Jeju Oktap Busan Gijang 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 made even more delicious by alternating between 336 hours of wet aging and dry aging

A cut of pork with evenly distributed fat and good marbling, overflowing with juicy and meaty flavor

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

You can enjoy a sweet, nutty, and chewy taste as the special sauce permeates through the dense knife cuts.

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

Black pork meat 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.

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

Bibim Naengmyeon is a delicious cold noodle dish made with buckwheat noodles and special sauce. It is a great dish to enjoy with meat!

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

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

A sip of sweet and sour kumquat ade with chewy fruit pulp