Local Cuisine in Jeju: Largehead Hairtail Soup

Jeju is an island–the biggest island in South Korea. Largehead hairtail, or cutlass fish, is the one that comes to mind when Koreans are asked to name one seafood that represents the island. Jeju galchi is so famous that the name itself became a brand that usually followed by ridiculously high price. Nevertheless, tourists are willing to pay the dough to taste the fish freshly caught from the waters off the island’s eastern coast. What must be so special about it?

A bowl of galchi-guk (largehead hailtail soup)

The fish is long, slender, and radiant with bright silverly shine. No wonder it has given the name of eun-galchi, with “eun” meaning “silver”. Most Koreans are familiar with how they are cooked in Jeju–grilled or braised with spicy marinade are the two most common methods but there are many other ways to enjoy one of Jeju sea’s greatest offerings. Continue reading

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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