Korean in Jeju City: Bangmoru & More - 33 Local Picks | Page 2

The abalone stone-pot rice comes with a generous spread of sides: stir-fried anchovies, nabak water kimchi, zucchini pa…

Duruchigi, a pan of stir-fried pork, splits into two versions by sauce. The onion version (yangdon) uses gochujang chil…

Gakjaegi is Jeju dialect for horse mackerel, and gakjaegiguk simmers big bone-in chunks of it with napa cabbage in a do…

This is the Jocheon seaside branch of Miyeongine, the Moseulpo mackerel sashimi spot, and it serves the same sashimi wi…

The black pork platter puts ogyeopsal (five-layer belly with skin) and hangjeongsal (pork jowl) on the same grill, and…

Abalone sotbap is cooked with the innards, and even the rice grains taste nutty, while the abalone porridge has a stron…

The owners move from table to table grilling Iberico and Jeju black pork cut by cut, explaining each part as it cooks.…

The pork-bone haejangguk comes with plenty of bones in the pot, and the meat is chewy yet tender with no gamey smell. T…

Shoes come off at the door of this restored Jeju house in Pyeongdae-ri, seating is on the floor, and with only a few ta…