Dongnae Jeong

Gabbri-sal is a special cut from the pork, with only a small amount available per pig, located between the neck and loin. It has a balanced ratio of fat and lean meat, resulting in a chewy yet tender texture. It is usually grilled on a pan and enjoyed with ssam vegetables.

Moksal is lean meat from the pork neck. Dongnae Moksal, in particular, is cooked with the skin on, allowing you to enjoy the chewy and savory texture of the skin. It has less fat and a rich meaty flavor, making it ideal for those who prefer a clean taste. It pairs well with ssam vegetables like lettuce and perilla leaves.

Samgyeopsal is pork belly, with layers of fat and lean meat creating a rich and tender flavor. 1+ grade premium whole pork belly uses meat of even higher quality. Grill until golden brown and enjoy as a wrap with kimchi and garlic, or dip in salt.

Galmaegisal is a special cut from the pork diaphragm, known for its chewy texture and rich juices. It is cooked with the fascia intact, creating a deeper flavor. You can enjoy the chewy texture and rich meaty aroma of the meat, grilled on a pan and dipped in sauce or enjoyed as a wrap.

Milmyeon is a representative local dish of the Busan region, made with noodles primarily from flour and served with a refreshing broth. Jeju Sanbang Mul Milmyeon is characterized by its uniquely cool and savory Jeju broth. It is typically enjoyed refreshingly in the summer and tastes even better with galbi or meat.

Bibim Milmyeon is a dish where spicy and sweet bibim sauce is mixed with milmyeon noodles. Jeju Sanbang Bibim Milmyeon offers a uniquely addictive spicy and sweet flavor with Jeju's special sauce blended with the noodles. Recommended for those who enjoy spicy food, just mix and eat.

Sundubu Jjigae is a spicy stew made with soft tofu as the main ingredient, along with seafood and vegetables. Seafood Sundubu Jjigae is characterized by its refreshing and spicy broth, with the soft tofu and seafood blending well. It's best enjoyed with warm rice.

Cheonggukjang is a type of doenjang made from fermented soybeans, characterized by its savory and deep flavor. Country Style Cheonggukjang boasts an even deeper and richer flavor made in the traditional way. It has a distinct strong aroma but is healthy and satisfying with rice.

Fresh Cheongyang chili peppers added to enhance spiciness. Adds a sharp, spicy flavor to the dish.

Fresh mushrooms that can be grilled with meat or added to jjigae. Grilling them with meat enhances the flavor.

Soft steamed egg is savory and mild. Served hot, it helps neutralize spiciness when eaten with spicy food.

Warm, freshly cooked white rice. Great for a hearty meal with jjigae or meat.

A side dish made with Jeongseon deodeok (rapeseed), seasoned spicy and sour. The crunchy texture and fragrant taste of deodeok stimulate the appetite and pair well with meat.