Ireonnaren 이런날엔

Ireonnaren is an ocean-view restaurant on the second floor of Building A, 60 Handongbuk 1-gil in Gujwa-eup, Jeju City. The menu includes whole stone-octopus oil pasta, Jeju rib tonkatsu, mandarin pizza, shrimp toast, steak, and salad pasta. Windows face the sea and sky along the Handong coast. The oil pasta places an entire Jeju stone octopus across the noodles. The octopus is tender rather than rubbery and carries little pronounced fishy odor. Its arms and thicker body sections provide different levels of resistance. The oil sauce has light chile heat and seafood savoriness, preventing the dish from tasting only of fat. Although the pasta is not a soup, its seasoning has been compared to the seafood and pepper depth of white jjamppong. Jeju rib tonkatsu coats a very thick pork cut in crumbs and fries it until the exterior is crisp while the center remains moist. The pork has no strong off-odor, leaving its thickness and juice apparent. Salad dressed with hallabong citrus sauce adds acidity and cold vegetables against the frying oil. Some plates use the dressed vegetables in place of a separate tonkatsu sauce, so the salad actively seasons and moistens the meat. The octopus pasta and rib cutlet are both unusually large plates. Two diners ordering both have found an amount closer to three ordinary portions. Menbosha encloses shrimp between bread and fries it, adding a crisp wheat shell around springy seafood. Jeju mandarin pizza places local citrus sweetness and acidity over Italian-style dough and cheese. Steak brings another thick meat preparation, while salad pasta turns noodles toward fresh vegetables and a cooler dressing. These foods divide the menu into oil-coated seafood noodles, breaded pork, baked pizza, fried shrimp toast, grilled beef, and dressed salad noodles. The gentle large dog inside remains part of the room without changing the food service. The strongest contrast at the table comes from pairing the peppery octopus pasta with the crisp pork and citrus salad: one coats noodles in oil and seafood seasoning, while the other uses dry crumbs, thick meat, and a bright vegetable dressing.