, it is done. Four say it cooks quickly. One adds that laying them in a zigzag makes them easier to reach from both sides.
- Skewers start at two portions — ten posts say so. After the first order you can add one portion at a time, and seven writers did. On how much it amounts to they disagree. One finds two portions plenty for herself; five ordered more as they went — two people taking three portions, two taking two plus one, five taking three plus two for fifty skewers in all. That party of five concluded that twenty skewers a head would be needed to call it dinner, and that the dish suits drinking better than eating. You order from the table — eleven posts describe a tablet, kiosk or electronic menu. A November 2024 writer notes it had recently changed from a printed booklet, which tells us what came before. One notes that you pay at the counter on the way out rather than at the table. Side dishes are self-service, from a bar in the middle of the room — six posts.
- Evenings are usually full — eleven of the thirteen posts that describe the room say so. Collecting the days and times: weekday knocking-off time (three), eight on a Saturday evening (one, who wondered whether she would have to queue), Saturday evening (two more), nine on a Sunday night (one), and half past seven (one, who found it busy and busier still afterwards). But only one writer counted the minutes: in June 2025 a party of five waited ten minutes for a large table. A July 2025 writer says she waited only for a table to be cleared; a January 2025 one merely that, roomy as it is, there was a queue at dinner time. The two who walked straight in give their timing: early on a weekday evening, and 'an odd hour' when only two tables were taken. Hence four posts about booking — essential, by one account; certainly for a group, says another, since the room fills fast; safer to book if there are several of you, says a third. One party of seven had booked and sat down at once. Ten posts call the room large — twenty tables or so, by the most precise count — with a mix of four- and six-seaters (four posts) and some partitioned, more private seating (two). One writer notes that since they are all six-seaters, two people still get a comfortable table.
- People come here worried about the taste of lamb, and twelve report there was none of it. Nobody disagrees. For some that is the whole reason they came: a mother who had never eaten lamb found she and her child kept going; a writer half worried and half excited was moved to find no muttonness and tender meat; another puts it flatly — plenty of people cannot eat lamb because of the smell, but this place is different. Three say the place cured them of a prejudice. Two came with a child, one of whom, unable to take cumin herself, asked for half the order to be served without the seasoning. Four posts remark that Chinese people run it — the owner and the staff alike, which one writer credits for the cooking, and another takes as read from the room. We have not verified it, and one writer notes that the young server was a foreigner, so the conversation was a little hard, but she was kind about it.
- Prices have risen across the two years. · A portion of skewers is ₩15,000 in six posts from December 2024 to January 2026; a January 2026 post gives two portions at ₩32,000, or ₩16,000 each. · Set A is ₩54,000 in three posts from March, August and November 2025 and ₩58,000 in April 2026 — ₩4,000 in four months. · The guobaorou at ₩20,000, maratang at ₩10,000, tomato and egg at ₩12,000, mapo tofu at ₩12,000, bean sprouts at ₩12,000, rib meat at ₩18,000 and corn noodles at ₩6,000 hold the same figures whenever the post was written. Two posts call it cheap and none calls it dear. One writer did balk at ₩12,000 for a plate of bean sprouts — until it arrived with meat through it and rather a lot of it. You may bring your own drink, at a price: two posts give corkage at ₩15,000 a bottle, and both call it expensive.
- The lavatory is inside and divided by sex — two writers report it from having seen it. A July 2025 post says so directly and adds that it was clean; a September 2025 post lists it among the things the place has. Four more posts state the same, and we did not count them. All four reproduce the same line — group bookings, parking, takeaway, delivery, wifi, separate lavatories — which is the Naver facility list. Copying is not looking. Only one writer says whether it is clean. How many stalls, or which way it lies from the tables, nobody says.
What 29 bloggers said
We read all 29 in full. The most common claims are “No gamey smell” (12) and “Roomy” (10).
What they liked
What they struggled with
Where they disagree
| Had to wait | yes 11 · no 2 |
|---|
Things you can check on site
| Skewers turn on an automatic grill | 15 of 29 posts |
|---|---|
| Complimentary starter | 12 of 29 posts |
| Self-order screen | 11 of 29 posts |
| A minimum number of portions on the first order | 10 of 29 posts |
| Free refills | 6 of 29 posts |
| Meat is pre-grilled before it reaches the table | 4 of 29 posts |
| Parking capacity | 4 of 29 posts |
| Staff cook it at your table | 4 of 29 posts |
| Takes reservations | 4 of 29 posts |
| Toilet inside | 2 of 29 posts |
| Private room | 2 of 29 posts |
| Complimentary tea or drink | 2 of 29 posts |
| High chairs | 1 of 29 posts |
| Separate restrooms | 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) — 26 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
Sides, and what comes with it
To drink
Parking
14 posts say you can park. None say you cannot.
| Posts saying you can park | 14 of 29 posts |
|---|
There is parking, and it is tight — fourteen posts mention it, nine of them adding that it is cramped. Five count the spaces and none agrees: three or four (twice), four, four or five, six or seven. Even the most generous count refers only to the yard in front. So six posts name the public car parks as well. Three say a voucher is given, in slightly different terms — free vouchers for the public car park; two named car parks with voucher support; and, from one writer, support of an unspecified duration. Nobody says how many hours it covers. Three say to come early. One gave up and parked in a public car park and walked; one took a taxi. And one writer frames it the other way round: with public parking nearby, driving is the easier option if you are not planning to drink.
Who came, and with whom
| Date | 6 of 29 posts |
|---|---|
| Group visit | 3 of 29 posts |
| With a friend | 2 of 29 posts |
| Came with children | 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
| Toilet inside | 2 of 29 posts |
|---|---|
| Separate restrooms | 1 of 29 posts |
Not one post mentions a threshold, a ramp or a wheelchair. Whether there is a step at the door, whether a wheelchair or a pushchair gets in — none of the twenty-nine says. That is not 'there is no problem'; it is that nobody looked. Two writers came with a child. A November 2025 post reports high chairs, which made bringing the baby easy (four adults and one baby); a July 2026 one came with a child and asked for the cumin to be left off. That first post is the only one that reports seeing a high chair. That same November 2025 post also records a worry resolved: her sister and brother-in-law had stayed away for two years after the baby was born, because of the smoke — and found the room large and clean enough that no smoke gathered at all. It is the only post about ventilation — and against it, an October 2024 writer found the charcoal made the room hot.
No one mentioned: Second floor · 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
- Someone else paid1 of 29 posts
- Posts saying they paid themselves7 of 29 posts
- Posts saying nothing either way21 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
Month by month
| Month | Posts |
|---|---|
| 2024-10 | 3 |
| 2024-11 | 1 |
| 2024-12 | 1 |
| 2025-01 | 1 |
| 2025-02 | 2 |
| 2025-03 | 1 |
| 2025-04 | 1 |
| 2025-05 | 1 |
| 2025-06 | 1 |
| 2025-07 | 2 |
| 2025-08 | 2 |
| 2025-09 | 2 |
| 2025-10 | 2 |
| 2025-11 | 2 |
| 2025-12 | 1 |
| 2026-01 | 1 |
| 2026-04 | 3 |
| 2026-07 | 1 |
| 2026-09 | 1 |
What we do not know
- Three posts call it merely fine — and that is the part worth reading closely here. Twenty-six of the twenty-nine are warm. Three are not. · January 2025: high expectations from good reviews, and mild disappointment — the overall quality of the food was a letdown. The meat she found dry and rather dense, the quality not especially good; the guobaorou sweeter than sour. · March 2025: a perfectly ordinary plate of lamb skewers. Having read that they were tender, she found them less so than expected — a place in another district of the city, she says, was better — and the rack a little tough. · September 2026: not the sort of place you would cross the city for, but worth going to if you are meeting someone in this district — competent, and no more. Of both the skewers and the guobaorou she writes that there is nothing to say beyond that they are done properly. Two of the three say the same thing — that the reviews had raised their hopes. And two of them name the same other district. Which reads as though there is a rival somewhere in the city, though these twenty-nine posts do not say which. Where writers describe their own feet, the balance tips the other way: seven record coming back — four times this month; once a month without fail; for several years; since three years ago — and five say they will.
- Half the people who order the corn noodles are disappointed — and always for the same reason. Eight ate them and four were let down, all four because they expected something Chinese and got a Korean banquet noodle. · She had thought it would be red, something like maratang; it came with kimchi on top and she would not order it again. · Clean broth, a little sharp from the kimchi, good enough — but she would not have it twice; it is kimchi udon. · It tastes exactly like cold kimchi noodle soup; the noodles slip down, but there is nothing Chinese about it. · Less than she had hoped — though the noodles themselves were lovely. The four who liked it talk about the noodles rather than the broth. One qualifies it: anyone who likes a soft, slack noodle may not take to the corn texture. The cold version (₩7,000) fares the same: the one writer who had it says it was nothing like what she expected and closer to kimchi noodles. So if you want a soup, look at the maratang — ₩4,000 more upgrades to it, by one account, and two writers found it exactly what they wanted once the lamb had begun to cloy.
- Effectively no post explains how to get here without a car. Across twenty-nine there is no bus number, no stop, no walk from a station. One writer notes that being near the government complex makes public transport convenient — and that single clause is all of it; she does not say how. Every landmark is one you see from a car: across from the provincial complex (five posts); over the crossing by a named noodle shop and on towards a tower block (one); opposite a park (one); on the narrow stretch before the main strip (one); near the police headquarters and the broadcasters (one). There are other clues, though. Two posts note a lot of office workers arriving after six, which they put down to the government offices, police and broadcasters nearby. One writer came by taxi; one parked in a public car park and walked; one left the car at home in order to drink. How long that walk takes, nobody says.
- Not one post describes a floor or any steps. The address ends '1st floor' and one post copies that line, but it is a line we can read in the register too; nobody looked at it. Several describe the outside — the sign is large and easy to spot, the frontage convincingly Chinese. None says whether there is anything to step up or down at the door. And that holds even though ten posts describe how large the room is, one of them counting twenty tables. Plenty of writers describe the inside; none describes the way in.
- One post says it was hot, and that one says it at length. Late October 2024: unseasonably warm and humid, and the charcoal not helping. She asked for a fan and kept losing it to other tables; the air conditioning went on and then off again as soon as it helped; and when she said they were too hot, the answer was that the skewers could be grilled in the kitchen and brought out — which rather defeats the point. She sat it out, and ends by recommending the place for a properly cold day. There is one post the other way: a July 2026 writer notes the cool air the moment she walked in. And a November 2025 writer reports no smoke gathering at all. With three posts there is nothing for us to settle. But it is worth reading them alongside two facts: the charcoal sits on your table, and the complaint is dated late October. One writer notes that you can move if the charcoal is too hot, or take a charcoal seat if you are cold.
- Why twenty-nine and not thirty. One post is out of the denominator. A June 2025 entry lists the opening hours day by day and carries the text of Naver's own 'suggest an edit to these hours' button straight into the body. Ten lines of the shop's own promotional copy follow — every dish made with care, cleanliness attended to 365 days a year — and there is not one line about what was eaten or what it cost. Only the title says anything: 'generous portions, would definitely return'. Not one post declares sponsorship. Eight state that they paid — one of them declaring outright that no sponsorship, advertising or subsidy was involved — and one says a friend paid: a September 2026 writer, there to collect a wedding invitation, notes that it was not her money. The remaining twenty say nothing either way. A note on what we did not count. Four posts carry the identical line — group bookings, parking, takeaway, delivery, wifi, separate lavatories. That is the Naver facility list, so wifi, delivery, takeaway and the lavatories are not counted from those four; the lavatory is counted only from the two writers who describe seeing it. And two posts cover several places at once — a week-in-review diary with six check-ins (our paragraph is the rack of lamb, the bean sprouts, the cucumber and the mapo tofu), and one that runs from us to a fish market to a beer bar. We counted only the paragraph about us.
Sources (29)
Every number above was counted from the posts below.
- 전주 신시가지 양꼬치 태양부양꼬치 효자점 :: 내돈내산 양꼬치·꿔바로우 후기 2026-09-09 · 다은이의 간식서랍 · via Daum
- 전주신시가지 양꼬치 맛집 태양부양꼬치 효자점 2026-07-22 · 금달이맘님의 블로그 · via Daum
- 전주 효자동 태양부양꼬치 육즙 가득하고 잡내 없는 양꼬치와 양쪽.... 2026-04-24 · 뽀유로그
- [전주] 다양한 중국요리를 맛볼 수 있는 전주 신시가지 회식 맛집 ‘태양부양꼬치 효자점’ 2026-04-08 · Stay with me · via Daum
- 전주 효자동 신시가지 양꼬치 맛집 | 태양부양꼬치 효자점 솔직 후.... 2026-04-06 · [Dear our H]
- [전주 효자동] 신시가지 잡내없는 양꼬치 맛집 태양부양꼬치 효자점 2026-01-18 · My daily records
- 전주 신시가지 맛집 태양부양꼬치 효자점 11월 11일에는 양꼬치지! 2025-12-12 · 오늘도 밍쳤다! · via Daum
- [전주] 태양부양꼬치 효자점 - 살살 녹는 양꼬치/양갈비와 오늘의 킥이었던 삼선누룽지 2025-11-26 · 생생 BLOG · via Daum
- [전주맛집] 태양부양꼬치 효자점 / 내돈내산 후기 2025-11-17 · 기록하는 공간
- [전주|신시가지] 태양부양꼬치 전주점/ 마라탕*옥수수온면*토마토달걀볶음 2025-10-27 · SZO's Diary :) · via Daum
- 일상 전주술집, 태양부양꼬치, 레드피아노 라이브카페, 소양 까치산장, 전북특별자치도정기공연 작 2025-10-06 · 꿈꾸는까탈레나 · via Daum
- 전주 신시가지 맛집 전주 양꼬치 제일 맛있는 태양부양꼬치 효자점 2025-09-30 · 곰곰먹곰 · via Daum
- [태양부 양꼬치] 내돈내산 맛집 | 전주 신시가지 양꼬치 2025-09-25 · 우리끼리 이야기 ˙ᵕ˙ · via Daum
- 전주 신시가지 태양부 양꼬치 (나의 또또간집) 2025-08-12 · s2__vely님의 블로그
- 전주 양꼬치 맛집 신시가지 태양부양꼬치 효자점 2025-08-11 · our daily records
- 전주 신시가지맛집 투어 태양부양꼬치효자점 전주어시장 Blues Alley .... 2025-07-27 · 윤봉이와 함께하는 여행,일상
- 전주 효자동 양꼬치 맛집 <태양부양꼬치 효자점> 후기 2025-07-21 · 1000kcal의 먹부림 일상
- 전주 신시가지 양꼬치 맛집 태양부양꼬치 2025-06-23 · 지니zip
- 전주 신시가지 양꼬치 맛집 / 바삭 꿔바로우 / 위생 좋은 [태양부양.... 2025-05-22 · forever ever
- [맛집로그] 전주 신시가지 다양한 중국요리와 양꼬치를 먹을 수 있.... 2025-04-21 · 밥짱뭐함 (◔_◔)
- 전주 태양부양꼬치 효자점 솔직후기 2025-03-15 · 크로플링
- [전주 효자동 맛집] 전북도청 근처 양꼬치 맛집 태양부양꼬치 효자.... 2025-02-08 · 2026
- [전주 신시가지],태양부양꼬치 효자점 2025-02-02 · 꿀꺽 loading
- 전주 양꼬치 맛집 신시가지 태양부양꼬치 효자점 2025-01-28 · 엉터리 렌즈
- 전주 현지인 추천 맛집 양꼬치 양갈비 태양부양꼬치 효자점 온면 필.... 2024-12-03 · 프리버티로그
- 전주 효자동 양꼬치 찐맛집//태양부 양꼬치 효자점 2024-11-07 · 내가 좋아하는 곳을 소개할께
- 전주시 완산구 - 효자동, 신시가지 양꼬치 "태양부 양꼬치" 2024-10-22 · ♬음악놀이터 라움피아노♬
- 내돈내산 전주양꼬치맛집, 이렇게 찾았다! 2024-10-02 · 전주잇슈 Jeonju Issue
- [전주맛집]전주 신시가지 맛집 '태양부양꼬치 효자점' 내맘속 양꼬.... 2024-10-01 · 오늘로미
Of 180 candidate posts we opened 104 and kept 29 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.