The Japanese called horumon ホルモン. But if you are not into beef offals, you may turn away now.
Segwang Yangdaechang 世光양대창 is a chain restaurant that became famous on social media for its signature dish. Yangdaechang is a mix of yang and daechang, or beef tripe and large intestine respectively. Though the two are separate parts, they are often enjoyed together as they make a great pair.
The retro appearance in the store is very similar to the places where the protagonists in Korean dramas set in the 70s/80s Seoul where they meet to eat.
Everything seems to be a blast from the past; from the old cassette tapes to Korean manga, to water cups and dental floss next to each table. Hair bands for women are provided, to tie their hair so that they will not be stained with the smell of grilled intestines.
They use a charcoal grill, but there is no strong smell of smoke in the store as the range hoods are attached to each charcoal stove at every table. I always like to use charcoal for my BBQ; the resulting smokiness and taste of the grilled meat cannot be replicated with a gas stove.
The banchan (side dishes) comprises of a lettuce salad, a cucumber kimchi, a Napa cabbage kimchi and potato salad, with a stone pot of soup. Except for the soup, you can ask for refills of the banchan. Came with home made condiments to go with the grilled offals.
모둠 구이 Assorted Grilled Food
This is a special platter where you can enjoy Segwang’s signature all at once. It comes with daechang 대창 (beef large intestine), makchang 막창 (beef abomasum, which is the cow’s fourth stomach) and teukyang 특양 (beef tripe).
The three kinds of offals are grilled together at the same time, so it was difficult to distinguish them apart at first glance. But each type is of a different texture and taste so you will not mistaken the part that you are eating.
Offal consumption has a long history in Korea, partly due to periods of food scarcity. So they would not consider a foreigner like me to like it as well. I asked some Korean friends and they said that it’s not considered delicious by most people even in Korea, but I found it difficult to believe as it was sought after by fans of yakiniku (which has its roots in Korean BBQ) around the world.
I love KBBQ in Korea as they are usually grilled by the service staff in the restaurants so that it takes away the guess work on how long and how burnt you have to grill each type of meat.
Large intestine, or daechang in Korean, is the fattiest of the beef innards, offering a uniquely chewy and juicy texture that melts in your mouth. They say beef intestines have a lot of collagen, so it’s good for your skin. That’s why a lot of Korean girls love beef intestines. But the large intestine can be a challenge if it is not cleaned properly.
Abomasum (makchang) has a chewy texture while the tripe (teukyang) is crunchy; they are even more delicious if you dip them in the special homemade red sauce and top them with pickled jalapeño.
Hanwoo Brisket 1++
Hanwoo is Korea’s version of wagyu—super tender, super juicy, and seriously expensive. But their Hanwoo 1++ brisket was quite reasonably priced with a rich flavour of Hanwoo marbling.
But do not expect the top quality at this price point, these are the edges of the briskets and sliced so thin that they shrink to almost nothing when grilled. But taste and texture wise, they lived up to the 1++ grading.
비빔냉면 Bibim Naengmyeon
Bibim naengmyeon is made with a spicy dressing made primarily from gochujang (red chili paste) and eaten mixed. It’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. Unlike other places, the pear was not shredded and came a quarters which made eating difficult.
Not that the food was not enough for the set, it was just that it’s customary to order a main dish like naengmyeon to eat with the grilled intestines. They were perfect together.
When the noodles is served, it often signals the end of a Korean BBQ meal. It is customary to eat the noodles with the remaining grilled meats so that nothing goes to waste. The quality of their yang and daechang 양대창 was very fresh and savoury at every bite.
Segwang Yangdaechang – City Hall 世光(세광)양대창
37 Namdaemun-ro 1-gil, Jung District, Seoul, South Korea
Tel : +82 (02) 777 7174
Visited Jul 2025
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