Jeju City black pork BBQ with a yeolmu noodle finish: Pork80 Jeju

You guys know it's basically written into some clause of the Korean dining code: if you come to Jeju, you have to eat black pork. So this time I went looking for meat.

Where is Pork80 Jeju Airport Branch?

Today's destination is Pork80 Jeju Airport Branch. It's close to the airport, so it's perfect for your first or last meal in Jeju. I went for my last meal and immediately thought, "Ugh, I should've come on the first day," and felt a little cheated.

For reference, parking isn't in front of the restaurant — use the separate lot instead. The address is 25 Wonnohyeong 3-gil, Jeju City. The sign even has a helpful map drawn on it, so if you're driving a rental car, save this photo. The lot is also big and easy to use.

Not just black pork: Pork80 serves certified Nanchuk Matdon

There's a gold plaque right at the entrance saying it's a certified Nanchuk Matdon shop. It's an improved breed based on native Jeju pigs, and not just any restaurant can put up that plaque — only certified ones can. Honestly, my first thought was, "It's still just pork though." Yeah, I changed my mind after the first bite.

At the entrance there are dol hareubang (stone grandfather statues) holding pigs, one even wearing a hat. That's when it hits you you're in Jeju — once here, and again when you pay the bill.

The side dish rush that arrives the moment you sit down

As soon as you sit down, the side dishes come pouring in one after another: napa cabbage kimchi, macaroni salad, seasoned bean sprouts, shredded scallions, perilla leaves, pickled onions, cucumber peppers, and even ganjang gejang (soy-marinated crab). When a BBQ restaurant serves crab, that's a sign the place has confidence. The shredded scallions come topped with a sweet-and-sour sauce, and putting them on a piece of meat resets the greasiness. Infinite reset. Which makes it dangerous.

And this green powder — at first I thought, "Why is there green tea with the meat?" — but it's matcha salt. This is one of today's stars.

The official eating order Pork80 recommends

There's a guide on the table at Pork80 Jeju Airport Branch explaining how to eat. To summarize:

• Don't cut the meat — eat it in one bite so the thickness lets the juices burst
• First bite with matcha salt only — taste the pork itself first
• Second bite with fresh wasabi — the umami really wakes up
• Third bite loaded with meljorim — the Jeju local way
• Finish with a choice of seafood hot pot, pork fried rice, or yeolmu guksu

I followed these instructions very faithfully. If this were a test, I'd have gotten full marks. Wish I studied like this back in school.

Even the charcoal at Pork80 is a cut above

The grill is packed with glowing red charcoal. With that kind of heat, I figured not just the meat but my heart would get cooked too.

And here comes the meat. Can you see the thickness? This pork belly looks like it's two finger-joints thick. It still has the skin on and a clear certification stamp, which makes me trust it even more somehow. Alongside it comes a bundle of scallions and king oyster mushrooms.

The staff grill the pork while you wait

The moment the meat hits the grill, there's a sizzle and smoke rises up. That sound is always great to hear — I'd put it near the top of sounds humanity has ever created. Best part here: a staff member grills it for you (grilling service is only provided when ordering Nanchuk Matdon). I just sat there swallowing my saliva. Life doesn't get much easier than that.

Next to it, scallions and king oyster mushrooms cook alongside, and the oil-soaked scallions turn out to be quietly delicious.

Finally, the first bite. As instructed, I dipped it lightly in just matcha salt only... what is this. The outside is crisped up while the inside is packed with juice, and the skin part is delightfully chewy. The matcha salt's subtle bitterness perfectly balances the richness of the pork fat. I understood the reason for not cutting it the moment I bit in.

The third bite is with meljorim. It's a salty stewed sauce made from Jeju anchovies, and if you dip the meat in generously and top it with a piece of chili pepper... that's basically cheating. The saltiness and umami push the meat to a whole new level. Once you know this combo, there's no going back.

Pork80's sides take themselves seriously too

And then, yeolmu guksu. Personally, this is today's hidden MVP. In a bright red broth topped generously with julienned cucumber, yeolmu kimchi (radish green kimchi), and sesame seeds — after eating your fill of meat, slurping this down to finish is so refreshing. Yes, but I can't eat cucumber. I picked those out and ate around them. My stomach was already full, but my hand kept reaching for the chopsticks. My body just wouldn't listen to me.

Overall verdict on Pork80 Jeju Airport Branch

To sum up Pork80 Jeju Airport Branch, it takes several lines (impossible in just one).

👍 What I liked about Pork80

• Certified Nanchuk Matdon shop — the meat quality is reliably good
• Staff grill everything for you (no fighting over who's tending the grill)
• The matcha salt, fresh wasabi, and meljorim three-step combo keeps things interesting
• Side dishes are solid, and the yeolmu guksu finish is excellent
• Close to the airport, so it's easy to fit into your itinerary

🤔 Things to know before you go

• Prices reflect Jeju black pork market rates, so it's not cheap
• Parking is at a separate lot (25 Wonnohyeong 3-gil, Jeju City)
• There may be a wait during meal hours, so consider going a bit early

If you're planning a Jeju trip and searching for the best black pork restaurant in Jeju City, definitely add this to your list. Next time I go to Jeju, I'm thinking of booking it for the first night's dinner. If you go on your last day, you'll end up thinking, "I can't eat any more," and regretting it.

Pork80 Jeju Airport Branch at a glance

• 📍 Pork80 Jeju Airport Branch
• 🅿️ Parking lot: 25 Wonnohyeong 3-gil, Jeju City
• 🥩 Recommended combo: first bite matcha salt → fresh wasabi → meljorim
• 🍜 Recommended finish: yeolmu guksu