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Byeoldonbyeol (charcoal-grilled Jeju black pork)
A cozy Jeju grill specializing in charcoal-seared (Jeju black pork), served in shareable cuts that highlight smoky, juicy flavors best enjoyed with a glass of wine.
Jeju IslandKorean Food > Samgyeopsal / Pork BBQ
A warm, Jeju-style grill house that focuses on fresh (Jeju black pork) seared over 연탄불 (charcoal briquettes) to trap the juices and build a light smoky crust. The menu is written for sharing — it pairs unexpectedly well with wine and suits both milestone dinners and relaxed island nights.
Local Tips
- •Signature charcoal-grilled Jeju black pork (ogyeopsal, moksal) with a pronounced smoky crust
- •Laid-back, intimate Jeju atmosphere—good for small celebrations or relaxed island nights; wine-friendly
- •On-site parking; try the heukdwaeji mukeunji kimchi-jjigae to round off the meal
Menu
Mulgyeol (2 servings / 500g) — wavy-cut Jeju black pork belly55,000 KRW
Jeju Dwaeji Teuksu-bu (2 servings) — aged Jeju pork assorted special cuts55,000 KRW
Jeju — aged thinly sliced brisket ()70,000 KRW
Jeju Nubo (non-alcoholic cocktail)9,000 KRW
(2 servings / 540g) — Jeju black pork neck55,000 KRW
Kimchi-jjigae — kimchi stew with aged kimchi and black pork7,000 KRW
Practical Information
- Category
- Korean Food > Samgyeopsal / Pork BBQ
- Address
- 21-15 Gosan-ro 8-gil, Hangyeong-myeon, Jeju City, Jeju Special Self-Governing Province
- Operating Hours
- Daily 13:00–23:00 (1:00 PM–11:00 PM)
- Phone
- 0507-1371-5895
- Website
- Visit Website →
- Facilities
- Parking available
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Glossary
- Chadolbagi
- Very thinly sliced brisket that cooks almost instantly on the grill; popular for quick searing.
- Heukdwaeji
- Jeju’s native black pork, known for firmer texture and rich flavor compared with ordinary pork.
- Moksal
- Pork neck — tender with a good balance of meat and fat, often grilled whole or in slices.
- Mukeunji
- Well-aged, sour kimchi used especially in hearty stews like kimchi-jjigae.
- Ogyeopsal
- Pork belly (literally 'five-layer flesh') — fatty, juicy slices commonly grilled at the table.
- Sukseong
- Aging (dry- or wet-aging) process used to concentrate and deepen meat flavor and tenderness.
