Surprising Half-Price Find: A Delicious Breakfast Near Jeju Airport

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During 

a recent trip to Jeju Island, unexpected changes to my schedule led me to find a place to eat outside. After looking around, a Korean BBQ restaurant caught my eye. It's conveniently located just a few minutes by car from Jeju Airport, making it easily accessible.

The restaurant is called Geunbon Black Pork Jeju Airport Branch, located at 4, Jeongjon 13-gil, Jeju-si, Jeju-do. They are open daily from 11:30 AM to 11:30 PM (last order at 11:00 PM). The menu includes Borijip Thick Black Pork (600g) for ₩38,000, Black Pork Kimchi Stew for ₩8,000, Zucchini Soybean Paste Stew for ₩8,000, and Spicy Radish Noodles for ₩8,000.

I had never heard of Geunbon Black Pork before, even though it came up as a breakfast spot near Jeju Airport. The bright interior made me want to go inside. Despite it being dinner time, there was no wait, and the restaurant didn't feel too crowded, which was great.

There was plenty of parking space near the entrance, so I didn't waste any time finding a spot. It's spacious enough for tourists with rental cars or large groups, which might be why it's known as a good breakfast place near Jeju Airport.

A large banner outside advertised a half-price discount on all meat. I was skeptical that premium Jeju black pork could be so affordable, but it turned out to be true.

The interior lighting was soft and perfect for dining. I could tell they put a lot of thought into the space, setting it apart from other breakfast spots near Jeju Airport.

In one corner, there were neatly arranged baby chairs. I saw quite a few families with children, and the wide aisles made it easy to move around with a stroller.

The self-service bar was along one wall, with all the lettuce and side dishes neatly organized and easy to see.

The menu was simple and focused on a few main dishes, making it easy to order. We ordered the Borijip Black Pork (600g) with Kimchi Stew and Spicy Radish Noodles. Since it's known as a great breakfast spot near Jeju Airport, I had high expectations for the meal.

The basic side dishes were neatly arranged, and they had all the essential sauces like soybean paste, salt, wasabi, and fresh garlic. The table became quite full even before the grill arrived, with a great selection of items to enjoy with the meat.

Shredded scallions and pickled myungyi leaves were provided as basic side dishes, along with corn salad and white kimchi. The variety was impressive, so I didn't have to rely on just one seasoning.

The white kimchi, in particular, had a mild color and less sweetness, which paired well with the meat. The vinegar flavor wasn't too strong, leaving my mouth feeling clean.

After hearing that the pork was parboiled with barley straw, I was curious to see how it would turn out. I was also intrigued that they didn't use regular charcoal or a gas grill.

I could see the staff parboiling the meat at regular intervals near the window. Even though there were many customers, they grilled the meat consistently, which gave me confidence.

They explained that the barley straw parboiling method preserves the texture of the meat, and I could definitely taste the difference. The meat was moist and chewy.

The meat that arrived at our table had a subtle smoky flavor and an even color. The savory aroma was noticeable even before putting it on the grill.

The meat was evenly sliced and well-parboiled, so it didn't take long to cook. I could see both sides cooking evenly on the grill.

While grilling, I cut the white kimchi into small pieces and placed it next to the meat. It tasted much cleaner than eating the meat alone, and it looked more organized, so I recommend grilling them together.

Once the meat was cooked, I dipped it in the mel젓 sauce. The salty, rich flavor of the sauce blended naturally with the meat without feeling greasy.

The shredded scallions complemented the smoky flavor and enhanced the meat's flavor rather than overpowering it. Wrapping it all together made me want to order rice.

The meat dipped in salt tasted light and savory, and the natural flavor spread in my mouth as I chewed. It was very clean.

Eating the shredded scallions on their own was a great way to cleanse my palate during the meal. The seasoning wasn't too strong, allowing the ingredients' flavors to shine through, and it was fun to chew.

The soybean paste stew was full of zucchini and wasn't too salty, so it was good to drink the broth. It wasn't too thick and had a clean taste, making it a perfect way to end the meal.

The kimchi stew had a great combination of well-fermented kimchi and black pork. The meat was cut into large chunks, making it easy to scoop up with a spoon.

The spicy radish noodles had a tangy broth with plenty of radish kimchi. The noodles were chewy and refreshing, making it a great way to change up the flavors.

Putting a piece of meat on top of the spicy radish noodles created a unique combination with a slightly spicy flavor. I think Geunbon Black Pork is a great breakfast spot near Jeju Airport, and I plan to visit again.

   
Source :https://blog.naver.com/rlawotjd0304/224075849121

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