Suksungdo Aewol

About the attraction

Jeju black pork carries firmer fat and a coarser grain than ordinary pork, and slicing it thin throws all of that away. Here the meat is cross-aged and cut to the thickness of two fingers, then grilled at the table by staff — crust set first, the inside brought up slowly. The meal closes with rice fried through with salted cutlassfish gut.