Anyonghaseyo, Jeju!: Korean BBQ...Mashisoyo!!

Mashisoyo in Korean means "delicious". {One of the first words I learned}. And that is just what authentic black pork barbeque in Korea is! After our day at Hallim Park, Jisun, Rachel, and I went out to dinner at a local spot with her family.

We sat traditional style on the floor on little mats, {no shoes!} and we were served plates of food and interesting side dishes. There was a portable grill cooktop placed on the table. {Some restaurants have built-in versions}. It was 15,000 KWR/$15 per person per table for SO much food. I even unexpectedly saw one of my students dining with his family!

{Above: The "burgers" are actually wrapped in lettuce; there is no bread. The side dishes: clockwise from top left: mushrooms pusut, potatoes gamja, pickled cucumber oe, and coleslaw yangbaechu saelleodeu, in a mild mustard sauce. We were also given doenjangjjigae, bean paste stew with tofu to compliment the pork flavor, with a bowl of rice. This was excellent}.

{Not pictured is the two types of naeng-myeon (cold noodles), thought to compliment the strong marinated flavor of the pork}.

{Side dishes can be wrapped in lettuce with the meat as intended, or eaten separately with chopsticks}.

{Gogigui literally "meat + roasting", refers to Korean barbecue. The pork being set on the grill ^. Some bits of the pork were a bit fatty, but super flavorful. It was served with an excellent sesame oil, garlic, and pepper seasoning to dip. I loved this}.

{The pork was grilled and served with one of my favorite items: Korean pumpkin danhobak. It is very sweet and tastes a bit like winter squash}.

{When the juice starts to bubble, or in Korean lingo, starts to "cry" or "sweat"; its time to flip! This helps to avoid a dry pork. Ick. This pork was excellent and very juicy}.