Momguk<\/span>It is a method of making a generous amount of broth from a single precious pig so that as many people as possible can eat it, and then sharing it among the entire village.<\/p>\nIt seemed that Jeju's unique community spirit, 'Sunuleum,' was embodied in the dining table.<\/p>\n
Sargassum is a type of seaweed with a subtle scent of the sea. When Sargassum meets the rich flavor of pork broth, the greasiness is balanced, and the broth becomes deep and rich.<\/p>\n
The standard method is to dissolve buckwheat or wheat flour and boil it until thick. In the Jeju dialect, the expression 'bejigeunhada' (thick and rich) fits perfectly. It was listed in the International Slow Food Association's 'Ark of Taste' in 2015.<\/p>\n
Sea urchin seaweed soup (Gusal-guk)<\/h3>\n
![\"count(title)%,\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/p>\n
Sea urchin soup was prepared when honored guests arrived. In Jeju, sea urchin soup was a dish that was always served during celebratory and mourning occasions. As mentioned earlier, since sea urchins could not be farmed and had to be harvested directly by female divers, they were rarely eaten on a regular basis.<\/p>\n
When sea urchin soup was served at ancestral rites or weddings, guests recognized the depth of the sincerity. They gauged the level of hospitality based on the amount of sea urchin roe in the soup.<\/p>\n
Jeju-style sea urchin seaweed soup is prepared differently from that of the mainland. The Jeju tradition involves putting sea urchins and seaweed together in cold water and boiling them for a short time without stir-frying them in sesame oil.<\/p>\n
You must not keep the heat on for too long so that the sea urchin roe does not harden and its yellow color remains vibrant. A proper Gusal-guk is one where the rich yellow broth extracted from the sea urchin blends with the seaweed, releasing a subtle scent of the sea.<\/p>\n
Eating hot rice mixed into a bowl feels like the entire Jeju sea is entering your mouth.<\/p>\n
Galchi soup<\/h3>\n
<\/p>\n
\u201cAutumn hairtail and autumn pumpkin.\u201d This is how people in Jeju describe the season for hairtail soup. The season when silver hairtail caught in the autumn sea meets golden-hued ripe pumpkin is when hairtail soup tastes the best.<\/p>\n
Jeju-style hairtail soup uses almost no seasoning. It is made by putting pieces of hairtail into a pot with pumpkin, napa cabbage, and radish, and boiling it with only soybean paste or salt for seasoning.<\/p>\n
Although it is a fish soup, it has no fishy smell, and the broth is clear and refreshing. The fact that the flesh crumbles so softly that it is difficult to pick up with chopsticks is proof that it is a fresh silver hairtail soup.<\/p>\n
In Jeju, galchi-guk is considered one of the soups most frequently found on home dinner tables. Galchi-guk, which was named among the top 20 local Jeju dishes, is one of the representative dishes that Jeju people cite as "Jeju food.".<\/p>\n
Gakjaegi-guk \u2014 Horse Mackerel Soybean Paste Soup<\/h3>\n
<\/p>\n
\u2018'Gakjaegi' is the Jeju dialect term for horse mackerel. Since horse mackerel is a blue-backed fish, one might expect it to be fishy, but Jeju-style gakjaegi soup is not like that at all. The reason this simple soup, made only with soybean paste and cabbage, can produce such a refreshing and deep flavor is thanks to the freshness of the freshly caught Jeju horse mackerel.<\/p>\n
Gakjaegi-guk belongs to the same category of 'Jeju-style fish soybean paste soup' as Galchi-guk, but its flavor profile is different. While Galchi-guk is light and mild, Gakjaegi-guk features the rich and refreshing flavor characteristic of horse mackerel.<\/p>\n
This is a local soup that can only be tasted in Jeju, as it is prepared using a method rarely seen on the mainland. 'Dolhareubang Restaurant' in Ildo-2-dong, Jeju City, has long been known as a famous spot for Gakjaegi-guk and was even featured on the TV show *Wednesday Food Talk*. A bowl of Gakjaegi-guk costs around 10,000 won.<\/p>\n
Grilled black pork<\/h3>\n
<\/p>\n
The surest way to distinguish grilled black pork from pork belly from other regions is to dip it in 'meljeot'. Meljeot is a Jeju dialect term for salted anchovies, and when the savory and firm texture unique to black pork meets the salted anchovies with their oceanic aroma, the salty umami flavor is amplified.<\/p>\n
It is also eaten dipped in vinegar soy sauce or seasoned soybean paste, which is also the Jeju style. It is a completely different world from the mainland's combination of ssamjang and salted shrimp paste.<\/p>\n
Around 1995, Jeju black pork belly with the skin attached made its way to Seoul, becoming the origin of the menu item known as 'ogyeopsal'. In Jeju, the preferred method is to grill it over briquettes or charcoal until the skin becomes crispy.<\/p>\n
Dombe meat<\/h3>\n
<\/p>\n
\u2018'Dombe' is a Jeju dialect word meaning cutting board. Dombe-gogi got its name from the method of slicing boiled pork directly on a cutting board while it is still hot.<\/p>\n
In Jeju, when a pig was slaughtered for a major family event, the lean meat was served to entertain guests, while the bones and offal were used to make broth for momguk. Dombe-gogi is a dish that originated from this culture of sliced meat.<\/p>\n
The Jeju style is to dip the meat in meljeot (fermented anchovy paste), vinegar soy sauce, or seasoned soybean paste. It is often ordered together with meat noodles.<\/p>\n
Grilled sea bream<\/h3>\n
<\/p>\n
The best way to eat the previously introduced red snapper is grilling. Cut open the belly, sprinkle with salt, and dry in the shade for about two days. Then, brush sesame oil on the belly side and grill it.<\/p>\n
It is crispy on the outside and moist on the inside, and its subtle and clean taste is unlike any other grilled fish.<\/p>\n
In Jeju, people also enjoy eating Okdom-guk. Okdom-guk, which is boiled with seaweed or radish, was called 'Gogi-guk' or 'Saengseon-guk' in Jeju, reflecting just how synonymous Okdom was with fish.<\/p>\n
In Jeju, it is customary to place semi-dried grilled red snapper on the ancestral worship table and memorial service table. The culture of gifting Jeju-produced red snapper during holidays also originated from this.<\/p>\n
Because freshness is highly valued, locally, freshly caught red snapper prepared on the same day is considered the highest quality.<\/p>\n
Braised rockfish and braised filefish<\/h3>\n
<\/p>\n
Rockfish and triggerfish from the waters off Jeju are fish that truly shine when prepared as braised dishes. Jeju-style braised rockfish is prepared by placing radishes at the bottom, placing the fish on top, and then simmering it in a sauce seasoned with soy sauce, gochujang (red chili paste), garlic, and red chili powder until the liquid is just enough to cover the ingredients.<\/p>\n
Rockfish has firm, mild flesh that does not crumble even when braised. 'Braised Rockfish with Beans' is a traditional Jeju dish where beans are added and braised together; as the beans absorb the broth, it is perfect as a side dish for rice.<\/p>\n
The triggerfish is a fish that reveals thick white flesh once its rough, leathery skin is peeled away.<\/p>\n
Jeju-style braised filefish, cooked with radish and potatoes in a spicy and salty flavor, is a home-style side dish enjoyed by locals and a staple on the dinner table.<\/p>\n
Although it is less known to tourists, it can be easily found at restaurants near Jeju traditional markets.<\/p>\n
Jeju Sashimi \u2014 Mackerel Sashimi \u00b7 Black Sea Bream Sashimi \u00b7 Jarlin Mulhoe \u00b7 Squid Mulhoe<\/h3>\n
<\/p>\n
Mulhoe is at the center of Jeju's raw fish culture. It is said that the method of thinly slicing fresh fish, mixing it with vegetables and seasonings of soybean paste and red chili paste, and then pouring cold water over it, naturally developed from the daily lives of haenyeo (female divers) who needed to warm their cold bodies and quickly satisfy their hunger after diving. Jari mulhoe and hanchi mulhoe are representative examples.<\/p>\n
Mackerel sashimi is a delicacy primarily found in the southern coastal regions, including Jeju. Since freshness is maintained only when the fish is prepared immediately after being caught, it is difficult to serve it as sashimi once it leaves the source.<\/p>\n
Its chewy texture and savory flavor instantly change the preconceptions about blue-backed fish. True to its family of snapper, the black sea bream has white and clean flesh, so it is commonly enjoyed as thick-sliced sashimi.<\/p>\n
Eating with locals at a small sashimi restaurant near a port in Jeju is the most authentic experience. Jari mulhoe is in season from May to August, while hanchi mulhoe is in season from June to August.<\/p>\n
Meat noodles<\/h3>\n
<\/p>\n
Rice was a precious commodity in Jeju. Due to the volcanic terrain, paddy farming was difficult, so grains such as millet, barley, and buckwheat were the staple foods. Consequently, noodle dishes made with wheat and barley developed early on.<\/p>\n
Gogi-guksu is a local Jeju dish grown in that soil. It is a customary practice to add noodles to the broth left over from slaughtering a pig for a feast and top it with boiled pork.<\/p>\n
The lifeblood of Gogi-guksu is the broth. The milky broth, made by simmering pork bones and meat for several hours, is not greasy and has a deep flavor. The boiled pork placed on top of the noodles is sliced in the same way as Dombe-gogi.<\/p>\n
Many restaurants season the dish by adding a little fermented anchovy sauce, which is the Jeju style. Meat noodle specialty restaurants are thriving throughout Jeju City, with a bowl of noodles costing around 7,000 to 9,000 won.<\/p>\n
Pheasant buckwheat noodle soup<\/h3>\n
<\/p>\n
In Jeju, pheasants were more common poultry than chickens. Since pheasants were abundant throughout the island, dishes made with broth from pheasant meat have been developed since ancient times.<\/p>\n
Pheasant buckwheat kalguksu is a dish made by boiling buckwheat noodles in a rich broth simmered from a whole pheasant; the pheasant's distinctive, clean, and deep aroma harmonizes well with the nutty flavor of the buckwheat. It is less oily and has a milder aroma than chicken broth.<\/p>\n
Pheasant buckwheat noodle soup, included in the list of 20 Jeju local dishes, is becoming increasingly difficult to find. As the number of pheasant farms decreases and securing ingredients becomes challenging, there are not many specialty restaurants.<\/p>\n
It is a rare local dish that can occasionally be found in the old downtown area of Jeju and in the mid-mountain villages.<\/p>\n
Sea snail kalguksu<\/h3>\n
<\/p>\n
\u2018'Bomal' is a Jeju dialect term referring to a type of sea snail. It is a small snail collected by female divers from the rocky reefs along the Jeju coast; Bomal Kalguksu is made by grinding these snails to make a broth, then adding kalguksu noodles and boiling it.<\/p>\n
The broth produced by sea snails has a rich and deep ocean aroma with a slightly bitter aftertaste. If abalone porridge is a fancy health food, sea snail kalguksu is a simple and honest bowl that Jeju fishermen have been eating for a long time.<\/p>\n
Sea snail porridge and sea snail kalguksu are staple menu items at restaurants in Jeju's coastal villages.<\/p>\n
Pork shabu-shabu<\/h3>\n
<\/p>\n
One of the most exquisite ways to enjoy the flavor of Jeju black pork is through shabu-shabu. By lightly blanching thinly sliced pork in boiling broth, this method allows you to better appreciate the meat's natural texture and clean taste, unlike grilling.<\/p>\n
In Jeju, it is common to make broth using shiitake mushrooms harvested from the mid-mountain regions of Hallasan along with various vegetables. In particular, cuts of black pork with an even mix of fat and lean meat, such as neck or shoulder meat, are well-suited for shabu-shabu.<\/p>\n
Bingtteok<\/h3>\n
<\/p>\n
Bingtteok is a dish made by spreading buckwheat dough thinly, adding stir-fried radish, and rolling it up like gimbap; it is a traditional holiday food and winter snack of Jeju.<\/p>\n
There are several theories regarding the origin of the name, but the most widely known one is that it is called Bingtteok because it is rolled up and spun around. Although it has the name "tteok" (rice cake), the filling consists of plain shredded radish, making it low in calories and light in flavor.<\/p>\n
Bingtteok, selected as one of the seven representative local foods of Jeju, has long been served on wedding tables. It is a simple dish made using only buckwheat and shredded radish, without strong seasonings or fancy ingredients.<\/p>\n
You can eat freshly made bingtteok right away at the shop inside Jeju Dongmun Market.<\/p>\n
Omegi rice cake<\/h3>\n
<\/p>\n
If glutinous millet is the core of Jeju's mixed grain culture, then Omegi-tteok is its symbol. It is a traditional rice cake made by kneading glutinous millet flour into a round shape and filling it with red bean paste, or coating the outside with nuts, red beans, or soybean flour.<\/p>\n
\u2018'Omegi' comes from the Jeju dialect word for glutinous millet. It is chewy without an overpowering sweetness and has the unique nutty flavor of glutinous millet, making it easy for anyone to eat without hesitation.<\/p>\n
Omegi tteok has long been an ingredient in the traditional liquor 'Omegi-sul'. Omegi-sul is a traditional Jeju rice wine made by fermenting omegi tteok, and it has been listed in the Ark of Taste.<\/p>\n
As it is highly popular as a souvenir from a trip to Jeju, individually packaged Omegi Tteok can be easily found at airport duty-free shops and Dongmun Market. Since many shops in Jeju adhere to the principle of shipping out on the same day, it is best to consume it soon after purchase.<\/p>\n
Abalone Stew \u00b7 Sea Snail Stew<\/h3>\n
<\/p>\n
Jeonbok Ttukbaegi is a dish made by thinly slicing abalone, lightly stir-frying it in sesame oil, adding soaked rice, and simmering it gently. The milky broth, infused with the green color of the innards, is savory with a subtle aroma of the sea.<\/p>\n
It has long been used as a recovery food or for new mothers, and is served in an earthenware pot at some restaurants in Jeju City and Seogwipo. The price ranges from 15,000 to 25,000 won per serving.<\/p>\n
Obunjagi Ttukbaegi is a stew made with obunjagi, a small, flat shellfish smaller than abalone, yet its taste is just as good as abalone. It is a dish that has been passed down to the present day, originally prepared by female divers who cleaned and cooked the fish themselves upon returning from diving.<\/p>\n
However, as the natural harvest of *Obunjagi* decreases every year, it is becoming increasingly difficult to find. Even in Jeju, it has become rare to find restaurants that serve *Obunjagi* stew cooked in an earthenware pot using real *Obunjagi*. Even if a sign mentions *Obunjagi*, it is often substituted with *Abalone*, so it is advisable to verify before visiting.<\/p>\n
Dumbi (dried tofu)<\/h3>\n
<\/p>\n
\u2018'Dumbi' is a Jeju dialect word for tofu. However, Jeju's doombi is different from mainland tofu. It is firm tofu, or dry tofu, made by pressing it tightly to remove as much moisture as possible.<\/p>\n
Because the tofu is firm, it is called 'reundumbi' (dried tofu) in Jeju. The generally accepted theory is that during the Goryeo Dynasty, monks at Jeju temples made and ate it to obtain protein instead of meat, and it later spread to common households, eventually becoming established as a food for rites of passage.<\/p>\n
Just as Jeju beans grow sturdy in barren volcanic soil, Dumbi is also firm, nutty, and has a distinct texture. It does not easily crumble even when grilled or braised. It was listed in the Jeju local food 'Ark of Taste' in 2015, and you can taste traditional Dumbi dishes at restaurants within Seongeup Folk Village.<\/p>\n
horseflesh<\/h3>\n
<\/p>\n
Horses have always been a special presence in Jeju. From the late Goryeo Dynasty to the Joseon Dynasty, the island supplied warhorses to the royal family, and horse breeding was managed at the state level to the extent that horse ranches were marked throughout the entire island on the Daedongyeojido map.<\/p>\n
Eating horse meat was a long-standing custom in Jeju, but at the same time, the notion that it was 'impure' also coexisted. It was a food for special occasions, used for rituals such as ancestral rites, funerals, holidays, and village shrine rituals.<\/p>\n
Today in Jeju, horse meat can be enjoyed in various ways, such as raw, grilled, and in a hot pot. In particular, horse meat yukhoe has a finer texture and less fat than beef yukhoe, resulting in a distinctively rich umami flavor.<\/p>\n
\uc81c\uc8fc \ub9d0\uace0\uae30\ub294 \uc77c\ubc18 \uc721\ub958\ubcf4\ub2e4 \ubd88\ud3ec\ud654 \uc9c0\ubc29\uc0b0 \ube44\uc728\uc774 \ub192\uace0 \ucca0\ubd84 \ud568\ub7c9\uc774 \ub9ce\ub2e4\uace0 \uc54c\ub824\uc838 \uc788\ub2e4. \uc81c\uc8fc\uc2dc\uc640 \uc11c\uadc0\ud3ec \uc77c\ubd80 \uc804\ubb38 \uc2dd\ub2f9\uc5d0\uc11c \ub9db\ubcfc \uc218 \uc788\ub2e4.<\/p>","protected":false},"excerpt":{"rendered":"
Jeju is an island. During the Goryeo Dynasty, it began offering tribute to the royal family under the name 'Tamna'\u2026<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-2809","post","type-post","status-publish","format-standard","hentry","category-local-specialties"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=2809"}],"version-history":[{"count":20,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2809\/revisions"}],"predecessor-version":[{"id":3238,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2809\/revisions\/3238"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=2809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=2809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=2809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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