Jeju Island in Korea is famous for its black pork, which is known for its exceptional fat marbling. The island's unique climate enhances the distinctive taste and flavor of the Jeju black pork. Follow the journey from farm to table, during which farmers, butchers, and chefs work together to make popular Korean dishes like grilled pork belly, pork chops, and tomahawk steaks.
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LifestyleTranscript
00:00It's good.
00:01The most famous food in Jeju is stone, wind, and Jeju black pork.
00:05Jeju black pork
00:07Jeju black pork has been genetically analyzed
00:11and produced in a laboratory
00:13with excellent quality.
00:17That's how the pork was born.
00:19The meat quality and marbling are better than normal Jeju black pork.
00:23Jeju black pork
00:29I think a good pork is made by good people.
00:45Pork is a food that can be damaged quickly
00:50if it is not properly sanitized.
00:54Sanitization is a very important part.
00:59So I always do thorough sanitation before I enter the market.
01:09This Jeju black pork stamp
01:12is a stamp of Jeju black pork
01:16when it is limited.
01:18This is the initial of our company.
01:23Dream Pork DR
01:25This is the order of slaughter of this pork.
01:29This is the personal history number of this pork.
01:35This is the grade of this pork.
01:37This is the date of slaughter of this pork.
01:40This is the weight of this pork.
01:43And finally,
01:45this stamp proves that this pork was slaughtered in Jeju.
01:56This is the part of the pork that Koreans like the most.
02:02This is the part of the pork that is in the middle of the body.
02:07Please cut it so that all the bones and sirloin can come out.
02:11I'm going to make a cut so that the ribs can be excavated well.
02:18The most important thing to be careful about when excavating is safety.
02:23The most important thing to be careful about when excavating is safety.
02:26I'm working with a sharp knife,
02:29so I'm paying the most attention to safety.
02:33It's been almost 30 years since our new team leader.
02:3820 years
02:41And this team leader has been working for 20 years.
02:44I have to cut the ribs, but I can't cut it with a knife.
02:49I'm going to use a hand saw to cut the bones.
02:54This part is called pork chop.
02:59In Korea, it's called bone sirloin or pork hock.
03:03Many people eat it for steak.
03:08If you look here, this part is a combination of pork belly, sirloin, and sirloin.
03:16It's a very interesting part that can express a variety of flavors.
03:22There are about 16 parts in total.
03:27I think I developed and subdivided new parts to enjoy other things rather than just grilling pork belly.
03:40I'm going to trim this part so that I can grill it comfortably at a restaurant or a restaurant.
03:56This fat is used for cosmetics and other soap ingredients.
04:05This is the neck bone separated from the neck.
04:09This part is usually used for gamjatang or meat noodles in Jeju Island.
04:19This is a place where you can make it possible to distribute the finished cut parts through packaging.
04:29The blue part is frozen.
04:38This is to prevent the plastic from slipping.
04:44This is a vacuum packaging section that keeps freshness and distributes it well through compressed vacuum.
04:58This is the process of packaging and distributing in earnest.
05:07When I go into the farm, I always have to wear a mask and disinfect.
05:13Why is that important?
05:15It's the first thing you can do in the farm.
05:21I heard you don't open the farm often.
05:25That's why I always have to disinfect my feet.
05:28I've been running a farm for eight years.
05:33It's about 1,500 degrees.
05:35Among them, my mother's land is about 130 degrees.
05:38I think there will be a difference in water quality in Jeju Island.
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