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
13–24 of 40
Jeju Galchi Guk
A hot Jeju soup of hairtail simmered with radish, cabbage, garlic, green onion, and chili pepper.
Jeju Galchi Jorim
A savory-sweet Jeju braise of hairtail and radish cooked in soy sauce with garlic, green onion, and chili pepper.
Jeju Haemul Ttukbaegi
A bubbling Jeju earthenware hot pot of mixed seafood and vegetables in a seasoned broth.
Jeju Haemultang
Jeju Haemultang is a spicy Korean seafood hot pot containing assorted shellfish and other seafood with vegetables in a seasoned broth.
Jeju Haenyeo Porridge
A savory Jeju rice porridge associated with haenyeo traditions, cooked until tender with seafood and simple aromatics.
Jeju Hairtail Gui
Jeju Hairtail Gui is hairtail seasoned simply and grilled until the fish is cooked and lightly browned.
Jeju Hairtail Hoe
Jeju Hairtail Hoe is thinly sliced raw hairtail served as a fresh regional fish dish.
Jeju Horse Meat Soup
A traditional Jeju soup of tender horse meat simmered with radish, aromatics, and green onion in a light seasoned broth.
Jeju Horse Meat Yukhoe
A Jeju raw horse-meat dish seasoned with sesame oil and aromatics and commonly served with pear and egg garnish.
Jeju Mackerel Gui
A Jeju-style salted mackerel grilled until the skin is crisp and the flesh is moist.
Jeju Millet Porridge
A traditional Jeju porridge made by simmering millet with water until tender and spoon-soft, typically seasoned lightly with salt.
Jeju Mugwort Tteok
A chewy Jeju rice cake made by mixing mugwort into steamed or pounded glutinous rice dough.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.