[Webzine 2] Taste of Jeju: Hairtail, Horse Mackerel

Sweet and soft fillet


Hairtail is the gentleman of the sea, all refined in a silver suit. The figure swimming in the sea resembles the swaying of a long sword, so it is named hairtail (Knife fish, 刀魚). In <Jasaneobo>, it is written as Gundaeeo (裙帶魚), since it is like a belt, and in <Nanhoeomokji>, it is written as hairtail (葛侈) since it is long as kudzu vine. The best season is summer and autumn when they eat sufficiently after spawning in spring. There are various methods for cooking hairtail. Yellow broiled fat hairtail filet on white rice is the best side dish. Soy sauce broiled chilly hairtail with sufficient radish is good for a side dish, but also good as an accompaniment for drinks. Soft and delicate raw hairtail filet has a clean taste which is different from flatfish and rockfish. Hairtail soup is also the best cure for a hangover.


Soy sauce broiled hairtail

Soy sauce broiled hairtail made with pieces of thick hairtail, radish, potato, and onion all in one pot can be difficult to wait for but only because of the aroma. When you pick at the filet with chopsticks, a big white piece will fall away, and hairtail filet well-seasoned with chilli and sweet seasoning will empty your rice bowl. After finishing the filets, it is also tasty if you mix the rice in the remaining soup.


Hairtail soup

Hairtail soup is Jeju’s unique soup made of fresh hairtail and squash. There are a few cases of boiling soup with fish with a lot of fat such as hairtail (except chilly fish soup), but in Jeju-do, including hairtail, they are frequently boiled and enjoyed as a soup with tile fish, chub mackerel, and anchovy. Hairtail soup is the best cure for a hangover after a heavy night drinking. You need to have it right after boiling when it is hot to prevent the fishy smell and to enjoy the true taste.


Negeori Sikdang

20, Seomun-ro 29beon-gil, Seogwipo-si, Jeju-do, Republic of Korea +82-64-762-5513

Matna Sikdang

43, Dongnyuam-ro, Goseong-ri, Seongsan-eup, Seogwipo-si, Jeju-do, Republic of Korea +82-64-782-4771


41, Sindae-ro 12-gil, Jeju-si, Jeju-do, Republic of Korea +82-64-711-8090

Mandeok Restaurant

16, Seoseongil-ro, Seongeup-ri, Pyoseon-myeon, Seogwipo-si, Jeju-do, Republic of Korea +82-64-787-3827


129, Cheonjeyeon-ro, Seogwipo-si, Jeju-do, Republic of Korea +82-64-738-9577

Chunsim Ine

16, Changcheonjungang-ro 24beon-gil, Changcheon-ri, Andeok-myeon, Seogwipo-si, Jeju-do, Republic of Korea +82-64-794-4010

E-Joeun Sikdang

97, Cheonjeyeon-ro, Seogwipo-si, Jeju-do, Republic of Korea +82-64-738-7123


The soup with the best taste

Horse Mackerel

Horse mackerel is similar to chub mackerel. It is marked with dark green on the back, and the belly is white silver. It has been eaten for a long time in Korea. In <Jasaneobo>, horse mackerel is called ‘Gagodoeo’, fake chub mackerel, and it is written that it is tastier than chub mackerel. You can have horse mackerel all year round, but the best season is throughout the summer. Most fish are tastier right before spawning, but horse mackerel is tasty immediately after spawning in Apr. ~ Jul. Thick fat filets from the horse Mackerel are available from Jul., and the taste is the best in Sep. With an adequate mix of ingredients such as alanine, glycine, and glutamic acid, etc. with fat, it creates a unique sweet and delicious taste. It is also distinct as there is virtually no fishy smell.


Gakjaegi soup

Recently, horse mackerel has achieved a class upgrade. This has happened because the tasty ‘Gakjaegi soup’ has become popular. Gakjaegi soup is boiled in ttukbaegi with one fresh horse mackerel, lettuce, and soybean paste, and mackerel’s suitable oil and the sweetness of lettuce are mixed to make a light and clean taste. It makes you say ‘Delicious’ with just one spoon of the soup


Raw horse mackerel

Not many people know that you can eat raw horse mackerel. But, raw horse mackerel has the taste that rivals any high class raw fish. Japanese people rank the right season’s horse mackerel as the best for sashimi and sushi and enjoy them. Raw horse mackerel is made with the skin attached unlike the general method use for sashimi, and chopped green onion splattered on top with red chili pepper paste and vinegar put in it for the best taste.


Our SNS channels:




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.