한라똥돼지마을

A menu item where Jeju-grown ogyeopsal (pork belly with skin) is grilled with whole kimchi. This cut of pork with the skin on is characterized by its chewy texture and savory flavor.

A dish where Jeju-grown samgyeopsal and kimchi are grilled together on a hot plate. The kimchi grilled in the pork fat enhances the flavor of the meat.

A menu item where pork jowl, a special cut of pork, is grilled with kimchi. The densely packed fat between the lean meat provides a crisp and chewy texture.

A hot pot dish made with kimchi, pork, tofu, and vegetables, simmered to a spicy and hearty flavor. It is great for sharing and features a deep broth.

A representative Korean stew made by simmering well-fermented kimchi with pork. Its spicy and sharp broth pairs well with rice.

A savory stew made by dissolving doenjang (soybean paste), a traditional Korean fermented paste, with tofu and vegetables. It has a mild and clean taste.

A meal menu where leftover ingredients from grilling meat, along with kimchi and seaweed flakes, are stir-fried with rice on a hot plate.

Mozzarella cheese that can be added to fried rice, etc. It adds a nutty and creamy flavor to the food.

A noodle dish served with chewy buckwheat noodles in a cold broth or with a spicy sauce. It is popular as a palate cleanser after eating meat.

A representative Korean soju brand. It is a distilled spirit with a clear and clean taste that pairs well with meat dishes like samgyeopsal.

A popular Korean beer brand. It is a lager beer with strong refreshment and a crisp finish.

A clear liquor (cheongju) made by fermenting rice at low temperatures. It is characterized by its clean and smooth taste.

A sweet and fragrant fruit wine made with plum concentrate. It has a relatively low alcohol content, making it easy to enjoy.

A fruit wine made with bokbunja (black raspberries). It has a deep red color and a sweet, rich flavor.