We’re in the process of updating our VisitJeju.net article for Muslim travelers to Jeju Island. Here’s a preview of a four-part introduction to Korean cuisine, featuring delicious non-pork items for you to try while here on Jeju Island. And as always, please let us know what you think in the comments section below. Thank you!
Beef
Bulgogi (불고기): Probably one of the most famous of Korea’s dishes in the world, this marinated beef has hints of soy sauce, green onion, garlic, honey, sesame, carrots and peppers. It’s not spicy, and the sweetness makes it a favorite with the kids.
Grilled short rib paddies (tteok galbi 떡갈비): The meat from beef ribs (galbi) is minced, seasoned with garlic and soy sauce, and made into paddies. It is accompanied by a bowl of white rice and the many side dishes that you’ll come to know well when dining in Korea.
Braised short ribs (galbi jjim 갈비찜): The “big brother” of galbi tang, this dish is composed of short ribs trimmed of fat that is seasoned with a sweet soy sauce and braised for an extended period. Pieces of carrots and potatoes, chestnuts, ginko nuts, onion and other vegetables round out the feast. It’s so good, you’ll probably be left wanting more even if you’re full to bursting!
Short rib soup (galbi tang 갈비탕): This soup is a comfort food that brings out the flavor of the beef with a skillful boiling technique. Added to the clear broth is white radish pieces, some sliced green onions and glass noodles. You can add salt, black pepper, and red pepper flakes to taste. Each restaurant provides its own version of the dipping sauce on the side. Spicy kimchi and other sides, including white rice, round out the meal.
Beef bone soup (gom tang 곰탕): Rather than on the bone as you find with galbi tang, this dish serves the beef sliced and served in a clear broth that has simmered for many hours. It, too, can be seasoned to taste with salt, black pepper and/or red pepper flakes. Spicy kimchi and other sides, including white rice, round out the meal.
Spicy beef soup (yukgaejang 육개장): There’s a little bit of everything in this meal… beef brisket, fiddleheads, radish, the rootstocks of the taro plant, and more. The broth is generally spicy and combines with the above ingredients to make a substantial meal. If you’re particularly a fan of spicy food, then this is an excellent choice.
Chicken
Braised chicken (jjimdak 찜닭): Chopped into large pieces, bones and all, and boiled carefully with onions, carrots, mushroom and glass noodles, this spicy chicken dish looks as good as it tastes. It’s salty, sweet and spicy all at the same time, and goes very well with white rice on the side.
Spicy braised chicken (dakbokkeum tang 닭볶음탕): Basically, a spicy chicken stew. Large pieces of potatoes, carrots and green onions add color, texture and are aesthetically pleasing. Delicious with rice and kimchi.
Spicy stir-fried chicken (dak galbi 닭갈비): In a spicy marinade, chicken pieces are stir-fried at your table. Chopped fresh cabbage, carrots, sweet potato and rice cake pieces are added after the meat has cooked. Being in close proximity to the pan grill means that your clothes could get stained. You can ask the server for an apron (apchima 앞치마), which they will be happy to provide.
Ginseng chicken soup (samgye tang 삼계탕): A traditional favorite, this chicken soup is as medicinal as it is delicious. A whole young chicken is stuffed with ginseng, garlic, and sweet rice, and boiled until the meat can be easily pulled from the bones. There’s a lot going on flavor-wise with the dish, but you can always add available seasons to taste.
Noodles
Cold buckwheat noodles (mulnaengmyeon 물냉면): Often times if you eat Korean barbecue (slice after slice beef hot off the grill), the final part of the meal will include a soy bean soup/rice combo or a cold noodle option. This is where the tangy mustard and vinegar, white radish, and sliced pear, all combine with the beef broth to cleanse the palate of the oily barbecue course.
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