The Best Restaurants and Dishes to Try on South Korea’s Jeju Island | Eater
"A somewhat isolated, traditional Korean barbecue spot where the chef carefully butchers, ages, and lightly smokes heritage black pigs in applewood and oak; tables have steel pan grills and servers handle most of the cooking, offering combinations such as a multi-cut platter (pork tomahawk, arm shoulder, belly, Boston butt) that’s snipped with scissors as it cooks and yields an ethereal, almost-wagyu–like tenderness with a juicy, sweet pork flavor that crumbles on the palate — best enjoyed with ssamjang, grated wasabi, fine sea salt, gochujang, and wrapped in lettuce or spicy scallion mounds." - Matthew Kang
