Jejudot 제주돗

A wide lawn opens in front of this single-story building among the fields of Josu-ri, and many families put their name on the waiting list, then kick a ball around the yard with the kids until a table opens. Jeju black and white pork, neck and skin-on belly, is cut about 3 cm thick and cooked over coal briquettes. A dab of wasabi lightens the fatty finish of the belly, and white kimchi and aged kimchi go on the grill too. The kimchi stew has a slightly sour edge.