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Jeju Island Culinary Journey: Discovering Local Delights

Jeju Island, South Korea’s stunning southern gem, is a haven for food lovers seeking unique and unforgettable culinary experiences. My recent trip to this beautiful island uncovered two exceptional dining spots that truly captured the essence of Jeju’s fresh flavors and gourmet delights. Join me as I delve into the live mackerel sashimi at Miyoungine and the exquisite udon and mango bingsu at Podo Hotel Restaurant – definite highlights of my island adventure.

Planning Your Jeju Island Culinary Adventure

Traveling to Jeju Island from the Seoul metropolitan area typically involves a convenient one-hour flight. However, remember to factor in airport transfers, waiting times, and car rental (often essential for exploring Jeju), which can extend your travel day to half a day. Flight costs usually range from KRW 40,000 to over KRW 100,000 one-way, with early morning flights generally offering better deals. As Jeju is quite large (approx. 70km end-to-end), it’s wise to focus on specific regions rather than trying to see everything at once. My recent trip centered around the northwest, but I look forward to exploring new areas and their culinary offerings on future visits.

A Taste of Jeju’s Sea: Miyoungine’s Live Mackerel Sashimi

Our first culinary success was at Miyoungine (미영이네), a highly recommended specialist in live mackerel sashimi. While the main branch is in Moselpo, I visited the Jocheon branch, conveniently located about 20-30 minutes east of Jeju Airport. This branch offers a spacious, clean interior and a relaxed atmosphere with pleasant sea views, making it a perfect stop after arrival.

The Star Dish: Fresh Live Mackerel Sashimi

Live mackerel sashimi is a rare delicacy, and Miyoungine delivers it with excellence. For KRW 85,000, we enjoyed a generous sashimi and stew set. The mackerel was impeccably fresh, completely devoid of any fishy odor, highlighting the vibrant flavors of both the rich, fatty belly cuts and the firmer, chewier tail sections. It was superb wrapped in seaweed with rice and spicy vegetables, or simply enjoyed with a touch of ssamjang. The experience underscored why Miyoungine, along with Wondam, stands out as a top choice for this unique Jeju specialty.

Beyond Sashimi: Other Delights

Beyond the sashimi, we also tried grilled Norwegian mackerel, which was well-cooked but a bit dry. A delightful surprise, however, was the complimentary grilled tilefish. This dish was expertly prepared, almost fried, with perfect seasoning and a wonderfully crispy texture that was even preferred by my companions. The accompanying mackerel stew, though visually unassuming (dark broth with mackerel heads), was surprisingly delicious. It was hearty, spicy, and infused with a unique grainy texture, making it a flavorful complement to the fresh sashimi once you look past its appearance.

Elevated Dining: Podo Hotel Restaurant’s Udon & Bingsu Excellence

Our second successful culinary stop was the elegant Podo Hotel Restaurant (포도호텔 레스토랑), situated in southwest Jeju, offering picturesque views between mountains and the sea, approximately 9km from the O’Sulloc Tea Museum. As a hotel establishment, expect premium pricing, with main dishes ranging from KRW 30,000 to KRW 50,000. Yet, the quality of their renowned udon and unforgettable mango bingsu makes it a worthwhile indulgence.

Udon Perfection: From Classic to Spicy

The restaurant’s ambiance is luxurious, reminiscent of a high-end resort. We began with a welcoming crab porridge. The Jumbo Shrimp Tempura Udon captivated with its exceptionally springy and chewy noodles, complemented by a delicately savory broth – a truly refined dish. For a more robust flavor, the Shrimp Tempura Jjamppong Udon (KRW 45,000) is highly recommended. It’s lavishly portioned with abundant seafood (octopus, scallops, abalone, squid) in a rich, spicy broth boasting a distinctive “fire flavor” that leaves a lasting impression. It’s a substantial meal, potentially shareable!

The Ultimate Dessert: Jeju Apple Mango Bingsu

To cap off our meal, the Jeju Apple Mango Bingsu (KRW 76,000) was an absolute highlight. Adorned with intensely sweet and aromatic Jeju apple mango slices (superior to imported varieties due to no heat treatment), vanilla ice cream, and cherry, this dessert was a masterpiece. The shaved ice base was outstanding – rich in milky flavor with a hint of sweetness, requiring no extra toppings. Despite melting quickly due to its high milk content, this only enhanced its appeal, transforming from delicate shaved ice to a creamy, ice cream-like texture. This mango bingsu was, without a doubt, the best I’ve had all year, making it a highly recommended indulgence.

Conclusion

My Jeju Island journey was significantly enhanced by the culinary excellence of Miyoungine and Podo Hotel Restaurant. Whether you seek the unique freshness of live mackerel sashimi or a sophisticated udon and dessert experience, these two establishments are highly recommended for any discerning food lover. I eagerly anticipate my next Jeju visit this autumn or winter, ready to uncover more culinary gems and share them with you!