Pyeongdae Alhi 평대앓이

One chef cooks and serves everything here, so only guests with a reservation are seated, in a small room in the quiet village of Pyeongdae-ri. The set is built around a sous-vide Jeju black pork tenderloin steak, tender with no porky smell, and even the vegetables beside it are seasoned with care. Ttaksaeu, a local Jeju shrimp, turns up across several plates: the bowl of house-aged soy-marinated ttaksaeu seems to hold more shrimp than rice, and the ttaksaeu oil pasta never feels heavy. Antique pieces fill the room, which feels nothing like a tourist restaurant, and Bijarim forest is not far.