A FOOD TRADITION
Jeju Cuisine
Jeju cooking centers on island-grown grains, pork, abundant seafood, and simple preparations shaped by the island’s maritime environment.
Dishes linked to this cuisine
1–12 of 40
Bangeo Hoe
Bangeo Hoe is thinly sliced raw yellowtail or amberjack served Korean-style with dipping sauces and fresh aromatics.
Bingtteok
Bingtteok is a thin Jeju buckwheat pancake wrapped around a savory radish filling and served warm.
Dombegogi
Dombegogi is Jeju-style boiled pork that is sliced and traditionally presented on a wooden platter.
Gogi Guksu
Gogi Guksu is a Jeju noodle soup featuring pork and noodles in a savory pork-based broth.
Jari Mulhoe
Jari Mulhoe is a chilled Jeju raw-fish soup made with small damselfish, a tangy spicy dressing, water, and crisp vegetables.
Jeju Abalone Gui
A Jeju preparation of abalone grilled with savory seasoning and aromatic oil until tender.
Jeju Abalone Ttukbaegi
Jeju abalone ttukbaegi is a hot earthenware-pot seafood stew centered on abalone and a savory broth with seaweed and green onion.
Jeju Barley Porridge
A traditional Jeju porridge prepared by simmering barley with water until tender and thick, with salt sometimes used for seasoning.
Jeju Black Pork Gui
Jeju Black Pork Gui is Jeju black pork grilled over heat and typically served simply with salt and optional aromatics.
Jeju Buckwheat Muk
A traditional Jeju jelly made by setting buckwheat starch cooked with water into a firm, sliceable muk.
Jeju Buckwheat Pancake
A savory Jeju-style pancake made from buckwheat batter and commonly cooked with cabbage until set and lightly crisped.
Jeju Conch Porridge
A Jeju-style savory rice porridge prepared by simmering conch with short-grain rice, water, and light seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.