Black pork in Jeju CityPhoto: 신동혁 / CC0
Jeju’s black-haired pig, grilled thick at the table and dipped in anchovy sauce. Black Pork Street is two kilometres from the northern terminal, and lunch there is the island’s standard order.
Jeju's native pig is small and black-haired, and was for centuries raised on household scraps. Today's black pork is cut thick, grilled at the table and dipped in myeolchi-jeot, a fermented anchovy sauce. Dombe-gogi, boiled pork served on a cutting board, is the older form.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
Both pins on one map, so the distance is a fact rather than a feeling.
Counted from the moment you step off the gangway. The hour before all-aboard is not in this bar; it is already set aside.
5 minutes each way is the honest figure for jeju port · taxi ~5 min, not the optimistic one. If your ship is late, cut the 1 hr 50 min in the middle. Never cut the hour at the end.
Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.
Each of these still lands you back aboard with the hour to spare.
The Gangjeong women divers run a restaurant beside the southern terminal: noodle soup with the sea urchin they bring up themselves.
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3 hr 30 min for bothHexagonal columns of basalt thirty to forty metres high, where lava met the sea and cracked as it cooled.
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3 hr 40 min for bothA 22-metre fall at the end of a short gorge walk in Seogwipo, lit and open until 22:00.
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