From pork to tangerines: 3 foods to try on Jeju autumn trip

For travelers visiting Jeju Island to witness the autumn scenery, sampling the island's local delicacies is a must. Three standout items that embody Jeju's culinary heritage are black pork, omegi-tteok, and a refreshing tangerine treat.

Black pork, the island's signature meat, holds a special place in Jeju's gastronomic culture. Unlike typical pig breeds, Jeju's black pigs boast intramuscular fat and red meat that yield a rich, savory flavor. Often served in thick cuts sold by the "geun," a traditional Korean measurement equaling 600 grams, black pork is typically grilled over coal briquettes or charcoal and dipped in anchovy sauce, known locally as "meljeot."

Other beloved pork dishes include "dombae gogi," boiled sliced pork on a wooden cutting board, and "gogi guksu," noodles in a flavorful broth made from pork bones.

During autumn, the island also offers the unique omegi-tteok, a millet and mugwort rice cake. As rice paddies are scarce on the volcanic island, millet was the primary grain staple for Jeju residents. To make omegi-tteok, sticky foxtail millet is transformed into a chewy, mildly pungent cake. The preparation process often involves brewing alcohol from millet due to its abundance, further showcasing Jeju's resourceful approach to utilizing local ingredients.