Yangdaegam Nohyeong: A Delicious Jeju Black Pork Restaurant Near Jeju Airport

reply 0 hit 292 date 25-11-20 05:00

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The first thing that came to mind upon arriving in Jeju wasn't the salty sea breeze, but black pork. The Jeju air that hits your nose as soon as you get off the plane is subtly different. I thought there was nothing better than black pork for the first meal to fill me with energy before starting my trip in earnest.

Yangdaegam Nohyeong

Address: 36, Wonnohyeong-ro, Jeju-si, Jeju-do

Operating Hours: Daily 12:00 - 24:00 (Last order 23:00)

After looking for a good place near the airport, I found a Jeju black pork restaurant with overwhelmingly many reviews and good ratings. It was Yangdaegam Nohyeong. It was conveniently located about 10 minutes by car from Jeju Airport, making it perfect for the first meal of the trip or the final meal on the last day. Moreover, the fact that locals frequent it raised my expectations even more.

Stepping inside, I was greeted by a clean and sophisticated interior. The black and wood tones, combined with warm lighting, created a comfortable atmosphere, even though it was a Korean BBQ restaurant. The wide spacing between tables allowed me to sit comfortably without bumping into the next table. The air was fresh because it wasn't smoky, and the ventilation was good, so there was no discomfort.

Opening the menu, the main cuts of black pork caught my eye: Samgyeopsal (pork belly), Moksal (pork neck), and Gabrisal (pork skirt meat). I wanted to taste each cut, so I ordered a set menu without hesitation. I liked that I could enjoy several cuts at once.

After ordering, the side dishes were quickly set on the table. Each side dish at this Jeju black pork restaurant was meticulously prepared, and the colors looked fresh.

The myeongi namul (pickled garlic leaves) had a harmonious blend of salty soy sauce flavor and subtle sweetness. Wrapping the grilled meat in myeongi namul filled my mouth with umami.

The green onion salad was crunchy and had a tangy seasoning that whetted my appetite. Placing it on top of a piece of meat completely eliminated any greasiness and refreshed my mouth. The subtle sesame oil aroma enhanced the flavor of the meat.

The dried radish kimchi had a pleasantly crunchy texture. The sweet and slightly spicy seasoning went well with the fatty taste of the meat, making me reach for it even without rice.

The water kimchi was refreshing from the first bite. The tangy broth cleansed my palate and made me feel ready for the main meal.

The sweet pumpkin salad was soft and sweet. The subtle sweetness spreading in my mouth created the perfect balance when combined with the savory flavor of the meat.

Soon, the aged Jeju black pork from the Jeju black pork restaurant appeared. Even before it went on the grill, its thick cut and glossy appearance caught my eye. The meat had fine marbling and a vibrant color.

Moreover, as soon as the staff put the meat on the grill, it sizzled. The savory smell that spread in the air instantly stimulated my senses.

I liked the subtle smoky aroma, so I asked, and they said they use binchotan charcoal. They said the advantage is that the heat is consistent and the aroma penetrates deeply. It was definitely a different aroma from regular charcoal. A subtle but deep smoky aroma permeated the meat.

Moreover, the staff's handling of the meat was skillful. They evenly cooked the surface of the meat while maintaining a constant grill temperature.

As each side turned golden brown, the fat melted and glistened. When the meat was cooked, the staff cut off a piece and handed it to me. The moment I picked it up with chopsticks and put it in my mouth, the juices burst out.

The professional grilling made the outside crispy but the inside still moist. The subtle smoky aroma followed, enveloping the savory taste of the meat.

The black pork belly had a soft melting fat and an impressive chewy texture. The pork neck had distinct marbling, so the flavor deepened as I chewed. The pork skirt meat was chewy and had a hint of sweetness.

Eating the black pork belly, pork neck, and pork skirt meat alternately prevented me from getting tired of it. The original taste of the meat was best felt when eaten with just a little salt. It wasn't too salty and was savory, and the deep taste unique to aged meat was conveyed as it was.

Wrapping it in myeongi namul enhanced the flavor of the juices with the salty taste of soy sauce. Adding green onion salad refreshed my mouth. Dipping it in meljeot (fermented anchovy sauce) released a salty sea aroma. The combination of the smoky aroma of the charcoal and the umami of the meljeot completed the unique taste of Jeju.

The smoky aroma lingered in my mouth even after eating all the meat at the Jeju black pork restaurant. It was really fun to eat with various side dishes.

There seemed to be no better dish than Jeju black pork to enjoy with alcohol. In particular, the combination of meljeot and black pork eaten locally in Jeju was the ultimate.

Because I enjoyed the lingering taste of the black pork so much, I ordered Chadol (brisket) doenjang jjigae (soybean paste stew) and gulfweed cold noodles. The Chadol doenjang jjigae had a rich and savory broth. The savory oil from the brisket melted into the broth, doubling the umami. It was a taste that made me empty a bowl of rice in an instant.

The gulfweed cold noodles had a subtle sea aroma, as the name suggests. The combination of the cold broth and chewy noodles refreshed my mouth after eating the meat.

As I was leaving the Jeju black pork restaurant after the meal, the staff greeted me brightly and saw me off. Thanks to that small kindness, it remained a pleasant meal until the end. I was satisfied in every aspect: the quality of the food, the service, and the atmosphere.