Solji Sikdang 솔지식당

The pork itself is fairly ordinary; what brings people here is mel-jorim. Every table gets a big earthenware pot of it, whole anchovies braised thick, and the pork you grill yourself gets dunked straight in. Mash in the tofu from the side dishes or add sliced chili, and it works stirred into rice too. The restaurant uses white pork rather than Jeju black pork, and ogyeopsal (five-layer belly), moksal (neck) and gabrisal are all the same price.