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.
