Jeonju House 전주하우스

Jeonju House is a Korean restaurant on the first floor of 36 Oncheon-ro 101beon-gil in Bongmyeong-dong, Yuseong-gu, Daejeon. Its two anchors are fresh Korean pork belly cooked on a broad pot-lid griddle and pork-rib kimchi stew made with domestically produced aged kimchi. The pork belly cooks across the round, sloped metal surface. Rendered fat spreads downward while the slices develop browned exteriors and retain moisture inside. Diners turn the alternating fat and lean layers themselves and pair the pork with kimchi prepared by the restaurant. The rib kimchi stew combines deeply fermented cabbage with bone-in pork ribs. Continued simmering releases meat flavor from the ribs and acidity from the old kimchi into the broth, while the meat softens enough to separate from the bone. The liquid changes as it reduces, moving from a lighter first boil to a more concentrated broth that coats rice differently later in the meal. A cauldron-style pork-rib kimchi hot pot presents the same combination in a larger vessel for sharing. The oversized rolled omelet builds thick, soft layers of egg, creating a mild interval between spoonfuls of spicy kimchi broth. Doenjang jjigae adds an earthy fermented-soybean soup, and fried rice can carry flavors left after the pot-lid pork. House-prepared kimchi and other Korean side dishes complete the table. The menu has a clear structure rather than a long collection of unrelated dishes: the group first chooses between grilling pork and simmering ribs with kimchi, then adds egg, soup, or rice around that center. The dining hall has many seats and comparatively wide gaps between tables, leaving room for a large hot pot or pot-lid griddle in the middle. High chairs can fit into that layout, while groups can place shared dishes within reach across the table. The food ranges from crisp-edged pork and rendered fat to softened aged cabbage, bone-in meat, hot broth, mild egg, and rice within a focused Korean meal. The large rolled omelet remains a separate mild dish beside the reducing stew.