Jeju Meat Jip 제주고깃집

Only fresh Jeju pork, never frozen, goes on the charcoal. The ogyeopsal (five-layer pork belly) shows clean bands of fat and lean, and as it cooks the rendered fat gives the surface a toasty aroma. Dwitgogi, an off-cut rarely served outside Jeju-style grills, has a distinct chew and a nutty, fatty taste. Both get dipped in meljeot, the salty fermented anchovy sauce. The shop is on Anam-ro in Dongdaemun-gu, an easy walk from Sinseol-dong Station.