Dol Dam Black Pork Jeju Airport: A Perfect Jeju Black Pork Restaurant for Family Gatherings
This Chuseok (Korean Thanksgiving), my family and I took a trip to Jeju Island.
When you come to Jeju, the thought of eating black pork naturally comes to mind. However, finding a restaurant near the airport where you can truly enjoy it isn't easy. During this trip, I solved that problem by visiting Dol Dam Black Pork Jeju Airport, a great place for families.
Dol Dam Black Pork Jeju Airport is conveniently located just a 10-minute drive from Jeju Airport. It's a great place for a final meal before heading to the airport after your trip, or for your first meal upon arrival. I visited right after arriving, and starting the trip with a hearty meal made the day even more enjoyable.
As soon as you step inside, you'll notice the open and airy layout. The spacious seating arrangement between tables allows you to dine without being conscious of other guests. The ventilation system is also excellent, so you don't feel the strong smoke or smell often associated with barbecue restaurants. Each table is equipped with a grill and ventilation hood, making it a pleasant environment to enjoy the meat.
Against one wall, there's a large aging refrigerator, displaying various cuts of black pork neatly arranged. Seeing the aging meat behind the glass instilled confidence in its hygiene and cleanliness. Aging is a crucial process that determines the taste of black pork, so being able to see it directly was reassuring.
Near the entrance of this Jeju black pork restaurant, there's a separate charcoal pre-cooking room. The meat is pre-cooked over charcoal, giving it a subtle smoky flavor and enhancing its overall taste. Peeking inside, you can see the meat grilling to a golden-brown perfection, which only heightens the anticipation.
The self-service bar offers a variety of side dishes, neatly prepared, so you can enjoy as much as you like. It adds to the fun of serving yourself and creating your own flavor combinations.
Soon after ordering, a variety of side dishes were served, all perfectly complementing the pork. Each one was flavorful, making the table feel abundant.
The white kimchi had a refreshing and clean broth. Its subtle tanginess cleansed the palate when eaten with the meat.
The green onion salad had a spicy and tangy seasoning, combined with the crispness of the green onions, making it addictively delicious. It was especially balanced when eaten with the fatty pork.
The pickled perilla leaves had a delicate soy sauce flavor and a chewy texture. Wrapping the meat in them released a smoky flavor and a subtle sweetness in the mouth.
The young radish kimchi had a fresh aroma and a refreshing tartness. Just a small bite helped to cut through the richness of the meat.
The fresh vegetables for wrapping included lettuce, perilla leaves, and cabbage. Taking a mouthful of the restaurant's pork with these vegetables created a burst of freshness and savory flavor.
Shortly after, the black pork arrived on a large plate, pre-cooked to remove excess oil and retain a subtle smoky aroma. With various cuts available, including pork neck, pork belly, special cuts like pork skirt meat, and pork shoulder blade, you can enjoy a variety of flavors at once.
As the meat sizzled on the grill, the aroma quickly transformed the atmosphere of the table.
What I liked most was that the staff grilled the meat for us. They carefully checked the cooking state of the meat, adjusted its position, and cut it at the perfect moment, so all I had to do was enjoy it. Taking a bite of the perfectly cooked meat, with its crispy exterior and juicy interior, allowed me to experience the true charm of Jeju black pork.
The pork neck was chewy and savory, while the pork belly was rich and flavorful without being greasy. Pairing it with green onion salad added a spicy and tangy taste that created harmony, and eating it with water dropwort added a refreshing touch to cleanse the palate. Adding a glass of Hallasan Soju made the start of the trip feel special.
A shot of 'somaek' (soju and beer) with a piece of meat enhanced the flavor with a refreshing crispness.
The smooth texture made it a fantastic combination with the meat.
The grilled shishito peppers had a sweet flavor that grew with each bite, making them an essential side dish that doubled the joy of eating meat.
The black pork itself had such a deep flavor that it was perfect with just a touch of wasabi.
The juices really burst in my mouth.
Thanks to its crisp texture, the white kimchi was the perfect complement to the meat,
playing a reliable supporting role in balancing out any greasiness.
The various side dishes added to the fun of eating with their crisp textures,
offering a refreshing appeal that contrasted with the heavy meat.
The whelk roe jeotgal (fermented seafood) was a delicacy with a salty and oceanic flavor.
Paired with pork belly, it created a special harmony that blended the flavors of the sea and land.
The family all raved about the abalone roe rice, which had a deep offal flavor infused into the rice, combined with the popping texture of the flying fish roe.
The radish noodles were the perfect ending, with their cool broth and crunchy radish kimchi.
The tangy and refreshing flavor cleansed the palate.
I highly recommend Dol Dam Black Pork Jeju Airport for family gatherings during Chuseok. I was satisfied with everything from the quality of the meat to the aging and pre-cooking system, the variety of side dishes, and the attentive service from the staff. I believe that it is not just a barbecue restaurant, but a place where you can truly experience Jeju black pork.
No comments yet.
