From pork to tangerines: 3 foods to try on Jeju autumn trip
Travelers heading to Jeju Island for a last look at this year’s autumn scenery can round out their trip with the island’s local specialties. Here are three food items that represent Jeju. Black pork Pork is Jeju’s signature meat, central to the island's food culture and long served at family occasions such as weddings and funerals. Today, the island’s black pigs are known to yield meat with more…
For those visiting Jeju Island during autumn to appreciate the beautiful fall foliage, indulging in the island's local cuisine is a must. One of the top recommendations is black pork, a specialty of Jeju. The island's unique breed of pigs produces meat that boasts more fat and red meat than other breeds, resulting in a rich, savory taste.
Commonly served in thick cuts measured in "geun," a traditional Korean unit of 600 grams, black pork is usually grilled over coal briquettes or charcoal and then dipped in an anchovy sauce known as "meljeot" in the local dialect. Other popular pork dishes include boiled sliced pork, known as "dombae gogi," served on a wooden cutting board, and noodles in pork-bone broth called "gogi guksu."
Another traditional treat from Jeju is omegi-tteok, a millet and mugwort rice cake. This unique dish is made from sticky foxtail millet, as rice is relatively scarce on this volcanic island. The millet is combined with mugwort, a plant commonly found on Jeju, to create a delicious and nutritious rice cake. The mixture is molded into a cake-like form and served as a snack or dessert. Omegi-tteok is a perfect way to experience the island's culinary traditions while enjoying the stunning autumn scenery.
Written by urgent.news from The Korea Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
Also reported by 1 other outlet
- From pork to tangerines: 3 foods to try on Jeju autumn trip koreatimes.co.kr
