Childonga Jungmun 칠돈가 중문점

The meljeot dish gets set straight into the coals to warm, said to be the old Jeju way. The black pork is fresh, never aged, and anyone used to aged pork will find the chew different. Staff tilt the grill rack so the fat runs off and start with the neck. Galchi-sok-jeot, fermented cutlassfish innards, sits beside the warm meljeot, and the stir-fried bracken comes in a hot earthenware bowl that keeps it from cooling.