Abalones are considered as a gourmet delicacy, as they are one of the most expensive kinds of seafood in the world. In Jeju Island, Koreans usually like to eat them grilled with butter, dip them in gochujang (red pepper paste), or make porridge out of them, which they call jeon bok jook. Jeon bok jook is considered one of the most expensive and well-being dishes in Korea as abalones are known to have many nutritional benefits and improve digestion.
One of Jeju Island’s most famous dishes, black pork is served in traditional Korean BBQ style where you get to grill your own meat on top of burning charcoal. Choose to have the succulent meat in a vegetable wrap and some dipping sauce or have it plain with rice as a filler. There are plenty of restaurants serving black pork on Jeju Island, so there really is no excuse for you to miss this out.
Many people enjoy having their buckwheat noodles cold, especially in summer. Nothing beats a refreshing bowl of cold noodles when you are trying to cool off from the sweltering heat. Buckwheat noodles can be eaten with other dishes such as cuttlefish, as pheasant buckwheat noodles or on its own.
Omegi means "millet rice" and tteok means "rice cake" so omegi tteok means "millet rice cake". Omegi tteok is a Jeju delicacy. There are two types of omegi tteok -one that is covered with red bean crumbs and the other one that is covered with mixed nuts.
With a lean and light taste, whoever eats Okdom once will want to try it again. Okdom is a kind of sea bream that is caught only along the coast of Jeju Island and in the seas close to Japan. In Jeju, it is known as ‘saengseon’ or ‘sollany’. After the Okdom is caught during November to March season, it is spread wide and allowed to dry in half in the sunshine, Okdom paste broiled with sesame oil has an excellent flavor. Since Okdom has a high nutritive value and is a rich source of protein, people with low energy or patients under recovery from illness eat it frequently as a type of porridge.
Sea Urchin Soup
Sea urchin is caught in the seas of Jeju from the end of May to June. The sea urchin that is native to Jeju is the purple sea urchin, which has a yellow flesh that can be seen when its shell is broken. Since it is sweet in taste and rich in vitamins and iron, it is good as a health food. On Jeju, it is called ‘Gusal’; sea urchin soup is known as Gusal soup. After the sea urchin has been lightly parched with brown seaweed and sesame oil, it is boiled with small abalone called Onbunjagi to make a soup. Sea urchin eggs add a yellow color to the broth, and it thickens like uncurdled bean curds to its final light taste.
An amazing fruit is not only juicy and good for health, but it can also be a gift for family and friends. The fruit was used for ceremonies to honor people's ancestors, for medicinal purposes and for entertaining honored royal guests. Plentiful in vitamin C, the Jeju mandarin Hallabong is great for the skin, helps relieve fatigue and promotes the absorption of calcium.