Dodanjib

500g set of pork belly (180g) + pork neck (180g) + pork jowl (140g) aged for 72 hours

A platter that compiles the know-how of Dodanjip's aged cold dishes. 150g each of pork belly, samgyeopsal, and pork neck.

Whole pork belly aged for 72 hours, sourced directly from pigs in Boseong, Jeollanam-do, with the connective tissue and cartilage removed.

Pork from Boseong, Jeollanam-do, delivered directly from the local area and aged for 72 hours, featuring excellent marbling of the highest quality pork collar.

Pork belly that has been aged at low temperature for 72 hours, quickly frozen, and sliced, featuring a chewy texture with the skin still attached.

The signature pork belly of Dodanjip, sliced after being aged at low temperature for 72 hours and then rapidly frozen.

A signature kimchi stew with a refreshing broth made from 150g of pork belly and 100% domestically sourced kimchi.

Pork belly aged for 72 hours in-store, directly sourced from Jeju. The chewy and elastic texture is exceptional.

Premium special cut pork jowl aged for over 72 hours, sourced directly from pigs in Boseong, Jeollanam-do.

Premium special cut Gabrisal aged for 72 hours, sourced directly from pigs in Boseong, Jeollanam-do.

A special new menu item from Dodanjip, featuring Jeju Island pork neck aged at low temperature for 72 hours and sliced to a thickness of 4mm.

A special kimchi stew made daily in limited quantities using only the whole meat of Jeju black pigs, cooked in a pot for 50 servings.

A refreshing doenjang jjigae made by simmering clams and sea squirt with two types of fermented soybean paste.

Soft and fluffy steamed eggs seasoned with finely ground 100% domestic shrimp paste, not too salty.

A boiled pot of scorched rice soup that can be eaten instead of rice.