Uirak (우이락)” – The Perfect Pairing with Makgeolli
If you’re exploring Seoul and craving something delightfully crispy and uniquely Korean, make your way to Mangwon Market (망원시장) — and look for the long line in front of a small shop called Uirak (우이락). It’s famous for one glorious snack: Gochu Twigim (고추튀김), or deep-fried chili peppers stuffed with glass noodles.
But this isn’t your average street snack. What makes Uirak truly special is the perfect pairing of gochu twigim with Korean traditional rice wine — makgeolli (막걸리). It’s a classic duo that locals adore and visitors quickly fall in love with.
Our Uirak Experience
My husband and I visited on a weekend and decided to dine in rather than take out. While the takeout line moves fairly quickly, eating inside took a bit more commitment — we waited nearly two hours, wandering around the bustling market in the meantime.
The wait? 100% worth it.
Once we were seated, a tray arrived with golden, crispy gochu twigim, a generous pour of cold makgeolli, and a side of dipping sauce. One bite of the hot pepper — crunchy on the outside, soft and savory inside — followed by a sip of makgeolli? Pure harmony.
What is Gochu Twigim in Uirak?
Gochu twigim is a beloved Korean street food made by stuffing green chili peppers with clear noodles (dangmyeon), dipping them in batter, and deep-frying them until they’re crispy and golden. Despite the name, the peppers are not overwhelmingly spicy — they’re mild, slightly sweet, and incredibly satisfying.
What is Makgeolli?
Makgeolli (막걸리) is a traditional Korean rice wine. It’s slightly sweet, tangy, milky in appearance, and naturally fizzy. With a low alcohol content (around 6–8%), it’s often enjoyed with savory foods like pajeon (green onion pancake) or, in this case, crispy gochu twigim.
The creamy texture of makgeolli balances out the heat of the chili and the richness of the deep-fry. It’s a flavor match made in Korean heaven.
Popular Uirak Menu Highlights
- Signature Gochu Twigim: Massive green chili peppers filled with seasoned pork, fried to crispy perfection. Served with onion-infused soy dipping sauce to cut through richness.
- Ink Squid Cheese Gochu Twigim: Limited edition black fritters made with squid ink, sprinkled with consommé seasoning and often sold out fast.
- Jeon Assortment (“Modeumjeon”): A generous platter featuring up to ten types of pancakes—donggrangttaeng (meat patties), perilla leaf, king oyster mushroom, shiitake, eggplant, seafood, and more. Great for variety and sharing.
- Pajeon & Meat Pancakes: Seafood scallion pancake, beef pancake (yukjeon), and mixed versions like yuksaepun for rich, savory bites. 5739572
- Spicy Jjolmyeon & Tteokbokki: Refreshing chewy noodles in spicy sauce and hot pot-style rice cakes—perfect palette cleansers between fried items.
Several combo sets offer great value:
- Set A: Gochu twigim + beef tripe chicken stew + rice balls
- Set B: Gochu twigim + clam makgeolli stew + stir-fried noodles
- Set C: Gochu twigim + meat pancake + bibim guksu
- Some summer-exclusive sets even include cold beef slices and draft beer.
Makgeolli & Drinks Selection
Uirak boasts a remarkable 25+ premium makgeolli varieties and around 17 types of traditional distilled Korean alcohols. It’s truly a Korean alcohol lover’s paradise. Some notable options include:
- Hechang Makgeolli (6°, 9°, 12°, 18°) — available in ascending alcohol content, each bottle served in an ice bucket and offering progressively richer taste.
- Neurin Maeul – slightly sweet and smooth, one of the most popular picks.
- Boksundoga – elegant, floral sweetness in flavor.
- Ddaeddaepo and Songmyeongseop – unique local flavors to explore.
- They even offer signature cream makgeolli and a selection of seven different highballs.
The menu includes a handy chart or “makgeolli guide” showing taste profile, alcohol content, and origin—making it easier to discover your “life makgeolli.”
Dine-In or Take-Out?
- Take-Out:
Quicker and still delicious! Expect a short wait during busy hours, but you’ll be out in no time with your snack in hand. - Dine-In:
Be prepared to wait 1–2 hours, especially on weekends. But the experience — sitting at a tiny table with hot twigim and cold makgeolli in the middle of a buzzing market — is worth every minute.
Pro tip: Avoid arriving completely hungry. The market is full of tempting street foods, so you might end up full before your main event!
How to Get There
Uirak (우이락)
📍 서울 마포구 포은로8길 5 (망원시장 내)
🕒 Open: 12:00 PM – 9:00 PM (Closed on Mondays)
Nearest Station: Mangwon Station (망원역) Exit 2
→ Walk about 5 minutes into Mangwon Market and follow the crowd (or your nose).
Final Thoughts
There’s something so simple yet unforgettable about Uirak’s gochu twigim — the crispy bite, the soft noodle filling, the subtle warmth of the chili, and the creamy, fizzy makgeolli to wash it all down.
Mangwon Market is already one of my favorite places in Seoul, but this little food stop made it even more special. We’ll definitely be back — maybe for takeout next time.