Jeju Oktap Suncheon Jorye 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 cut has excellent marbling and a great chewy texture.

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 meat with evenly distributed fat and good marbling, overflowing with juicy and meaty flavors

The finest cuts of aged seagull meat such as galmegi, hangjeongsal, and gabrisal, prepared using the Jeju Oktop method.

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

A spicy shrimp soybean paste stew with fresh shrimp caught in Jeju, featuring a refreshing broth and generous chunks of shrimp

Black pork and domestic kimchi are aged and boiled to perfection, creating a delicious Black Pork Kimchi Stew.

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

Bibim Naengmyeon is a delicious cold noodle dish made with buckwheat noodles and special sauce. It is a must-try dish when paired with meat!

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

Delicious eggs with cod roe!! A must-try when mixed with rice!

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

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