A favorite delicacy of summer on Jeju is mul-hoe. It is called mul-hoe as it is prepared by pouring water and spices over fresh raw fish. There are many varieties such as jari-mul-hoe, sea cucumber mul-hoe, turban shell mul-hoe and mitra squid mul-hoe. All the ingredients are fresh so just pick the one that you like best. To prepare, cut vegetables such as parsley, pears, cucumbers, sesame leaves, green pepper and carrots into thin slices, season them with spiced seafood and pour water with ice over them all. The role of the ice is to make the soup cold and keep the seafood and vegetables fresh. After eating all the seafood, adding rice to the leftover soup makes another delicacy.
Beyond raw seafood, the array of local specialties includes pheasant, whole grilled mackerel in sea salt and barbecued pork from Jeju's black pigs. But if you really want to get a taste of the island try some of the seaweed and sea urchin soup
The urchin averse can opt for vegetarian health food at Yeonoonae outside Halla Arboretum serving potato pancakes and a green tea and perilla-seed soup.
Lush as the orchards look, local tangerines are shockingly expensive, even from the gruff sales people at the roadside, but they’re better than the tangerine-flavored chocolate.
Jeonbokjuk (Korean pronunciation) is a variety of juk (죽), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.The dish is a local specialty of Jeju Island where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people. Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge while the latter is more ivory in color.
Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu). It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae.
The dish is the source of the name Doenjang Girl, a South Korean stereotype of a woman who eats cheap food at home so she can drink expensive coffees in public.
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