Black Pork Street · Charcoal Grilled
Heukdwaeji (Jeju Black Pork)
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This isn't just a local specialty pig — it's a distinct breed documented in Korean records dating back to the 3rd century CE, and it was officially named a national Natural Monument in 2015.
Thick-cut neck or belly from Jeju's native black pig is grilled tableside over charcoal until the fat turns crisp, then wrapped in lettuce with salt, garlic, and a spoonful of the island's own salted anchovy sauce. Jeju City's 'Black Pork Street' (Heukdwaeji-geori) is lined with grill houses built entirely around this one cut of meat.
Why it's made this way: Jeju's isolation and volcanic terrain let this indigenous black-skinned pig breed develop apart from mainland pigs for centuries, giving it a marbled, steak-like texture distinctive enough that Korea named it a natural monument and locals built an entire restaurant street around it.
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