Chunmihyang Sikdang 춘미향식당

Chunmihyang Sikdang serves Jeju pork, grilled fish, seafood soups, and braised fish below Sanbangsan in Andeok-myeon, Seogwipo. Pork choices include gabrisal and moksal for tabletop grilling. Gabrisal is a small collar cut between the neck and loin, with fine seams of fat crossing the lean meat. Moksal has a broader, firmer grain and is cooked in thicker pieces. A piece of grilled pork can be placed in lettuce with rice mixed into mel doenjang. This Jeju anchovy soybean paste combines fermented bean salinity with a distinct fish savoriness, linking the fatty meat, plain rice, and raw leaf in one wrap. Duruchigi cooks pork and vegetables directly in seasoning, so the sauce penetrates the meat rather than remaining separate as it does with the grill. Black-pork kimchi stew simmers generous pork, tofu, and mature kimchi. The softened cabbage releases acidity into the broth, while tofu keeps a mild, tender interior among the meat and chili. The meat set places fresh pork for the grill and a whole portion of grilled fish on the same table. The fish may be croaker or okdom, Jeju red tilefish, and is eaten by lifting white flesh from the bones. Lettuce, salted seafood, and vegetable banchan support both grill items without being cooked into them. Bomal miyeokguk simmers small Jeju sea snails with seaweed, producing a warm marine broth with soft greens and chewy pieces of shellfish. Momguk uses gulfweed and pork broth, giving it a darker, thicker body than the sea-snail seaweed soup. Ddaksaewoo jang marinates Jeju spot prawns in soy seasoning and is eaten chilled, providing a raw, firm seafood texture beside the hot pork and soups. Galchi jorim simmers pieces of hairtail and radish in a red sauce with noticeable sweetness. The radish absorbs the liquid and becomes soft enough to cut with a spoon, while the fish separates into moist flakes. Fish kimchi jjim cooks a whole fish with fermented cabbage until the leaf softens around the flesh and its acidity enters the sauce. Outdoor pyeongsang platforms complement the standard indoor tables. Their broad wooden surfaces hold the grill, fish plates, soup bowls, wraps, and banchan in the spread associated with a multi-dish Jeju meal.