JEJU Octapu Sasang

The most delicious meat consists of fresh rib meat attached to the bones.

The shoulder part consists of rib meat and neck meat, providing a rich and savory taste when grilled.

A cut that uses only the belly meat attached to the ribs, known for its perfect marbling and exceptional chewiness.

A neck meat with evenly distributed fat and good marbling, known for its abundant juiciness and exceptional meat aroma.

Delicious Jeju Black Pig Pork Belly with 336 hours of cross-aging through wet and dry aging.

Premium cuts such as Galmaegi-sal, Hangjeong-sal, and Gabrisal that have undergone the Jeju Oktop aging method.

You can enjoy a sweet, savory, and chewy taste as the special sauce seeps through the finely scored cuts.

A soybean paste stew with dakkangsu (sweet shrimp) sourced from Jeju, featuring a refreshing broth and plenty of ingredients.

A savory black pork kimchi stew made by simmering black pork and domestically produced kimchi, resulting in an irresistible umami flavor.

Bibimbap with crab sauce made from seasoning directly prepared at Jeju Oktop, featuring a salty and deep flavor.

Cold buckwheat noodles served with a delicious and refreshing broth, topped with a specially developed sauce.

Delicious bibim cold noodles made with buckwheat noodles and a special sauce, perfect to wrap with meat!

A clean finishing dish after meat, made with directly pressed nureungji cooked in soup.

White rice made with the perfect golden ratio of regular rice and glutinous rice

A sweet and sour tangerine ade with chewy pulp in every bite.