Restaurants in Jeju - 357+ Picks | Page 3

Doenjang and chili flakes give the cold broth a savory, gently spicy tang that sets it apart from the sweet-sour mulhoe…

Galchi-jorim here is braised with thick-cut radish and potato in a spicy sauce that does not lean on sugar. For galchi-…

The gogi-guksu broth is thick enough to recall dogani-tang or seolleongtang, both slow-simmered beef soups, and the spo…

The fried flounder that comes out as a free extra is as memorable as anything on the main menu. Side dishes like hijiki…

Peanut butter sauce on a black-pork patty defines the Udo peanut burger, and the sauce is strong enough to split opinio…

The music is kept so low it is barely there, and the waves come through even from inside. The Baksugijeong cliffs stand…

Momguk simmers gulfweed, a Jeju seaweed, in pork broth, and the bowl carries the nuttiness of seaweed soup, a slippery…

At this bagel bakery in Dongbok-ri, Gujwa-eup, a plain bagel with a cream cheese picked on the side makes a snack, and…

A Yemeni chef who settled in Jeju runs this halal kitchen with his Korean wife. The hummus is ground very smooth and le…

A 3,500-pyeong garden surrounds the restaurant, and families with children sometimes take a lap around it after eating.…

The meljeot dish gets set straight into the coals to warm, said to be the old Jeju way. The black pork is fresh, never…

Stone octopus stir-fry (dolmuneo bokkeum) comes heaped with perilla leaves, its sauce sweet and salty in a way that rec…

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

Because the seating is half open to the air, grill smoke clings less to clothes; by day you look out to sea, and after…

The jjamppong noodles are made with hijiki and gulfweed, two seaweeds Udo is known for. U-jjam is loaded with abalone,…

Hoe-guksu comes on a big platter with medium-thick wheat noodles, slices of raw white fish and chojang chili sauce all…

Order the Hallasan fried rice and a staff member piles it into a mountain on the griddle while running through the stor…

Large hairtail pieces simmer with radish and potato in an earthenware pot for the galchi-jorim (braised hairtail), and…

If you cannot decide between fresh-made kalguksu and fresh ramen for the noodles at the end, just ask for half of each.…

The broth looks clear at first because the seasoning sits at the bottom of the bowl; only after a thorough stir does th…

Plenty of bomal, small Jeju sea snails, go into the cream pasta, giving the sauce a sea-salty edge without making it he…

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…