Why does Jejupan taste unique?
Through out CLEAN supply system, providing unfrozen, fresh meat directly from the farm to us, we strive to only provide the best quality meat to our customers.
From ages past, the pork from Jeju Island has been renowned for being more delectable compared to that of other regions. Especially, the taste of pork from Jeju Island, a uncontaminated, pure area full of green fields, surrounded by clear blue ocean, has been confirmed to be the best from our numerous customers.
Jejupan is a space that allows our customers to fully enjoy the delicious Jeju pork and feel as if they are away at the Island without having to travel a distance.
Visit Jejupan with your family, friends, and loved ones Honjeoopseoye! (Jeju Island dialect for ‘greetings!’)
The story behind our patented three-layer grill
On the well-heated sputtering charcoal fire, our specially made three-layer grill allows you to first enjoy the appetizer before the meat is cooked. Our cheesy egg crust cooked on the rack on the side of the grill allows you to prepare for the main course, and you can also cook kimchi here to add a bit of a spice to your Jeju meat.
After the meat is fully cooked, you could place them on the side rack as well to keep them heated without having it burned.
Hardwood charcoal-Broiling
We only use the pure, hardwood charcoal at Ebadom Jejupan. The hardwood charcoal is known to exude stronger heat, and using this particular charcoal the meat absorbs the unique flavor that the hardwood has, which allows the meat to have a more elaborate scent.
Broiling intensifies the delicious flavor of the meat itself as the grease is oozed out and the rich taste of the meat itself is fully preserved.
Meljeot (salted pickled anchovies)
Meljeot provides the perfect food match between the Jeju pork and Korean-style salted anchovies. This particular pairing has both the protein contents and an enzyme that helps to break down fat, facilitating digestion and adding a savory taste.
Soybean paste sauce, made from Ebadom’s own fermentation process of aging for 7 years inside a traditional Korean pottery ongi.
Ebadom Ongi Soybean paste was aged for 7 years in the Jinan area, Jeonbuk province located at the southwestern part of South Korea, surrounded by the most ideal condition for fermentation. In the plateau surrounded by graceful hills of the Mai mountain, all process is completed via the methods our ancestors used, from hand-picking beans to maturing of the paste.
The Korean-style cauldrons are heated with wood fire, and the beans cooked here are handmade and dried in the crisp air of november until spring atop a pile of straw inside a Korean red-clay room to form lumps of soybean named Meju. This Meju are floated on saltwater inside an ongi to later become soybean paste.
Our Ongi soybean paste is placed inside the ongi pottery made with a special elvan stone powder without application of glazing. Additionally, it has a special taste coming from the purified Cheonilyeom Korean bay salt water that it is floated inside and also the natural taste of the paste itself and the enzyme it contains are fully preserved as it is aged for 7 year using only all-natural methods.
The Menu: Jejupan
Under an M.O.U(Meorandum of Understanding) with the Jeju Massim-certified(Certification of trustworthy Jeju food products) Jeju pork processing entities
We have formulated the ideal arrangement of traditional Korean food the world loves to give you the complete Jeju meal, working as a complement to grasp the lunchtime profit that other Korean Barbeque entities lack.
Interior Design
You can find Jeju-themed artifacts all throughout the venue, giving you the special Jeju-Island ambience while dining.
