Keomeong Ranch

#ThailandFlightEvent Jeju Keomung Ranch has a signature menu called Mibak Saenggalbi that you can't find at other Seogwipo Jungmun Black Pig restaurants. The meat is carefully selected from pig farms all over Jeju Island, and the skin is not removed, so it boasts a chewier texture. There is a large free parking lot in front of the restaurant that can accommodate several cars, and the operating hours are from 11:30 AM to 10:00 PM every day, 365 days a year. Break time is from 3:00 PM to 4:30 PM, and the last order time is 8:50 PM. The interior of Jeju Keomung Ranch, a black pig restaurant in Jungmun, Jeju Island, boasts a spacious and clean space, making it a great place for families. It is a restaurant that is large enough to easily accommodate 100 to 150 people, so it is a good place to visit when going on a group trip to Jeju Island or a workshop. Beyond one window, there is a large garden where children can run around in a green complex with Jeju palm trees, and it boasts an ocean view, which adds to the travel atmosphere. With a focus on marbling, the restaurant offers aged Mibak black pork ribs, black pork belly, and black pork neck, as well as white pork belly and white pork neck, so you can have lunch or dinner without worrying about the price. What differentiates Jeju Keomung Ranch, which won the Blue Ribbon Survey, from other Jeju Jungmun black pork restaurants is that in addition to Mibak black pork ribs, it also serves pickled radish, green onion sauce, and garlic salt, so you can experience a different taste from the meat restaurants you usually go to. Along with the Mibak black pork ribs, sauces and side dishes that go well with them are served, and when you order two servings of raw ribs and one serving of pork neck, you can also receive okdokgum-i and steamed eggs for free. There was. Mibak Black Pig Raw Ribs can be eaten with regular salt, garlic salt, wasabi, or signature sauce, depending on your taste, or with lettuce, perilla leaves, and pickled radish made here. You can feel a variety of flavors in your mouth at once and have a proper meal after a long time. The pork neck that I ate with the raw ribs had more marbling than other parts, and the pigs that were relatively large and had a thick layer of fat were carefully selected, and it was the best beef I've had recently.