Doyajinga Sadang Branch

Thickly sliced pork neck and pork belly from Jeju-raised pigs, grilled over charcoal. It is characterized by its rich juices and chewy texture. Dipping it in meljeot (fermented anchovy sauce) allows you to experience the true taste of Jeju's premium pork.

Pork belly from Jeju pork with the rind attached. The chewiness of the rind, the richness of the fat, and the tenderness of the meat harmonize perfectly. You can enjoy the savory juices and chewy texture.

Lean meat from the neck of Jeju pork. The balanced ratio of fat and lean meat offers a tender yet chewy texture. Its savory and mild flavor is excellent, with a rich meaty aroma.

A special cut from the pig's neck, also known as cheon-gyeopsal. It features thin layers of fat, giving it a uniquely chewy and crisp texture. It is rich and flavorful.

A cut from the back of the pig's neck, characterized by its chewy texture, as the name suggests. The balanced ratio of fat and lean meat provides a satisfying chew, and its savory umami is outstanding. It's a rare specialty cut.

A dish of seasoned and grilled pork rind. Its chewy and bouncy texture is appealing, and it is known to be rich in collagen. The spicy-sweet seasoning combined with a smoky flavor makes it a delicacy.

A representative Korean stew made with well-fermented kimchi, pork, and tofu. It has a spicy and refreshing taste and is best enjoyed with warm rice.

A traditional Korean stew made with savory doenjang (soybean paste), tofu, vegetables, and seafood or meat. It has a deep and savory flavor, and its salty and mild taste makes it perfect for mixing with rice.

A cold noodle dish served with buckwheat noodles in a refreshing broth with ice crystals. Its sour, sweet, and cool taste is characteristic, and it's a great palate cleanser after eating meat.

A cold noodle dish where buckwheat noodles are mixed with a spicy and sweet bibim sauce. Its sour yet intensely spicy flavor stimulates the appetite, and you can add vinegar or mustard to your preference.

A refreshing noodle dish mixed with plenty of crunchy yeolmu kimchi. The sweet and sour seasoning combined with the cool taste of yeolmu revitalizes the appetite on hot days.

A Korean-style steamed egg dish made by pouring egg mixture into a ttukbaegi (earthenware pot) and steaming it gently. It has a fluffy and soft texture, and its savory and salty taste complements spicy dishes well.

Jeju's representative soju, made with underground bedrock water from Hallasan, offering a clean and smooth taste. Its alcohol content is around 17-21%, and it pairs well with meat dishes.

A representative distilled alcoholic beverage of Korea. It has a clear and clean taste, with an alcohol content typically between 16-25%. It pairs well with various Korean dishes.

An alcoholic beverage made from fermented barley. Its cool and refreshing taste helps to cut through the richness of grilled meats. It's great for a light enjoyment with various Korean dishes.

A traditional Korean rice wine (makgeolli) made from fermented rice. It has a smooth, sweet, and slightly sour taste, with a low alcohol content of about 6-8%. It pairs well with oily foods like meat or jeon (pancakes).

A premium soju made from distilled soju nguyên chất aged for over 10 years in oak barrels. It features a smooth, deep flavor and a subtle aroma, with an alcohol content of 25%. Ideal for special occasions or entertaining esteemed guests.