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Sea food

Jeju Island is a paradise for seafood lovers. Located off the southern coast of South Korea, the island is surrounded by nutrient-rich waters that support a diverse and abundant marine ecosystem. As a result, Jeju is home to some of the freshest and most delicious seafood in the country, and visitors to the island have no shortage of options to choose from.

One of the most popular seafood ingredients in Jeju is the Hyeartail fish, also known as the Yellowtail Amberjack. This fish is known for its firm and meaty texture, as well as its rich and savory flavor. It is often served raw as sashimi, grilled with salt or soy sauce, or stewed in a spicy broth with vegetables.

Another popular seafood dish in Jeju is Haemul Jeongol, a spicy seafood stew made with a variety of ingredients such as shrimp, squid, clams, and fish. The stew is typically cooked at the table, allowing diners to enjoy the fresh and fragrant aroma of the dish as it simmers. It is often served with a side of rice or noodles to soak up the flavorful broth.

Jeju is also known for its abundance of shellfish, including abalone, sea snails, and scallops. These shellfish are often served steamed or grilled with a simple seasoning of salt and pepper, allowing the natural sweetness and brininess of the seafood to shine through.

If you're feeling adventurous, Jeju is also home to a few unique seafood delicacies that are not commonly found elsewhere in Korea. One such dish is Sanbangui, a type of grilled eel that is marinated in soy sauce and grilled over an open flame. Another is Bangae Tteokbokki, a spicy rice cake dish that is made with hairtail fish and is a popular street food in Jeju.

Overall, the seafood in Jeju is not to be missed. Whether you're a seafood lover or just looking to try something new, the island's diverse and flavorful seafood dishes are sure to leave a lasting impression. So be sure to visit one of the local restaurants or markets on the island and sample some of the freshest and most delicious seafood that Korea has to offer.




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