Charong

We keep no stock in advance and sell only the hairtail secured each dawn at the Jeju fish market auction. The selling price is confirmed based on that day's winning bid, and the packaging and courier fee (KRW 13,000) is added separately after you choose an option.

Skin-on pork belly is the pork belly cut with the skin left on rather than removed. Skin, fat, and lean meat form layers, so when grilled you enjoy the chewiness of the skin, the savory richness of the fat, and the juices of the lean meat together. Charong's cut is trimmed the traditional way with the skin left on.

Pork neck is the cut between the head and the loin. Fat is nicely marbled between several muscles, giving it good flavor, and since it has no skin, it grills up clean and pleasant.

Dombe-gogi (Jeju-style boiled pork served on a wooden board) is a traditional Jeju dish of boiled pork sliced right on the cutting board. "Dombe" means cutting board in the Jeju dialect, and the Jeju way is to dip it in meljeot (salted anchovy sauce) or salt.

It is a Japanese-style pickled mackerel dish made by salting mackerel and then marinating it in vinegar. It is known to have originated as a traditional method in Japan to preserve and enjoy mackerel longer, as it spoils easily.

Sizes are graded by the number of fish in a 10kg box. Size 1 (5–7 fish, approx. 1.4–2kg each) is the largest and Size 8 (65–80 fish, approx. 125–155g each) is the smallest. Larger sizes are popular for grilling and gifting, smaller sizes for braising and soup. Size standards differ from seller to seller, so please compare by the number of fish.