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
25–36 of 40
Jeju Pumpkin Porridge
Jeju Pumpkin Porridge is a soft porridge made by simmering pumpkin with rice until creamy and tender.
Jeju Raw Sea Squirt
A Jeju seafood preparation of fresh sea squirt served raw for its briny, aromatic flavor, sometimes with simple seasoning.
Jeju Sea Cucumber Porridge
A savory Jeju porridge made by slowly cooking short-grain rice with tender sea cucumber and restrained seasonings.
Jeju Sea Squirt Muchim
A Jeju-style seasoned sea squirt dish tossed with a spicy, tangy sauce and fresh aromatics.
Jeju Sea Urchin Seaweed Soup
A clear Korean soup pairing sea urchin with softened seaweed in a lightly seasoned broth.
Jeju Seaweed Pancake
A Korean-style savory pancake made by pan-frying seaweed and green onion in a wheat-flour batter.
Jeju Sora Hoe
A Jeju preparation of freshly sliced raw turban shell served simply with aromatics and light seasoning.
Jeju Sora Muchim
A spicy Jeju salad of sliced turban shell tossed with crisp vegetables, gochujang, vinegar, sugar, and sesame seasoning.
Jeju Turban Shell Porridge
A Korean rice porridge from Jeju made by simmering chopped turban shell with rice and aromatics until tender and savory.
Jeonbokjuk
Jeonbokjuk is a Korean rice porridge cooked with abalone and commonly finished with sesame oil, green onion, or soy sauce.
Mal Gogi Guksu
A Jeju noodle soup made with horse meat, wheat noodles, green onion, and a savory seasoned broth.
Memil Guksu
Memil Guksu is a Korean buckwheat-noodle dish served either in a seasoned broth or with a dressing and garnishes.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.