제주 음식 여행: 꼭 맛봐야 할 7대 향토음식 편집하기 (부분)

===Eng===
'''A Culinary Journey in Jeju: Seven Traditional Dishes'''

Jeju’s traditional cuisine is characterized by simple cooking methods that highlight the fresh ingredients sourced from its clean seas and fertile fields. In 2013, Jeju Special Self-Governing Province selected seven representative dishes as the “Seven Traditional Dishes of Jeju.” The selected dishes are cold raw pearl-spot chromis soup (<i>jari mulhoe</i>), cutlassfish soup (<i>galchi guk</i>), sea urchin soup (<i>seongge guk</i>), cold raw cuttlefish soup (<i>hanchi mulhoe</i>), grilled red tilefish (<i>okdom gui</i>), buckwheat crepes with radish filling (<i>bingtteok</i>), and pork noodles (<i>gogi guksu</i>).

Cold raw pearl-spot chromis soup is a refreshing summer dish made with pearl-spot chromis caught off the coast of Jeju from May to August. The fish is thinly sliced with the bones intact and served in chilled water with a soybean paste-based seasoning, along with fresh vegetables. Low in fat and rich in minerals such as calcium and iron, it is considered a high-protein food. A local saying even claims that “if you eat cold raw pearl-spot chromis soup five times during midsummer, you won’t need any health supplements.”

Cutlassfish soup, also known locally as cutlassfish and pumpkin soup (<i>galchi hobak guk</i>), is prepared by simmering fresh cutlassfish with mature pumpkin, along with napa cabbage, minced garlic, and green and red chili peppers. Although Jeju cutlassfish is caught year-round, it is considered especially flavorful in autumn. In addition to soup, it is commonly enjoyed braised or grilled due to its rich savory taste.

Sea urchin soup is made by boiling sea urchin roe with seaweed, harvested by Jeju’s women divers (<i>haenyeo</i>). Traditionally regarded as a special dish for important occasions such as weddings and funerals, the amount of sea urchin roe added to the soup was sometimes seen as reflecting the host’s sincerity toward guests.

Cold raw cuttlefish soup is prepared by cleaning cuttlefish, removing the entrails and skin, and slicing it into thin strips before serving it with vegetables, seasoning, and chilled water. A popular summer dish in Jeju, it differs from similar dishes in other regions by using soybean paste as its base, which helps reduce any fishy flavor while complementing the chewy texture of the cuttlefish.

Grilled red tilefish is made from premium red tilefish caught in the waters around Jeju. After removing the scales and entrails, the fish is salted and air-dried in the island’s natural sea breeze before being grilled. Jeju red tilefish has long been prized for its excellent flavor and was offered as a royal tribute during the Joseon period (1392-1910). When properly dried, the fish develops a slightly firm texture with natural oils rising to the surface, resulting in a clean and savory taste when grilled.

Buckwheat crepes with radish filling are made by spreading a thin buckwheat batter into a crepe, filling it with shredded radish, and rolling it into a cylinder. It pairs well with grilled red tilefish. In Jeju, this dish has traditionally been prepared for important family occasions such as weddings and funerals. Recently, as the health benefits of buckwheat have become widely known, it has been rediscovered as a wholesome dish.

Pork noodles consist of noodles served in a broth made by simmering pork and pork bones, topped with slices of boiled pork. In Jeju, there was a long-standing custom of boiling pork to serve guests at ceremonial occasions. In the 20th century, as dried noodles became more widely available and noodle consumption increased, the practice of adding noodles to pork broth spread, and the dish eventually became one of Jeju’s most representative traditional foods.