Jeju Oktap Changwon Bukmyeon Branch

The most delicious meat is made up of prime galbi meat attached to the bone.

Using only the pork belly attached to the ribs, this part has excellent marbling and a great chewy taste.

Made of ribs and neck meat, this shoulder cut offers a rich and savory taste when grilled.

Jeju black pork belly that is even more delicious by alternating between 336 hours of wet aging, dry aging, and aging

A cut of pork with evenly distributed fat and good marbling, overflowing with juiciness and meaty aroma

The finest cuts of aged Galmaegisal, Hangjeongsal, and Gabrisal, prepared using the Jeju Oktop method.

You can enjoy a sweet, nutty, and chewy taste that seeps through the tight knife cuts with a special sauce.

A spicy shrimp soybean paste stew made with fresh shrimp caught in Jeju, with a refreshing broth and plenty of solid ingredients

Black pork meat and domestic kimchi are aged and boiled to perfection, creating a delicious black pork kimchi stew.

Crab gimbap made with a sauce made from crab directly from Jeju rooftop, which is savory and has a deep flavor

Buckwheat noodles served in a delicious and refreshing broth, topped with a sauce developed in-house

Bibim Naengmyeon is a bibimbap made with a savory and deep-flavored crab sauce made directly at Jeju Oktop.

A clean finishing menu for dessert after eating meat, made with directly pressed nurungji

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

A sip of tangy sweetness, with the pulp of kumquat to chew on in Kumquat Ade