Jeju Grill Chamsut Heukdwaeji BBQ 제주그릴 참숯 흑돼지BBQ

Pork neck (moksal) disappears from the menu in summer, when the owner considers it past its best. The rest of the year it goes over hardwood charcoal alongside hangjeongsal, the rich pork jowl, with the owner explaining each cut while grilling. House-made pickles and Jeolla-style kimchi sit beside the meat, and wraps get meljeot or salted hairtail innards. A guesthouse occupies the second floor, and a tangerine orchard lies out front.