Jeju Oktap Jeonju Hyeoksindosi Branch

The most delicious meat consists of fresh rib meat attached to the bones.

Made from rib meat and neck meat, the shoulder part has a rich and savory taste when grilled.

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

Delicious Jeju black pork belly with 336 hours of cross-aging through wet and dry aging.

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

Premium cuts such as Galmaegi-sal, Hangjeong-sal, and Gabrisal that have undergone the Jeju rooftop aging method.

You can enjoy the sweet, savory, and chewy taste as the special sauce seeps through the finely scored cuts.

A soybean paste stew with dakkangsu (sweet shrimp) sourced from Jeju, featuring a refreshing broth and plenty of ingredients.

A delicious black pork kimchi stew made by simmering black pork and domestically produced kimchi, resulting in an irresistible umami flavor.

Crab bibimbap made with a crab sauce prepared with seasonings directly from Jeju Oktop, offering a savory and deep flavor.

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

Delicious cold mixed noodles made with buckwheat noodles and a special sauce, best enjoyed wrapped with meat!

A clean finishing dish after meat, made with directly pressed nureungji cooked in soup.

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

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