Keundonga Seojjok Daepyo Main BranchJeju Pork Belly and Neck Meat, Grilled for You Near Hyeongjeseom Island

The old TV-famous Jeju pork house style, one step up

It feels like a slightly upgraded version of the Jeju pork houses that became famous through the TV show 2 Days & 1 Night years ago. Thick-cut meat comes out on a board, and the staff grill it for you.

Belly or neck, white pork or black pork

The meat is ogyeopsal or moksal. The price depends on whether you choose Jeju white pork or black pork, and black pork seemed to cost about 5,000 won more. Per 260 g it is 29,000 won for white pork and 34,000 won for black pork (as of Oct 2026).

What it looks like — the meat on the wooden board

Thick-cut meat lies neatly on a wooden board. On the left, slabs of belly with a wide band of white fat are stood on their sides, and on the right two pieces of neck meat show white marbling through the red. Behind the board is a round stainless-steel grill plate with three spring-onion stalks lined up on it, and red embers glow through the slits. A receipt lies at the right edge of the board.

The table and the sauces — meoljeot, gochujang sauce, salt

You can dip the meat in meoljeot, a gochujang-style sauce, salt and more. Something like canola-flower greens also comes out, and eaten with the meat it smells fragrant and cuts the richness, so the pork keeps disappearing.

From above, the table looks like this. A cup-shaped stainless sauce dish stands on each side of the grill plate in the middle, a dark reddish sauce on the left and a brown one on the right. Along the top is a row of small stainless bowls — garlic, a bowl of fine grains, a bowl of a purplish liquid and dark leafy greens that look pickled — and in the middle a black clay pot of milky-white broth.

The staff grill the meat for you

The staff trim the meat neatly with scissors, as if separating regular cuts from special cuts, and then grill it themselves. You hand over the grilling and just sit and eat.

The location looks awkward, but it is full at dinner

The location really does look awkward, yet the place is full of customers at dinner time.

Menu words

• Ogyeopsal is skin-on pork belly, where the skin, fat and meat show up as several layers
• Moksal is the neck cut of pork, red meat with white marbling mixed in
• Heukdwaeji is Jeju's native black pig, and baekdwaeji means ordinary white pork. You choose one of the two when you order
• Meoljeot is Jeju-style salted anchovy, used as a dip for the meat
• To order, say "Ogyeopsal juseyo" (오겹살 주세요)

For foreign visitors

• There are several sauces. Meoljeot is a salty fermented sauce and the gochujang-style sauce can be spicy, so if heat is a worry, dip the meat in salt. The pork itself is not spicy

Who it suits

• ✅ You want Jeju black or white pork grilled for you by the staff
• ✅ You like alternating meoljeot, gochujang sauce and salt
• ✅ You need a lunch or dinner stop between Moseulpo, Songaksan and Sanbangsan
• ⚠️ I have not found the regular closing day, so a phone call before you go is the safe move

Before you go

• Location — 296 Hyeongje-haean-ro, Daejeong-eup, Seogwipo, Jeju, near Hyeongjeseom Island, a little way from Moseulpo Harbour.
• Hours — daily 12:00–22:00, break 15:00–17:00 (as of Oct 2026).
• Parking — a car park in front of the restaurant (as of Oct 2026).
• Nearby — Sanbangsan comes up on your left as Hyeongjeseom comes into view; the way is in Moseulpo Harbour to Sanbangsan.
• Another meal — if you would rather have grilled fish right in front of Moseulpo Harbour, Jeju Halmang Bapsang Moseulpo is in the same area.