Written by hand, not generated. Dishes, markets, timing and prices for Jeju.
Jeju is a volcanic island with almost no rice paddies, so pork, seafood and field crops carry the cooking. Ingredients and methods differ from the mainland, so dishes with the same name taste different here — and much of the seafood comes straight from the haenyeo divers.
Cut thick, grilled, then dipped in fermented anchovy sauce. The sauce is salty, so dip lightly.
Wheat noodles in pork broth topped with boiled pork. A breakfast and hangover dish.
Large hairtail cooked whole, usually braised together with radish.
A soup of gulfweed simmered in pork broth, descended from banquet cooking.
Damselfish sliced bone and all into a chilled soybean paste broth. A summer dish.
Urchin harvested by the divers, simmered with brown seaweed. In season from spring into early summer.
The largest traditional market on the island — raw fish, snacks and local produce together.
The main southern market, heavy on citrus and street food.
A street of black pork grill restaurants.
A stretch of sea-facing cafes and brunch places.
The south-western harbour working in winter yellowtail and damselfish.
What it costs — Black pork runs KRW 20,000-25,000 per person, pork noodle soup KRW 9,000-10,000, and braised hairtail around KRW 50,000 for two.
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