Jeju airport Korean BBQ restaurant with meljeot dip: Pork80

A black pork restaurant about 10 minutes from Jeju Airport for a late lunch

The autumn weather was perfect for traveling, so I came to Jeju with my husband for the first time in a while. A local Jeju friend recommended this place, and the fresh black pork ribs were so delicious. It is also close to Jeju Airport, so let me introduce this truly great spot with easy access.

Pork80 Jeju Airport Branch location and parking

It is on the first floor at 37 Noyeon-ro, Jeju-si, Jeju Special Self-Governing Province, and about 10 minutes by car from Jeju Airport. It is open daily from 11:30 to 23:30, with last orders at 22:30.

For parking, use the paid lot at 25 Wonnoyeong 3-gil, a one-minute walk from the restaurant! They provide support for 3 hours of free parking.

A retro interior like an old-school stationery shop

Because of our flight time, we visited around 2 p.m. on a weekday. It is hard to find a good restaurant without a break time, so it was great that this one has none and is easy to visit anytime.

The old-school feel and retro atmosphere inside were so charming. Colorful posters and cute keychains added to Pork80's own vibe.

Yes, it feels like a school stationery shop, right?! They also sell ice cream and hallabong (Jeju citrus) juice for dessert. Such Jeju-like desserts.

The fresh pork ribs and horned turban shell seafood stew we ordered

• One plate of fresh pork ribs, 600g ₩58,000
• Steamed rice ₩1,000
• Horned turban shell seafood stew ₩10,000

Pork80 uses only Jeju black pork called Nanchuk Matdon, so it felt like a restaurant I could trust.

They are currently running a receipt-review event, and you can receive free Jeju ice cream when you write a review! Make sure to get the benefit~

Side dishes and matcha salt

They serve vegetable sides that go well with the meat, including fresh kimchi, corn salad, pickled onions, shredded radish, and pickles, along with wasabi, ssamjang (seasoned soybean paste dip), and Jeju-style matcha salt.

A 600g plate of fresh pork ribs grilled by the staff

This was not ordinary pork belly, but bone-in pork belly attached to the rib bones—one of the best cuts of pork belly. The meat itself is a great cut, and best of all, they use high-heat binchotan charcoal!

They put the bone-in fresh pork ribs over powerful binchotan charcoal, render out the fat, and grill them sizzling away. And we did not have to grill them ourselves—the staff did it, so we could eat them at their absolute best. I loved that we could focus only on eating!

We chose this as our first meal right after arriving in Jeju, and my husband and I kept saying what a good choice it was. The fresh pork ribs were plump, with just the right balance of lean meat and fat! Best of all, they were not tough—springy and moist while holding in all their juices, so they were delicious even with just salt.

They use only Jeju black pork, called Nanchuk Matdon—apparently a tasty pork developed by the National Institute of Animal Science! No wonder it was clearly thicker and juicier than ordinary pork belly.

As they grilled the fresh black pork ribs over the strong charcoal, they cooked mushrooms and scallions alongside them. The charcoal aroma brought out the vegetables' nutty flavor beautifully.

House-made meljeot kept warm at the table

And Pork80's secret weapon: meljeot (fermented anchovy sauce)! At first, I thought it was doenjang-jjigae (soybean paste stew) because of how it looked. It uses anchovies much thicker than usual, mixed with tofu, scallions, and various ingredients, so it was not just salty—it had a sweetness too, with flavors of cheonggukjang (fermented soybean paste) and ssamjang as well!

Dip the fresh pork ribs right into it and wow! It was about 1.5 times more delicious than eating them plain. Pork80's special meljeot wrapped everything in its flavor: first came the sweet-salty sauce, then the nutty fat and juices from the bone-in pork belly as I chewed, creating such perfect balance that I just could not stop eating.

There was tofu in it too, which made it fun to pick out and eat, and you could dip not only the meat but also the scallions! A small burner built into the table kept the meljeot warm, so it stayed at its best until the very last bite :)

If you fully soak a nicely charcoal-grilled rib in the meljeot, it turns into marinated galbi with incredible umami!! Please try at least one piece this way. It feels like an entirely different dish.

Seafood stew topped with a huge horned turban shell

True to its name, wow, there was an enormous horned turban shell sitting right on top. They also loaded it with seafood such as mussels, shrimp, and crab, making the broth incredibly refreshing!

It had a familiar flavor, like regular seafood soup with a touch of doenjang-jjigae mixed in, and I kept reaching for that comforting freshness. I wanted a shot of Hallasan so badly with it, but I had to drive, so I could not—such a shame!

Try the horned turban shell seafood stew for something special to cut through the meat's richness. Its refreshing finish is just perfect!

If you love thick, high-quality Jeju black pork, you absolutely have to visit.