Combining Local Jeju Ingredients with Hotel Expertise
Hotel Shilla Continues the "Delicious Jeju" Project for 12 Years
Hotel Shilla announced on December 22 that it has reopened the 28th restaurant of its social contribution program "Delicious Jeju Project," named "Hallim Pork Soup."
The 28th branch, Hallim Pork Soup, located on Hallim Jungang-ro in Hallim-eup, Jeju City, reopened after comprehensive consulting provided by Hotel Shilla employees through talent donation. The consulting included business district analysis, new menu development, interior improvements, as well as service and cooking training.
Approximately 30 people attended the reopening ceremony, including Cho Sangbeom, Director of Safety and Health at Jeju Special Self-Governing Province, Jeong Jinhong, President of JIBS, Ko Seungcheol, President of Jeju Tourism Organization, Lee Yongjoo, General Manager of Jeju Shilla Hotel, and Oh Jooyeon, Branch Manager of Shilla Duty Free Jeju.
Through the consulting for the 28th "Delicious Jeju" branch, Hallim Pork Soup, Hotel Shilla focused on elevating the quality of the signature pork soup. The company also developed new menu items to attract tourists and new customer segments.
The "Minari Pork Soup" and "Spicy Pork Soup" were upgraded by simmering a rich and deep broth for three days using a blend of Jeju beef leg bones and pork bones, then adding aromatics such as ginger and garlic to create a clean, savory flavor without any gamy odor. Additionally, locally grown minari from Hallim, cultivated with water from Hallasan's spring, enhances the freshness and aroma, capturing the authentic taste of Jeju.
New menu items such as "Kimchi Pork Noodle Soup" and "Modakchigi" are also being introduced. The Kimchi Pork Noodle Soup features sous-vide cooked pork, delivering a softer and juicier version of traditional Jeju bossam, perfectly paired with a refreshing and umami-rich kimchi broth.
Modakchigi is a modern reinterpretation of Jeju-style assorted street food, featuring kimchi pancake rolls, pork bossam, and blood sausage, highlighting the unique flavors of the Hallim area for both tourists and local residents to enjoy.
In addition, the restaurant's interior and exterior have been improved to enhance operational efficiency and convenience, ensuring customers can dine in a pleasant environment.
Marking its 12th year, Hotel Shilla's "Delicious Jeju" project is a regional coexistence program in collaboration with Jeju Special Self-Governing Province and local broadcaster JIBS, aimed at supporting the recovery of small business owners and strengthening the competitiveness of Jeju's food culture. The 28th branch is operated by Kim Eulja (age 67) and Lee Gwantae (age 69), a couple who previously ran food stalls and restaurants in Seoul for over 10 years. After opening a restaurant near major tourist attractions in Jeju, they faced difficulties due to lower-than-expected tourist inflow. They applied for and were ultimately selected for the 28th "Delicious Jeju" branch.
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