Jeju · 2 days
Jeju in 2 days
Day one stays in Jeju City near the airport; day two heads to Seogwipo on the south coast. A rental car makes the second day easy.
Day 1 Jeju City
BreakfastUjin HaejanggukOrder the gosari haejangguk — a thick pork-bone broth loaded with bracken fern that's distinct to Jeju — and a bindaetteok to share.
LunchJamae GuksuOrder the standard gogi-guksu and, if two or more are sharing, add a small plate of sliced boiled pork.
DinnerDonsadon · Main StoreOrder the Jeju black pork geun-gogi, sold by the 600g block for two and grilled for you at the table over charcoal until the fat turns glassy. Dip it in the anchovy-based melchijeot sauce that comes with it, and finish with the small kimchi stew.
Day 2 Seogwipo & the south coast
BreakfastMyeongjin JeonbokOrder the jeonbok dolsotbap, abalone and its roe cooked into rice in a stone pot - scrape the crust from the bottom and pour in the hot water they give you for a second course. The abalone porridge is the gentler option if you would rather have something soothing.
LunchOllae GuksuOrder the gogi-guksu - it is the only dish on the menu, medium-thick wheat noodles in a deep pork-bone broth under slices of tender pork. Come before mid-afternoon, since the kitchen closes at 3pm and the queue builds through lunch.
TakeawayOneunjeong GimbapOrder the house oneunjeong gimbap, whose fried, lightly sweet egg and seasoned rice have made it the island's most sought-after takeaway roll. It is phone-order and takeout only, with a two-roll minimum, so call ahead and collect within 30 minutes of your slot - and note there is nowhere to sit inside.
DinnerDombedonOrder the heuk-ogyeop, Jeju black pork belly cut thick and grilled for you at the table by the staff, with the anchovy dipping sauce alongside. Finish with the fried rice made in the same pan, the way most tables here do.
PLAN A DAY








