We’re in the process of updating our VisitJeju.net article for Muslim travelers to Jeju Island (http://bit.ly/MuslimJeju). Here’s the third installment of a four-part introduction to Korean cuisine, continuing with delicious seafood options. We’ll have more non-pork menu options for you later in the week. And as always, please let us know what you think in the comments section below. Thank you!
Grilled tilefish (okdom gui 옥돔구이): Tilefish was once considered such a delicacy that the fish was served in the royal court. You can try it here, grilled with sea salt, plenty of vegetable side dishes, and white rice and soybean soup.
Seaweed and mollusk soup (bomalguk 보말국): This dish is comprised of seaweed, shellfish, garlic, salt, and powered buckwheat. It might class as “challenging” if you’re not a major seafood fan, but it is the “real deal” when it comes to Jeju classic dishes.
Mushroom hotpot (beoseot jeongol 버섯전골): Shitake and other mushrooms, oysters, pine nuts, veggies, thin slices of beef in broth combine into a slightly sweet and savory treat.
Soft tofu stew (sundubu jjigae 순두부찌개): At the heart of this stew is a spicy anchovy stock that supports a choice of beef, clams, or fish pieces. Top that off with soft tofu and perhaps a raw egg that cooks together with thinly sliced onions and green and red peppers for zest.
Soybean paste soup (doenjang guk 된장국): Here’s a basic dish beloved by all. You’ll probably find this more than any other soup served in Korean homes. The basic stock is flavored by boiling anchovies and kelp, after which mushrooms, onions, fish, meat or clams are added. A classic!
Hand-pulled dough soup (sujebi 수제비): Another anchovy stock (sometimes chicken or seafood are substituted) soup that supports a zucchini, green onion, egg and hand-pulled flour dough dish. There is generally one or more kinds of kimchi on the side to add zip to this mild menu item.
Seaweed soup (miyeokguk 미역국): A rich anchovy, beef or clam broth, combined with boiled brown seaweed, is challenging if you’re a seafood novice. But it’s so nutritious that literally all new mothers are served this for days after giving birth – no exceptions! It’s also traditionally served on your birthday. But any day of the year is a good time to enjoy this hearty soup.
Hot stone pot bibimbap (dolsot bibimbap 돌솥비빔밥): Be sure to avoid touching the hot stone bowl in which this mixed veggie and rice dish is served. Add red pepper paste to taste. The crunchy crust at the bottom of the bowl is particularly enjoyed by Koreans of all ages.
Spicy noodles (bibim guksu 비빔국수): This chilled noodle dish is spicy and refreshing. The crunch comes from julienned cucumber, parsley and perilla leaves. There’s also an egg and beef slice added for protein. There’s a hint of vinegar in the sauce, too. It’s very popular year-round.
Dried seaweed rolls (gimbap 김밥): A classic “take away” food, this rice and seaweed laver roll is the “sandwich” of Korea. You can add any number of ingredients, from boiled spinach, carrot and picked white radish as basic “toppings” to your favorite meat like tuna or beef, cheese, egg or even kimchi!
Spicy stir-fried rice cake (tteokbokki 떡볶이): Surprisingly popular given the spiciness, but as a snack it’s a perfect chewy treat. Veggies and pressed fish cakes often accompany the sticky rice sticks. You can find tteokbokki sold at small roadside stands and out front of general restaurants located in popular urban districts.
Stir-fried glass noodles and veggies (japchae 잡채): A light noodle dish with julienned beef, carrots and onions, and greens and sesame seeds on top, it may be tough to eat with chopsticks but it’s a real favorite, especially kids. You’ll find it at ceremonies and large evens, as well as buffets and many kinds of restaurant meals.
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