Gimdoni Bonjeom 김돈이 본점

Jeju black pork goes onto charcoal briquette drum tables, and a staff member assigned to each table handles all the grilling. The moksal (pork neck) is cut 3 to 4 cm thick and is juiciest just as the pink disappears, while ogyeopsal (skin-on belly) wrapped in seasoned scallions tastes less fatty. Simmered meljeot, a salty anchovy sauce, comes hot for dipping.