Korean in Jeju City: Ujin Haejangguk & More - 33 Local Picks

Pork and bracken fern are simmered until they lose their shape, giving the gosari yukgaejang a thick, porridge-like bod…

The braised rockfish (ureok jorim) is spicy without being harsh, and the flesh lifts away with chopsticks. That flesh g…

One Gwanghae modum set brings braised and grilled hairtail (galchi jorim and galchi gui), grilled mackerel, a seafood s…

Every rice dish comes in a stone pot. The Tongyeong sea squirt bibimbap carries a strong briny aroma, while the sea urc…

Barley rice and leafy wraps arrive with spicy stir-fried pork (jeyuk bokkeum), grilled mackerel, tofu with dressed gree…

Near Hallim Port, the haemul galbi-jjim fills one pot with beef short ribs, octopus legs, abalone, shrimp and small oct…

Pork jumulleok goes onto the hot plate first, and the hanchi (mitre squid) jumulleok is added later so it stays tender.…

Instead of a thin garnish, the gogi guksu, Jeju's pork noodle soup, carries four or five thick slices of pork. The best…

The meal opens with chicken shabu-shabu: breast meat from a native Korean chicken, cooked with vegetables in a clear ch…

Thin slices of green Jeju citrus (cheonggyul) cover the chilled broth, and their juice seeps in a little more each time…

The ssambap set, rice with leafy wraps, is the only meal on offer. Soft dombae gogi (Jeju-style boiled pork) and grille…

Gakjaegi-guk puts a whole horse mackerel in soybean-paste broth; pick the flesh off the bones, dip it in the seasoning…

The pork itself is fairly ordinary; what brings people here is mel-jorim. Every table gets a big earthenware pot of it,…

The 13-dish Jeju hanjeongsik comes with braised mackerel by default, but you can ask to swap it for braised hairtail (g…

Mom-guk, mojaban seaweed simmered in pork-bone stock, comes thick and full of meat. The gogi-guksu broth is light rathe…

Pork, boiled and sliced onto a wooden board, is the point here: Nohyeong-dong dombe gogi on its own, or kimchi dombe bo…

For the galchi sotbap, hairtail is carefully deboned, grilled and laid over pot-cooked rice, then eaten with wasabi and…

A family that once ran Seomun Dubu makes the tofu here from Jeju-grown soybeans only, and the name fits: doombi is Jeju…

The jangmo set (jangmo jeongsik) pairs abalone stone-pot rice with soy-marinated crab (ganjang gejang), soy-marinated a…

A path between low stone walls in Aewol's Haga-ri leads to a second-floor dining room where sunlight pours through tall…

Wando abalone fills the jeonbok-juk (abalone rice porridge) generously for its size, and the flavor stays clean and mil…

Under a thatched roof in Bonggae-dong, the four-person set covers abalone stone-pot rice, grilled mackerel, spicy stir-…

Deulkkae-agutang, monkfish simmered in perilla-seed broth, starts nutty and turns quietly spicy toward the end. When th…

Grilled mackerel comes with its salted skin browned, alongside barley rice and doenjang soup with seaweed. About four s…