Poongro Black Jeju Bonjeom 풍로 블랙 제주본점

From the counter seats, a griller cooks aged Jeju black pork in front of you one cut at a time, from gabrisal through ogyeopsal, five-layer belly with the skin on, each matched with its own sauce, pickle or a touch of truffle oil. A bowl of bibim guksu or cold naengmyeon comes midway, and the course closes with pot-cooked rice, stew and dessert. Seats go through Catchtable reservations.