Dol Dam House: A Must-Visit Pork Restaurant Near Seogwipo Olle Market, Jeju
Seogwipo Olle Market Restaurant Recommendation: A Perfect Spot for Meat Lovers in Seogwipo, Jeju
Last weekend, while strolling around Olle Market with my family, we decided to visit Dol Dam House, a restaurant I highly recommend, to enjoy some delicious Jeju black pork belly (Ogyeopsal).
While Ogyeopsal might seem like a common dish, the combination of fresh Jeju pork, aged kimchi, and cooking it on a cast iron lid makes all the difference.
That's probably why, every time I come to Seogwipo, I always crave this place.
Dol Dam House Olle Market Main Branch
Location: 2nd floor, #1, 29-5, Taepyeong-ro 371beon-gil, Seogwipo-si, Jeju-do
Hours: Daily 4 PM - 12 AM
Last Order: 11:30 PM
1. Excellent Accessibility in the Heart of Seogwipo
Dol Dam House is located within walking distance of both Lee Jung Seop Street and Seogwipo Olle Market. We enjoyed a leisurely stroll through the market before heading over.
2. Authentic Restaurant Vibes
From the moment you approach the entrance, you can sense the restaurant's authentic charm. Although it's located in an alley, the lighting ensures a safe and inviting path.
3. Cozy Atmosphere with Jeju Island Charm
The atmosphere is a complete contrast to the bustling market. It truly feels like a hidden gem.
4. Located on the 2nd Floor
It's also across from Shinshin Hotel, so if you're staying there, be sure to check out Dol Dam House. The restaurant is on the second floor.
As soon as you see the menu, you'll realize that they specialize in Ogyeopsal.
We ordered the 'Dol Dam Set for 2'.
Soon after, a mouthwatering spread was set before us.
The side dishes, including aged kimchi, bean sprouts, and lettuce, are all neatly presented and complement the pork perfectly.
Just looking at the fresh vegetables made my mouth water.
The aged kimchi was a highlight. It wasn't too sour or sweet, perfectly enhancing the savory flavor of the Ogyeopsal.
The bean sprouts were crisp and lightly seasoned, creating a clean and harmonious balance with the pork.
The lettuce was vibrant green, indicating its freshness, and added a refreshing touch when wrapped around the meat.
Adding the pork to the mix created the perfect combination, and we were soon focused on the sizzling Ogyeopsal cooking on the cast iron lid.
If you need more side dishes, you can help yourself at the self-service bar.
The covered containers kept everything clean and organized.
We ordered soju before the meat was ready. You can't have Ogyeopsal without soju, right?
After the first shot, even the wait for the meat became exciting.
The wide surface of the cast iron lid allowed the pork to cook quickly, while the grease naturally flowed downwards, infusing the kimchi and bean sprouts with flavor. The sound and aroma were incredibly tempting.
Grilling the aged kimchi on the lid made it slightly sweet and caramelized, creating a perfect pairing with the pork.
Just the aroma and sound were enough to make me feel satisfied.
Watching the thick Ogyeopsal cook to juicy perfection made me impatient to take a bite.
The combination of pork and aged kimchi is simply amazing.
The savory pork fat, the tangy kimchi, and the chewy Ogyeopsal create a symphony of flavors that melt in your mouth. No wonder Dol Dam House is so famous for its Ogyeopsal.
The outside is golden brown and crispy, while the inside is tender and juicy. The fat isn't overpowering, just adding a rich, savory flavor that explodes in your mouth.
Whether you dip it in ssamjang (Korean dipping sauce) or eat it any other way, the fundamental flavors are so well-balanced that you can't go wrong.
I tried a three-part combination of aged kimchi, ssamjang, and rice, and it was simply divine.
The savory, spicy, and mild flavors burst in my mouth all at once.
Once you've had your fill of pork, it's time to cleanse your palate with some doenjang jjigae (soybean paste stew).
The savory and spicy flavors refresh your mouth, preparing you for more deliciousness!
The rich, savory flavor of the stew made me crave more pork.
We also ordered the cast iron lid ramen.
Cooking it on the same surface where the pork fat had rendered made the broth even richer and deeper.
5. Overall
There's no comparison between this ramen and regular ramen!
Be sure to add the ramen towards the end of your meal.
It significantly enhances the satisfaction of your dining experience and will show you why this place is so famous.
This was another visit, and it reinforced my belief that Dol Dam House is a must-visit.
If you're ever in Seogwipo, be sure to include it in your itinerary. You won't regret it.
Source :https://blog.naver.com/rlawotjd0304/224083879518
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