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Korean-style serving of Jeju black pork

흑돼지 · Jeju black pork

Jeju black pork

흑돼지

What exactly is it?

Black pork names the pig type rather than a cooking technique. Jeju restaurants commonly grill thick skin-on belly and neck cuts. Cut, aging and thickness still affect flavor and price within black-pork menus.

Main ingredients

Black-pig pork cuts such as belly or neck, salt, fermented anchovy dip and leafy vegetables

Ordering and serving

Geun-gogi may be a bundled weight of thick-cut pork; read the grams. Check the origin label for Jeju provenance. Meljeot is a fermented-fish dip, so choose another condiment if needed.

Origins and changes

It is associated with Jeju’s pig-raising and food culture. Today’s visitor-facing dish is often a specialist restaurant grill offering different cuts, with preparation varying through aging and pre-grilling methods.

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Jeju black pork

흑돼지

Main ingredients
Black-pig pork cuts such as belly or neck, salt, fermented anchovy dip and leafy vegetables
Flavor and character
Black pork names the pig type rather than a cooking technique. Jeju restaurants commonly grill thick skin-on belly and neck cuts. Cut, aging and thickness still affect flavor and price within black-pork menus.
How to eat it
Geun-gogi may be a bundled weight of thick-cut pork; read the grams. Check the origin label for Jeju provenance. Meljeot is a fermented-fish dip, so choose another condiment if needed.
Read about this dish →

Samgyeopsal

삼겹살

Main ingredients
Pork belly, salt or ssamjang, lettuce or perilla leaves, garlic and other accompaniments
Flavor and character
Layered pork belly is grilled on a plate or over charcoal. Meat and rendered fat lead the flavor rather than a soy marinade. Cooked pieces can be dipped in salt or ssamjang, or wrapped in leafy vegetables; thickness affects cooking time.
How to eat it
Check any minimum order, such as two portions. A portion usually specifies meat weight; rice and stew may cost extra. Some restaurants expect diners to grill, while others provide that service.
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