Jeju Local Food: Buckwheat Noodles in Pheasant Broth

The volcanic island of Jeju is full of life–around 1,800 species of plants and over 4,000 species of animals. As the winter rolls in and you feel the chill in the air, the small animals up on the Mount Halla descend to the foot of the mountain in search of food. For the villagers, the season is their golden opportunity to hunt the pheasants. The birds are another important source of nutrition for the people on island where rice farming is nearly impossible.

Thick buckwheat noodles in warm pheasant broth

Traditionally, the hunting is done in groups and usually with ferocious dogs ready to chase the birds that are unable to fly long distance. Pheasant hunting is called 꿩사농 (ggwong-sa-nong) in Jeju dialect. The captured bird is immediately frozen in snow to be cooked, dried, or even enjoyed as sashimi.

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The Croaker Street in Mokpo, South Korea

Four hours of bus drive from Seoul left myself and my bicycle at a terminal in Mokpo, the biggest port city on southwest coast of Korean peninsula. My ferry ride to Jeju Island leaves after midnight and I got plenty of time to cruise around the city best known for its seafood in search for local delicacy.

There is a song that goes “Mokpo is the port”. As the lyrics say, Manho-dong, the neighbourhood near the Port of Mokpo, is a hub of fresh catch that never cease to release the smell of the deep blue sea. Restaurants serve all kinds of delicious local cuisine made with sea creatures harvested from the waters off Sinan, South Jeolla Province. Out of these unique regional seafood parades, fresh croaker sashimi is known as something that one should must give a try in their lifetime.

Croaker sashimi with a side of assorted “special cuts”

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