Jeju Black Pork

My vacation to Jeju Island was something I’d been looking forward to for a long time. Why, you may ask?

The beautiful fauna on the island? No, although I did appreciate it.

The beach? Yes, but it rained the whole time.

The opportunity to climb Halla Mountain? Hell-to-the-no, but I did it anyway.

The thing I was looking forward to the most on Jeju Island was the opportunity to try Jeju black pork (흑돼지), a kind of Korean barbecue meat unique to the island. 

I fancy myself as a kind of male Unbrave Girl when it comes to my love for pork, so when I learned that Jeju has a whole special kind of pork that the island is famous for, well, why wouldn’t I be excited? The island doesn’t have any shortage of restaurants offering the meaty magnificence, and the one that Gil Dong’s family chose certainly didn’t disappoint.
You may wonder how black pork is different from regular pink pork. Or whatever colour pigs regular pork comes from. I’m assuming pink.

Well, as it turns out, black pork is a whole lot thicker and juicier than the regular kind of pork used in for samgyeopsal which means it takes longer to cook. Your impatience to devour the tender slabs of goodness on the grill will disappear as soon as the meat hits your mouth and the juices run out.

Jeju black pork is simply divine. It makes me sad that you can’t really get it here on the Korean mainland and, if you can, apparently it’s not as good. I assume that the pork loses its pigginess in transit across the sea from Jeju.

Anyhow, enough rambling from me. Don’t believe me about the foodporn virtues of Jeju black pork? Check out these photos.

Chopping up the meat with scissors.


Up close and pork-sonal.


I won’t pork fun at this picture. Oops.


A necessary condiment for Jeju black pork – soju!


The table pre-porkification.


These heavenly slices of raw beef were “service” – free of charge before the main meal


Ready to be devoured.


What’s that lurking in the background? HI SOJU!


The moment of truth. Can you see the hunger in my eyes? Or the insanity. Either one.

Where to Eat?

Gil Dong’s family and I ate at a restaurant called Ggeomeong (꺼멍). Reservations are needed and if you fancy trying the place out, it’s probably best to get a Korean friend to call up 064-748-9285. Of course, there’s a bazillion places to try Jeju black pork on the island, but this one comes Foodporn Friday recommended. Go, gorge, and thank me later.



When a pig is giving a black pork restaurant the thumbs up, you know it’s good.

So there you have it folks! Now, I want to hear from you! Have you ever eaten Jeju black pork before? If so, what do you make of it? Do the thick slabs of meat on display have you slobbering into your crotch? Let us know in the comments below, or shout out on Twitter or Facebook.

6 Responses to Jeju Black Pork

  1. Melissa says:

    I had some black pork (we got a plate of various cuts) when I was in Jeju this past fall and it was the best pork I’ve ever had. So juicy and full of flavour, especially when swirled in a little of that sesame oil/salt mix. Mmm…
    Melissa just posted War Photo LimitedMy Profile

  2. Sally says:

    Did you try that anchovy sauce that comes with it? I loved the black pork but dear jeezus that fish dip was sick and masochistic.
    Sally just posted I came, I saw, I did not conquer: Korea’s Jeju IslandMy Profile

  3. Pingback: Photoessay: (Delicious) Things I Ate on Jeju Island | a breath of foreign air

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