A “demand food party†that awakens your sleeping gastronomic DNA
The dazzlingly beautiful blue sea of Jeju Island
The quiet night sea of Jeju
Flowers blooming brilliantly
A coveted silver harpoon!
Sizzle a yellowtail full of oil
The outside is crispy! The inside is moisturized~
Reverse charm grilled skewers
Sea buckthorn stew in sweet and spicy soup
Soft and savory sashimi
Even a sharp brown soup that fills the stomach
Lots of ocean scent! Pleasant to the eyes and mouth
Today's menu, skewers
<Are silver skewers and jackdaws the same thing? >
A hawthorn whose name changes depending on how you catch it
Depending on the fishing method, if silver remains on the body, it's a silverfish
If silver is damaged, it will be eaten
Fishing for Jeju Island's silverfish
The silver powder is as sparkling as it is
Mokpo eating fish caught with a net
Silver from sharks that come off when they bump into each other
What is the source of the shiny silver color is the guanine component
Ingredients that may cause stomach pain if eaten incorrectly
What is the guanine component on the surface of a cockerel
Most of them decompose when heated, so it's safe to eat them cooked
The mountains of Senegal are famous for their sharks
The appeal of Senegalese sharks is their large flesh
The Senegalese lark, a southern hawk that is different from Korea's hawk
<Why is radish included in stewed yellowtail? >
Daikon that goes without missing a part of stewed hake
Filling the taste with sweetness and coolness
A hawk and a fantasy partner
Not only that, but all over the table
Radish that is exuding its charm intermittently
The umami that comes from a hairtail seeps into the radish
Sea buckthorn and radish complement each other's flavors
Joseon radish is a daikon commonly eaten in Korea
It is characterized by being round, firm, and bluish at the top
Sandy banks of the Han River
The best environment for radish to grow
Because the radish at Seoulji Station is delicious
Seoul radish, which even had separate varieties
Radish is a radish harvested and eaten within 20 to 30 days after planting radish seeds in the past
Currently, varieties are also being improved separately
Selected by the Demand Gourmet Association from now on
Here are some “yellowtail†restaurants you should go to before you close.
The first dining room
A place where you can enjoy a variety of cuisines with fresh sea buckthorn in Jeju
Jeju 'Mulhangsik Dang'
At the entrance of a port factory in Jeju Island
The restaurant located
As soon as the harbor fishing boats arrive
Give me a salamander!
Savory sashimi with an excellent soft texture
Spicy and sweet seasoning for bobblebog stew
From deep-seared harrow to barbecued harbor meat, which is attractive
A place where you can properly enjoy fresh Jeju seaweed
Restaurant located right next to the factory
Buying and selling fresh seafood early in the morning
The vibrant scenery in front of the restaurant
Goldfinches who have finished working all night
When you arrive at the port
Auctions held at the workshop
Trim it right away and go to the top
Jeju sashimi that you can enjoy in a fresh state
Chewy and savory taste like the belly of a fish full of fat
Usually in September
I don't enjoy sashimi because there is little fat in the skewers
As an exception, this year, at the same time as a hawthorn
The taste is also excellent!
For stewing, seabuckthorn caught from November to January is mainly used
The prejudice that only living things are generally fresh
Fresh seabuckthorn is quickly cooled on the stomach as soon as you catch it
Han Joo-pyeong: Well, as I heard
Second dining room
Delicacies that can only be enjoyed in Jeju Island,
A place where you can enjoy seaweed soup
Jeju 'Four Street Restaurant'
Clean the fresh Jeju creature hairtail right away
If you pour fondant into boiling water
The flavor of the ingredients is alive
Seaweed soup with a refreshing and sharp flavor
A yellowtail full of oil sizzles on the grill~
The outside is crispy! The inside is moist
Even grilled skewers full of gravy
Delicious Jeju Island sea bream dishes
A place where you can enjoy it properly
Signature menu seaweed soup
Chinese cabbage and pumpkin that are clunky
A cool and refreshing soup flavor without a fishy smell
The secret to the refreshing flavor of the soup is chongyang pepper
Green pepper and pumpkin in bottled water
Then add fresh skewers
Plenty of Chinese cabbage
If you boil it in a bobble-bob
The sweetness of vegetables and the umami of yellowtail
A good combination of brown rice soup
What is the appeal of Kalchikguk
Refreshing yet sweet taste
The level of spiciness can be adjusted by telling in advance
Another menu, grilled skewers
Peeling off the rind
If you pack rice and eat
The saltiness of seaweed that spreads in the mouth
Unraveling in the mouth
Soft skewer meat
Sweep away the creature's harpoon
Pull out the scabbard, sprinkle salt on it, and go straight to the grill
Salted sauce that soaks into the flesh as it is baked
The moderately salty yet light flavor is excellent
Han Joo-pyeong: 1 day from today ♥
The third dining room
A different kind of seaweed stew with radish
A place that has caught the taste buds of many people
Songpa “Songpanaruâ€
Where to use Jeju and Mokpo's biological harp
In a special broth full of the smell of the sea
Seaweed stew made with boiled radishes that have been boiled once
Seasoned radish and
The fantastic chemistry of tender skewers!
Even seasonal grilled fish delivered on the same day
Cook with fish brought from the fish market every morning
Seasoned radish meets yellowtail
Apply soft, soft salamander
If you put simmered soup
One bowl of rice crackling!
Enmu is one of the gods! A different kind of seaweed stew
The perfect combination of tender skewer meat and sweet soup
After grinding dried shrimp with soybean flour and rice flour
Add perilla powder, miso paste, red pepper powder, etc.
Marinade that has been aged for about 3 days
Seasonings are evenly mixed with skewers and radishes
The savory and deep flavor of the seaweed stew is ready
Another menu, grilled fish
Sprinkle only coarse salt
The outside is crispy! The inner meat is baked to be moist
Juicy grilled sea bream
Grilled sea bream made by shoveling only the scabbard and roasting it
Han Joo-pyeong: It's a New World of Enthusiasm