Jeju & Seogwipo Street Food - Part 1

Jeju & Seogwipo Street Food - Part 1


Jeju & Seogwipo Street Food is part of the larger tapestry of Korean cuisine in South Korea. Unique for being a largely standalone cuisine, with little outside influence, Korean cuisine originated from an agricultural society, and through interaction with the natural environment. Jeju & Seogwipo Street Food differs in several aspects compared to the mainland, and is largely reliant on local produce and farm stock. There is a heavier emphasis on freshness of ingredients, and in the making of soups and stews.

Saengseon-Hoe - Sea Bream



Food in Jeju & Seogwipo can be found along the streets in pushcarts or small cafes, in mid-range restaurants, and fine-dining establishments. Korean cuisine is largely based on rice and legumes, with dishes being heavy on seasoning, and usually include fermented items. As a result, many dishes taste tangy, salty, sour, or spicy. Common ingredients used in many Jeju & Seogwipo and South Korea dishes include white rice, soybeans, tofu / beancurd, Tteok / Dduk / rice cakes, sesame oil, doenjang / fermented soybean paste, soy sauce, salt, garlic, ginger, gochujang / fermented red chili paste, cabbage, barley, buckwheat, mung beans, adzuki red beans, vinegar, onions, pork, mackerel fish, hairtail fish, Pacific herring fish, anchovies, shrimp / prawns, octopus, cuttlefish, squid, abalone, cucumber, potato, sweet potato, spinach, bean sprouts, seaweed, zucchini, mushrooms, tangerines, chili and more.

The Jeju Special Administrative Province in South Korea is reowned for 2 specialities; black pork and fresh seafood. These feature heavily on menus here, to the extent that other options such as chicken or beef are limited, and the quality usually isn't as good. Meals in Jeju & Seogwipo follow the same Korean etiquette, with the eldest normally being served first, dishes laid out on the table in a specific order, and meals eaten in silence.


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The Seolleongtang / Beef Bone Soup is a hearty soup / broth, made by boiling beef leg bones, creating a stock which is translucent in appearance, with a rich meaty savoury sweet flavour. A staple in most households, it's garnished with thin chewy lean beef brisket, rice noodles / white rice, salt, pepper, and chopped spring onions. Simple comfort dish.

Seolleongtang / Beef Bone Soup
Seolleongtang / Beef Bone Soup


Seolleongtang / Beef Bone Soup



The Beer Jeju Wit Ale is a Belgian style Witbier, brewed in Hallim-Eup, Jeju & Seogwipo, Jeju Special Administrative Province, South Korea, using natural spring water and local tangerines. It has a cloudy, pale golden colour, with aromas of orange, wheat, hops, and coriander. Body is light, thin, and smooth, with tastes of tangerine, bread, clove, and lemon. The zesty fruity sweetness is refreshing and thirst-quenching, perfectly matching the climate of the island.

Beer Jeju Wit Ale
Beer Jeju Wit Ale



The Boiled Pork Hocks is a traditional dish, owing to the premium quality of the local pigs. The pig's trotters are slow boiled with water, light soy sauce, ginger, garlic, and rice wine. Sometimes, spring onions, cinnamon, or leeks are added. The resulting texture is bouncy and gelatinous, with a robust savoury flavour. Served in large communal portions, it's actually eaten to accompany a meal, or as a bar snack.

Boiled Pork Hocks
Boiled Pork Hocks


Boiled Pork Hocks



The Chestnut Bread is a modern confectionery, featuring fluffy soft brioche bread studded with crunchy chestnuts. The flavour is delicate sweet nutty. Crafted and baked by local cafes here.

Chestnut Bread
Chestnut Bread


Chestnut Bread



This South Korean beverage is not a cider per se. Rather, Chilsung Cider is a carbonated soft drink, clear and fizzy, similar to a lemon lime soda. Refreshing when chilled, it has a sticky zesty tangy sour sweet flavour.

Chilsung Cider
Chilsung Cider



A popular side dish here, the Cream Corn features corn kernels tossed in a light butter and mayonnaise, served on a hot plate to keep it warm. Other variations on this add mozzarella cheese, making it more filling.

Cream Corn
Cream Corn



Considered an iconic dish of Jeju & Seogwipo, the Cutlassfish Soup / Largehead Hairtail Fish Soup features the island's signature fish - the long, slender, silver skinned cutlassfish / largehead hairtail fish, which has tender flaky fish meat and a delicate sweet savoury flavour. This traditional dish features the fish, simply boiled in water, along with salt, cabbage, kabocha squash, leeks, tofu beancurd, and spring onions. The warm soup / broth is light on the palate, and typically served to round-off a meal.

Cutlassfish Soup / Largehead Hairtail Fish Soup


Cutlassfish Soup / Largehead Hairtail Fish Soup
Cutlassfish Soup / Largehead Hairtail Fish Soup


Cutlassfish Soup / Largehead Hairtail Fish Soup


Cutlassfish Soup / Largehead Hairtail Fish Soup



The Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew is the spicy stew version of the island's signature dish. It features the cutlassfish / largehead hairtail fish, with its tender flaky texture and delicate sweet savoury flavour, braised with water, salt, tender kabocha squash, tender daikon radish, crisp spring onions, and gochujang / fermented red chili paste. This stewed dish has a strong fishy taste, a robust sweet savoury salty spicy flavour, and a thick gloopy texture to the gravy, which the locals seem to like.

Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew


Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew


Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew


Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew
Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew


Galchi Jorim / Braised Cutlassfish Spicy Stew / Braised Largehead Hairtail Fish Spicy Stew



Served as a side dish, the Daepa / Asian Leeks features crunchy Asian leeks tossed in a light soy sauce, giving it a bright yet salty flavour. Served to accompany dishes whose flavours are light and clean, providing a nice foil in taste.

Daepa / Asian Leeks
Daepa / Asian Leeks



Served as a side dish, the Danhobak / Kabocha Squash features cubes of tender, sweet earthy kabocha squash. The delicate flavour serves to provide a balance to heavier flavoured dishes such as grilled seafood or grilled meats.

Danhobak / Kabocha Squash
Danhobak / Kabocha Squash



The Dweji Bulgogi / Pork Bulgogi features sliced pork loin, marinated in a sauce made from white onions, garlic, ginger, green onions, light soy sauce, sugar, black pepper, gochujang / fermented red chili paste, and sesame oil. The stir-fry results in tender pork loin, with a sweet savoury spicy flavour. Usually wrapped in lettuce before being eaten.

Dweji Bulgogi / Pork Bulgogi
Dweji Bulgogi / Pork Bulgogi


Dweji Bulgogi / Pork Bulgogi



The Eomuk / Fish Cake is a processed snack made from mashed white fish (cod, pollock, flounder, snapper), sugar, salt, onions, all-purpose flour, sweet potato / potato starch, water, and eggs. It has a bouncy soft texture, with a light savoury sweet flavour. Usually added as an ingredient to other dishes.

Eomuk / Fish Cake


Eomuk Guk / Fish Cake Soup


Eomuk Guk / Fish Cake Soup
Eomuk Guk / Fish Cake Soup


Eomuk / Fish Cake


Eomuk / Fish Cake
Eomuk / Fish Cake






Eomuk / Fish Cake



The Gogigui / Barbecue is not a dish, but rather a dining experience, aptly named 'Korean Barbecue'. Diners gather around a charcoal grill built into a table, with a ventilation shaft directly overhead, to roast various types of meat. A typical Gogigui / Barbecue is accompanied by Banchan / side dishes, and a dipping sauce such as Gochujang / Fermented Chili Paste.

In Jeju & Seogwipo, the most common and popular meat is black pork. Various cuts are available, such as Teog / Pork Jowl, Samgyeopsal / Pork Belly, and more. All these meats are usually eaten together with Sangchu / Lettuce, where the meat is wrapped within along with gochujang / fermented red chili paste.

The Sangchu / Lettuce lends a gentle refreshing crunch with vegetal sweet flavour. The Samgyeopsal Gui / Grilled Pork Belly is chewy and crunchy, with a good balance of fat to lean pork meat, and carries smoky meaty savoury salty flavour.

Sangchu / Lettuce
Sangchu / Lettuce


Teog / Pork Jowl & Samgyeopsal Gui / Grilled Pork Belly
Teog / Pork Jowl & Samgyeopsal Gui / Grilled Pork Belly


Teog / Pork Jowl & Samgyeopsal Gui / Grilled Pork Belly


Teog / Pork Jowl & Samgyeopsal Gui / Grilled Pork Belly


Teog / Pork Jowl & Samgyeopsal Gui / Grilled Pork Belly


Sangchu / Lettuce, Put Gochu / Green Chili
Sangchu / Lettuce, Put Gochu / Green Chili


Sangchu / Lettuce
Sangchu / Lettuce


Sangchu / Lettuce


Sangchu / Lettuce


Sangchu / Lettuce


Samgyeopsal Gui / Grilled Pork Belly


Samgyeopsal Gui / Grilled Pork Belly
Samgyeopsal Gui / Grilled Pork Belly




Samgyeopsal Gui / Grilled Pork Belly




Samgyeopsal Gui / Grilled Pork Belly


Samgyeopsal Gui / Grilled Pork Belly



A traditional dish common to Jeju Special Administrative Province of South Korea, the Gogi-Guksu / Pork Noodles originated due to poor soil conditions for growing white rice. As a result, locals had to adapt to wheat noodles. A culture of giving black pork during happy occasions, coupled with their staple, resulted in this dish. It features long thin wheat noodles with a soft bouncy texture and grainy earthy sweet flavour, garnished with thick slices of tender black pork loin and black pork belly, which is less gamey than regular pork, with a tinge of savoury sweet nutty flavour. Completed with fresh crisp shavings of spring onions, lending vegetal sweet herbal flavour. The hearty, semi-translucent milky soup / broth is made by boiling black pork bones for 12 hours, resulting in a rich delicious bowl. Sometimes garnished with carrots, seaweed, salt, or chili. An iconic, must-eat dish when visiting the island.

Gogi-Guksu / Pork Noodles


Gogi-Guksu / Pork Noodles


Gogi-Guksu / Pork Noodles


Gogi-Guksu / Pork Noodles


Gogi-Guksu / Pork Noodles
Gogi-Guksu / Pork Noodles


Gogi-Guksu / Pork Noodles



It may be called Gravel Bread, but it's delicious. This charcoal-infused bun is soft and fluffy, tearing apart easily. Within, a sticky filling of earthy sweet red bean paste and light airy cream, nicely balanced on the palate.

Gravel Bread
Gravel Bread


Gravel Bread



The Godeungeo Gui / Grilled Mackerel Fish in these parts is marginally better than elsewhere, due to its freshness. And because it's readily available, it's also usually cheaper. A whole Spanish mackerel fish, grilled till it takes on a golden brown colour and a smoky aroma. Nice flaky texture to the lean oily fish meat, which comes off the edible bones easily, carrying an addictive smoky savoury salty flavour.

Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish
Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish


Godeungeo Gui / Grilled Mackerel Fish



Among the more exotic dishes on the island is Horse Meat Hot Plate. Cubes of farmed horse meat, with a tender chewy texture similar to beef, is grilled to a medium doneness. Seasoned with salt and yellow mustard, it has a delicate savoury salty flavour, less gamey than beef. The tangy sauce helps to balance the meaty taste on the palate.

Horse Meat Hot Plate


Horse Meat Hot Plate
Horse Meat Hot Plate


Horse Meat Hot Plate


Horse Meat Hot Plate



The Jeonbok Juk / Abalone Porridge is popular amongst tourists, because the luxury ingredient of abalone is more abundant and affordable here. The abalone is slow boiled, with white rice, water, and light soy sauce; until it turns tender and chewy, its essence infusing the porridge, with the finished dish garnished with dried seaweed and sesame seeds. It has a semi-thick, sticky gloopy texture, with a delicate sweet savoury salty earthy flavour. I personally like to add condiments for better taste.

Jeonbok Juk / Abalone Porridge


Jeonbok Juk / Abalone Porridge


Jeonbok Juk / Abalone Porridge


Jeonbok Juk / Abalone Porridge
Jeonbok Juk / Abalone Porridge


Jeonbok Juk / Abalone Porridge



Considered among the world's healthiest foods, and said to even prevent stomach cancer, Kimchi Baechu / Kimchi Pickled Cabbage is more than just a tasty Banchan / side dish, but is also a versatile ingredient incorporated into many Korean dishes. It's made with napa cabbage rubbed with sea salt; seasoned with a paste made from scallions, ginger, daikon radish, garlic, glutinous rice, saeujeot / fermented shrimp sauce, aekjeot / fish sauce, eoriguljeot / oyster sauce, and chili; then left to ferment in a brine of white vinegar and water. The most iconic national dish of South Korea, this is commonly served at every meal in Jeju & Seogwipo, and has a sharp vegetal sour sweet spicy taste, with a crisp juicy texture.

Kimchi Baechu / Kimchi Pickled Cabbage


Kimchi Baechu / Kimchi Pickled Cabbage






Kimchi Baechu / Kimchi Pickled Cabbage
Kimchi Baechu / Kimchi Pickled Cabbage








Kimchi Baechu / Kimchi Pickled Cabbage



Trailing just behind in popularity is another variation of Kimchi, the Kimchi Oi Sobaegi / Kimchi Pickled Cucumber, also served as a Banchan / side dish. While essentially all the same seasonings, ingredients, and preparation methods are used, this simply replaces the napa cabbage with cucumbers instead. It has that same sharp vegetal sour sweet spicy taste, with a crunchy juicy texture.

Kimchi Oi Sobaegi / Kimchi Pickled Cucumber


Kimchi Oi Sobaegi / Kimchi Pickled Cucumber
Kimchi Oi Sobaegi / Kimchi Pickled Cucumber



The Kimchi Kkakdugi / Kimchi Pickled Daikon Radish is a banchan / side dish that is typically consumed chilled, and has a sharp sour sweet spicy vegetal flavour with a firm juicy crunch to texture. It uses the same seasonings as other Kimchi items. Timing is more critical with the daikon radish, as it has to be eaten before it goes soft.

Kimchi Kkakdugi / Kimchi Pickled Daikon Radish


Kimchi Kkakdugi / Kimchi Pickled Daikon Radish


Kimchi Kkakdugi / Kimchi Pickled Daikon Radish
Kimchi Kkakdugi / Kimchi Pickled Daikon Radish


Kimchi Kkakdugi / Kimchi Pickled Daikon Radish



Another common Banchan / side dish, the Kongnamul / Cold Soy Bean Sprouts is a refreshing dish served chilled, featuring crunchy crisp soy bean sprouts boiled with salt, garlic, aekjeot / fish sauce, then garnished with sesame seeds. Has a vegetal earthy sweet nutty flavour. Sometimes, chili is added. This is eaten along with white rice.

Kongnamul / Cold Soy Bean Sprouts


Kongnamul / Cold Soy Bean Sprouts


Kongnamul / Cold Soy Bean Sprouts
Kongnamul / Cold Soy Bean Sprouts


Kongnamul / Cold Soy Bean Sprouts



The Korean Coleslaw features a mix of purple and white cabbage, shredded and coated with mayonnaise. Has a nice freshness, with a crunchy texture, and a light vegetal sweet flavour.

Korean Coleslaw
Korean Coleslaw



As the oldest liquor in the country, Makgeolli / Rice Wine, also known as Nongju, is a drink favoured by the working-person. Made from nothing more than fermented white rice, yeast, and water, this milky, semi-sweet, slightly fizzy alcoholic beverage is surprisingly healthy, with up to 10% composed of lactic acid bacteria and dietary fiber. This unfiltered rice wine has an almost universal appeal, from both genders, youth to elderly, and even celebrities.

Makgeolli / Rice Wine


Makgeolli / Rice Wine


Makgeolli / Rice Wine


Makgeolli / Rice Wine
Makgeolli / Rice Wine


Makgeolli / Rice Wine



The Mandu / Dumpling is a common main dish / snack, and are usually filled with either minced meat (pork, beef), tofu beancurd, spinach, shiitake mushrooms, Kimchi Baechu / Kimchi Pickled Cabbage, scallions, or a combination of these ingredients. It can be boiled or steamed, grilled or fried, served dry or in a soup / broth. Has a tender soft juicy texture with robust meaty vegetal sweet savoury salty earthy flavour. If served in a soup / broth, the dish is called Manduguk, and usually features either a beef stock or anchovy stock, along with egg and seaweed. The most common versions include Mul Mandu / Boiled Pork Dumplings, Jjin Mandu / Steamed Pork Dumplings, and Kimchi Mandu / Steamed Kimchi Pork Dumplings.

Mandu / Dumpling


Mandu / Dumpling






Mandu / Dumpling


Mandu / Dumpling
Mandu / Dumpling


Mul Mandu / Boiled Pork Dumplings


Mul Mandu / Boiled Pork Dumplings
Mul Mandu / Boiled Pork Dumplings


Jjin Mandu / Steamed Pork Dumplings
Jjin Mandu / Steamed Pork Dumplings


Jjin Mandu / Steamed Pork Dumplings


Kimchi Mandu / Steamed Kimchi Pork Dumplings
Kimchi Mandu / Steamed Kimchi Pork Dumplings


Kimchi Mandu / Steamed Kimchi Pork Dumplings



The Malcha Nok Cha Aiseukeulim / Matcha Green Tea Ice Cream contains premium matcha green tea powder and milk, sourced from local farms. Has a rich, creamy smooth texture, with intense earthy vegetal sweet milky flavours of green tea. Among the best versions I've tasted.

Malcha Nok Cha Aiseukeulim / Matcha Green Tea Ice Cream


Malcha Nok Cha Aiseukeulim / Matcha Green Tea Ice Cream
Malcha Nok Cha Aiseukeulim / Matcha Green Tea Ice Cream



The Malcha Nok Cha Keikeu / Matcha Green Tea Roll Cake has a fluffy soft green tea sponge cake, infused with premium matcha green tea powder. The center filling is a rich smooth cream of full cream milk and sugar, resulting in a light earthy sweet grassy flavour. Well balanced dessert confectionery, very nice.

Malcha Nok Cha Keikeu / Matcha Green Tea Roll Cake


Malcha Nok Cha Keikeu / Matcha Green Tea Roll Cake


Malcha Nok Cha Keikeu / Matcha Green Tea Roll Cake
Malcha Nok Cha Keikeu / Matcha Green Tea Roll Cake



The Milk Roll Cake is a simple dessert confectionery, with a airy soft milk sponge cake, filled with a rich, smooth cream of full cream milk and sugar. Nicely sweet but not overwhelming, it's light on the palate. Tasty!

Milk Roll Cake
Milk Roll Cake



The Mul-Naengmyeon / Cold Noodles Soup is a common dish in Jeju & Seogwipo, owing to the strong noodle culture here. It features a rich, robust, chilled soup / broth of either pork bones or beef bones, consisting of long thin wheat noodles, cucumbers, boiled egg, sliced Korean pear, Kimchi Kkakdugi / Kimchi Cubed Pickled Daikon Radish, white vinegar, ginger, and garlic. It differs from the mainland version in 2 areas, the soup / broth, and the noodles.

Mul-Naengmyeon / Cold Noodles Soup
Mul-Naengmyeon / Cold Noodles Soup


Mul-Naengmyeon / Cold Noodles Soup



The Myeolchi Bokkeum / Fried Anchovies is a common side dish, made from dried anchovy fish, sugar, salt, garlic, and sesame oil, with some variations also adding gochujang / fermented red chili paste. It has a satisfiying crispy crunchy texture, with flavours of savoury, salty, sweet, fishy, and may be mildly spicy.

Myeolchi Bokkeum / Fried Anchovies


Myeolchi Bokkeum / Fried Anchovies
Myeolchi Bokkeum / Fried Anchovies


Myeolchi Bokkeum / Fried Anchovies



The Octopus Live has a live baby octopus, sliced up and served raw, marinated in lemon juice. Really fresh, the method of preparation causes the parts to wriggle around on the plate. The texture is more bouncy firm than the regular cooked octopus, but it still has a delicate sweet savoury flavour, very clean-tasting.

Octopus Live
Octopus Live


Octopus Live


Octopus Live





The Pa Muchim / Green Onion Salad is usually served as a side dish, to accompany barbecued meats. It features julienned green onions, simply dressed in sesame oil and gochujang / fermented red chili paste. More elaborate versions sometimes include sugar, light soy sauce, white vinegar, and sesame seeds. Nice crisp crunchy texture with a bright vegetal sweet spice flavour. I prefer mine with more spicy gochujang / fermented red chili paste.

Pa Muchim / Green Onion Salad


Pa Muchim / Green Onion Salad
Pa Muchim / Green Onion Salad


Pa Muchim / Green Onion Salad


Pa Muchim / Green Onion Salad



The Korean term Saengseon-Hoe refers to a variety platter of raw seafood dishes, similar to the Japanese sashimi, usually eaten in a group / communal fashion. Here, it's a local speciality, as the area is known for its fresh seafood. Catch combination usually differs from season to season, but normally includes several types of white fish, prawns / shrimp, squid or octopus, and shellfish.

Saengseon-Hoe - Abalone
Saengseon-Hoe - Abalone


Saengseon-Hoe - Carp Skin
Saengseon-Hoe - Carp Skin


Saengseon-Hoe - Ilisha Elongata
Saengseon-Hoe - Ilisha Elongata


Saengseon-Hoe - Octopus
Saengseon-Hoe - Octopus


Saengseon-Hoe - Prawns, Sugar Snap Peas
Saengseon-Hoe - Prawns, Sugar Snap Peas


Saengseon-Hoe - Sandfish
Saengseon-Hoe - Sandfish


Saengseon-Hoe - Horse Mackerel
Saengseon-Hoe - Horse Mackerel


Saengseon-Hoe - Snakehead
Saengseon-Hoe - Snakehead



The Saengseon-Hoe - Cutlassfish / Largehead Hairtail here is outstanding. When served raw, the fish has a bouncy soft texture, and a beautiful silver shine to the skin. Delicate sweet savoury flavour, very clean-tasting and fresh.

Saengseon-Hoe - Cutlassfish / Largehead Hairtail
Saengseon-Hoe - Cutlassfish / Largehead Hairtail



The Saengseon-Hoe - Sea Bream here is outstanding, possibly among the world's best. When served raw, the fish has a tender bouncy texture, with a nice chew. Delicate sweet flavour, very clean-tasting and fresh, completely enticing.

Saengseon-Hoe - Sea Bream
Saengseon-Hoe - Sea Bream


Saengseon-Hoe - Sea Bream



A unique dish with an other-worldly appearance, the Saengseon-Hoe - Sea Squirt consists of raw sea pineapple / sea squirt, eaten together with a mix of white vinegar and light soy sauce. It has a firm bouncy texture, akin to rubber, with a peculiar taste, earthy briny salty chemical-like, similar to iodine. Among the more exotic dishes on the island.

Saengseon-Hoe - Sea Squirt
Saengseon-Hoe - Sea Squirt



The Samdayeon Tangerine Tea is a blended tea, a mix of premium green tea leaves and tangerine, all grown in local farms. The blend is post-fermented in cedar wood, and has a bright, clean feeling, with a fruity earthy sweet flavour.

Samdayeon Tangerine Tea


Samdayeon Tangerine Tea


Samdayeon Tangerine Tea
Samdayeon Tangerine Tea



A bowl of Ssalbap / Steamed White Rice typically accompanies any meal in Jeju & Seogwipo, South Korea. The texture is sticky but not clumpy, with a light fragrant aroma, and grainy sweet flavour. Some variations may include a dressing of foxtail millet or dried shredded seaweed.

Ssalbap / Steamed White Rice


Ssalbap / Steamed White Rice


Ssalbap / Steamed White Rice


Ssalbap / Steamed White Rice
Ssalbap / Steamed White Rice



The Tteokbokki / Ddukbokki / Rice Cakes is a common and popular Banchan / side dish, also often sold along the streets as a snack. Made by boiling then stir-frying Tteok / Dduk / rice cakes, which are soft, chewy, but tasteless, glutinous rice cake shaped like round tubes, in a sweet, savoury, spicy gravy of water and gochujang / fermented red chili paste, along with eomuk / fish cakes, onions, salt, sugar, garlic, and scallions. Sometimes, pork or eggs are added. Tteokbokki / Ddukbokki / Rice Cakes is sometimes used as a base ingredient, and incorporated into other Korean main dishes. There are also many variations of it available.

Tteokbokki / Ddukbokki / Rice Cakes






Tteokbokki / Ddukbokki / Rice Cakes


Tteokbokki / Ddukbokki / Rice Cakes
Tteokbokki / Ddukbokki / Rice Cakes






Tteokbokki / Ddukbokki / Rice Cakes



The Ttukbaegi Gyeran Jjim / Steamed Egg In Pot is a simple but comforting Banchan / side dish, consisting of whisked chicken eggs seasoned with garlic, aekjeot / fish sauce, chicken stock, water, and sesame oil, then steamed till soft and fluffy in an earthenware pot, garnished with scallions. Love the light eggy savoury salty sweet flavour, which pairs well with the more heavily seasoned main dishes.

Ttukbaegi Gyeran Jjim / Steamed Egg In Pot




Ttukbaegi Gyeran Jjim / Steamed Egg In Pot


Ttukbaegi Gyeran Jjim / Steamed Egg In Pot




Ttukbaegi Gyeran Jjim / Steamed Egg In Pot
Ttukbaegi Gyeran Jjim / Steamed Egg In Pot



The Yangpa Jangajji / Pickled Onions is a side dish of white onions, pickled in white vinegar, salt, sugar, water, with chopped green or red chili. It has a crisp crunchy texture with a sharp vegetal salty sour spice flavour. Usually paired with full flavoured dishes such as barbecued meats.

Yangpa Jangajji / Pickled Onions


Yangpa Jangajji / Pickled Onions
Yangpa Jangajji / Pickled Onions


Yangpa Jangajji / Pickled Onions


Yangpa Jangajji / Pickled Onions



In Jeju & Seogwipo, in the Jeju Special Administrative Province of South Korea, Gyul / Tangerine is a very common and popular fruit. Farmed tangerines are used as ingredients in several dishes, or eaten on its own. The local variety here is more fruity sweet and less sour than other versions elsewhere, yet it feels delicate on the palate, with a refreshing juicy bite.

Gyul / Tangerine


Gyul / Tangerine


Gyul / Tangerine
Gyul / Tangerine



Fresh Tangerine Juice is a common beverage here. Profile of the drink is fruity sweet but not overwhelming, as it doesn't contain processed sugar. The natural versions have a light orange colour, and are usually bottled in small bottles shaped like the island's signature stone statues, the Dol Hareubang.

Tangerine Juice
Tangerine Juice


Tangerine Juice


Tangerine Juice


Tangerine Juice



The Tangerine Golden Cake is a local dessert pastry, consisting of a soft fluffy tangerine infused sponge cake, filled with a rich thick tangerine syrup. Bright and fruity sweet in flavour, the tiny pastry is shaped like the island's signature stone statues, the Dol Hareubang, and is sized to be eaten whole.

Tangerine Golden Cake


Tangerine Golden Cake
Tangerine Golden Cake


Tangerine Golden Cake






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