[Enjoy KOREA] Food Culture of Jeju Island

Food Culture of Jeju Island

As Korea's southernmost island, Jeju Island features a warm climate. Several unique species of fish are caught offshore there. The residents of sea villages used to fish and female divers would catch fish underwater. In mountain villages, mountains were reclaimed for farming and mushrooms, wild plants and ferns were collected at Hallasan Mountain. Rice production is scarce. Instead, bean, barley, millet and sweet potatoes are cultivated in abundance. Tangerines, abalone and breams are the most well-known specialty products.

The diligence and modesty of Jeju residents are reflected in their food. They don't prepare food in large quantities. Seasonings are not used much and the food is relatively salty. Jeju Island has traditionally been a famous center of abalone harvesting. These can be enjoyed raw in the form of sashimi. Abalone porridge, which is cooked by stir-frying rice that has been soaked in water with sesame oil, boiling the rice after adding water and bluish fresh intestines and adding sliced abalone, is a delicacy with a unique aroma and a bluish color. Buckwheat powder is made into a soft dough and pan-fried in paper-thin slices, then made into rolls filled with white radish slices. This is called bingtteok, a local dish of Jeju Island that is central to rituals and banquets.