Jeju Oktap Pyeongtaek Sosabeol Branch

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

The shoulder rack made of ribs and neck meat has a rich and savory taste when grilled.

A cut of pork belly attached to the ribs, known for its optimal marbling and excellent chewy texture

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

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

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.

Crab bibimbap made with a sauce made from crab directly seasoned at Jeju Oktop, which is savory and has a deep flavor.

A clean finishing menu made with directly pressed nurungji after eating meat, nurungji-tang

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

Delicious bibim naengmyeon made with buckwheat noodles and special sauce!

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

A sip of tangy sweetness, with the pulp of kumquat chewed in Kumquat Ade