RECIPE

INGREDIENTS

Meat & Vegetables

Horse Meat

Horse Meat

It is simple and has a variety of flavors, most of which are cooked raw, such as raw horse beef or sushi, and the meat on the buttocks are cooked as barbeque.

Chicken

Chicken

Chicken eaten in various types of food, such as gon “chicken taffy” and “chicken jegol”, which is the essence of soup, along with malt oil and glutinous rice.

Pheasant meat

Pheasant meat

Jeju Island has a variety of pheasant dishes. It has the deepest taste in autumn, and its pheasant paste is valued to the point of raising its name on the “flavour of taste.”

Black Beef

Black Beef

They are usually smaller than Korean beef and are rich in gravy. It is known to have been raised since B.C. and has great historical and cultural value.

Black Pork

Black Pork

It is a food ingredient that symbolizes Jeju Island, and serves as a tourist food as well as local food. It is a traditional kind with dark hair and a good meat flavor.

Baby Pig's Foot

Baby Pig's Foot

The Jeju dialect, which means “baby pig’s foot,” is chewy and plain. It is eaten tenderly or made with soup.

Bracken

Bracken

The ingredients are different from land, color and taste. It is used for vegetables, jeon, and yukgaejang.

Shiitake Mushrooms

Shiitake Mushrooms

It is called ‘Chogi’ in Jeju, and has a mysterious earthy smell and a meat flavor. When dried, the nutrient increases and the fragrance becomes stronger.

Lance Asiabell

Lance Asiabell

Thanks to the warm weather even in the winter, Jeju Dudok has a tender texture and sweet taste. Bake or make jangaji with black pork.

Buckwheat

Buckwheat

Jeju has long been making and eating buckwheat cakes, noodles, and dumplings. It was used in various ways as a citrus crop and as a ritual food.

Canola

Canola

The cold-winded March sprouts into spring greens, which are blanched and blanched, and sometimes make noodles or water kimchi.

Radish

Radish

It is called ‘Nompy’ and tastes cool and sweet. Jeju makes up for scarce nutrients by adding radishes to its buckwheat food.

Asparagus

Asparagus

It is a vegetable that was enjoyed in the medieval European royal family and is rich in nutrients. In Korea asparagus is gaining popularity as domestic consumption increases.

Seasones Aster

Seasones Aster

Jeju Aewol area is one of the most popular producers of native vegetables that grow well in mountainous areas. It tastes good and smells good, so I like to eat it with ssam or vegetables.

Carrot

Carrot

Jeju has higher temperatures than inland, allowing it to grow carrots even in the middle of winter. It is famous for its delicious carrots because of the soil such as volcanoes and hinterlands.

Fruits & Seafood

Cheonhyehyang

Cheonhyehyang

It is a crossbreed of oranges and oranges, with little sourness, high sugar, and a very fragrant flavor. It is more precious because you can taste it briefly during March and May.

Prickly Pear

Prickly Pear

Purple fruit. The size of a finger on a cactus The pulp also has strong red color and is used by the private sector as an anti-inflammatory and fever drug.

Yeong Tangerine

Yeong Tangerine

Yeongju, the old name of Jeju Island, means “a place where gods live,” is called Yeongtangerine after Yeongyeong. It is small in size, has a strong sour taste, and is good for preventing colds.

Hallabong

Hallabong

It is a Jeju special product named after Halla Mountain because its fruit top is impressive.

Dang-Citron

Dang-Citron

It is used as a water-repellent because it is large in size and has a nice shape. It has a bumpy skin and four times more vitamin C than lemon.

Lemon

Lemon

In Jeju, organic lemons, which exclude all agricultural chemicals and other waxes, are available. Its peel is also suitable for recipe.

Mackerel

Mackerel

Mackerels are usually caught in the winter and can be roasted and salted when fresh. Cooked in raw fish, stew, etc. in various ways.

Horsehead tilefish

Horsehead tilefish

Horsehead tilefish is called fish and other sea meat by name, so it is considered one of the fish in Jeju. The taste is light and deep.

Obunjagi

Obunjagi

An abalone mollusks, called “tteok-jo-gae,” in the Jeju dialect. The chewy taste is unique and is used for baking or as ingredients for soybean paste stew and porridge.

Bomal Shell

Bomal Shell

Bo-mal is the Jeju dialect of Go-dong, and spring and summer are in season. It is easy to get natural food, so it makes soup, porridge, and so on.

Abalone

Abalone

Abalone served as a major protein source when food was scarce in Jeju. It is said that the day when the abalone was found was the day when the diver was lucky.

Seaweed

Seaweed

Since then, Jeju has been a major source of income, selling dried seaweed and buying rice. You can enjoy a unique texture if you eat it raw.