Jejuogtab

The most delicious meat made from ribs is the part attached to the bone.

A shoulder cut made of rib meat and neck meat, featuring a burst of flavor and juiciness, with a deliciously rich taste.

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

Delicious Jeju black pork belly with 336 hours of wet aging and dry aging alternated.

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

Premium aged special cuts that can only be enjoyed at Jeju Ok-tap, including Gabrisal, Hangjeongsal, and Galmaegisal.

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) directly sourced from Jeju, featuring a refreshing broth and generous ingredients.

A delicious black pork kimchi stew made by simmering well-fermented kimchi and black pork, resulting in a rich and savory flavor.

Bibimbap made with crab sauce that is directly prepared at Jeju Oktop, offering a salty and deep flavor.

A refreshing and deep-flavored dish, featuring cold buckwheat noodles with a specially developed sauce.

A meat restaurant that serves bibim naengmyeon tastier than a naengmyeon specialty shop

A nureungji soup that allows you to finish your meal neatly after eating meat.

Delicious eggs with cod roe!! It's excellent when mixed with rice!

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