Jeju Oktap Daegu Dasa Branch

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

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

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

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

A cut of pork neck with evenly distributed fat and excellent marbling, overflowing with juicy and savory flavors

The finest cuts of Galmaegisal, Hangjeongsal, and Gabrisal, aged using the Jeju rooftop maturation method.

Enjoy the sweet, savory, 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 chunks of shrimp

A delicious black pork kimchi stew made by simmering black pork meat and domestic kimchi to perfection, resulting in a flavorful and satisfying dish.

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 bibimbap made with a sauce made directly at Jeju Oktop, which is salty and savory with a deep flavor.

Delicious eggs with pollack roe!! It's a delicacy when mixed with rice!

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