List of Jeju dishes

The following dishes are primarily associated with the cuisine of Jeju Island, South Korea.

Main dishes

 * Japgokbap, (잡곡밥), made with multiple grains
 * Saengseon guksu, (생선국수), noodles made with fish
 * Memil kalguksu, (메밀칼국수), noodle dish made with buckwheat
 * Memil jeobaegi, (메밀저배기), made with buckwheat
 * Memil mandu, (메밀만두), mandu (dumpling) made with a buckwheat covering
 * Gontteok guk, (곤떡국), made with tteok (rice cakes)

Porridge

 * Memil beombeok, (메밀범벅), thick porridge made with buckwheat and other grains
 * Haemuljuk, (해물죽), porridge made with seafood
 * Jeonbokjuk, (전복죽), porridge made with abalone
 * Okdomjuk, (옥돔), porridge made with tilefish
 * Gingijuk, (깅이(게)), porridge made with crabs
 * Chogijuk, (초기죽), porridge made with shiitake
 * Dakjuk, (닭죽), porridge made with chicken
 * Maeyeoksaejuk, (매역새죽), porridge made with young wakame
 * Bomaljuk, (보말죽), porridge made with buckwheat Omphalius rusticus

Challyu

 * Gosari guk, (고사릿국), made with fernbrake
 * Tot naengguk, (톳냉국)
 * Pork yukgaejang, (돼지고기육개장), spicy soup made with pork
 * Doenjang jjigae, (된장찌개), jjigae made with fermented soybean paste
 * Bokjaengi jijimi, (복쟁이지짐이)
 * Sangeo jijimi, (상어지짐이)
 * Obunjaengi jjim, (오분쟁이찜)
 * Jari jijimi, (자리지짐이)
 * Dwaejigogi jorim, (돼지고기조림)

Grilled dishes

 * Okdom gui, (옥돔구이), grilled Tilefish
 * Dwaejigogi gui, (돼지고기구이), made with pork
 * Bollak gui, (볼락구이)
 * Sangeopo gui, (상어포구이), made with dried shark fillet

Pancakes

 * Sangeo sanjeok, (상어산적), made with shark
 * Gyeoran jeon, (계란전), made with eggs
 * Gosari jeon, (고사리전)
 * Chogi jeon, or called pyogo jeon (초기전, 표고전), made with shiitake
 * Kkwong jeok, (꿩적), made with pheasant meat
 * Memilmuk jijimi, (메밀묵지짐이)
 * Kkwong jijimi, (꿩지짐이), made with pheasant meat

Pickles

 * Huchutip jangajji, (후춧잎장아찌), pickle made with pepper leaves
 * Putgochu oijangajji, (풋고추오이장아찌), pickle made with green chili pepper and cucumber in soy sauce

Raw dishes

 * Jarihoe, (자리회)), made with damselfish
 * Jari mulhoe, (자리물회), made with damselfish
 * Jari ganghoe, (자리강회)
 * Jeonbok sorahoe, (전복소라회)
 * Molmang hoe, (몰망회)
 * Ojingeo hoe, (오징어회), sliced raw squid made with squid
 * Bigye hoe, (비계회)
 * Dwaeji saekkihoe, (돼지새끼회)

Sauteed vegetables

 * Yangae muchim, (양에무침)
 * Totnamul, (톳나물)

Wraps

 * Nalmiyeok ssam, (날미역쌈)
 * Naldasima ssam, (날다시마쌈)
 * Kongnip ssam, (콩잎쌈)

Kimchi

 * Jeonbok kimchi, (전복김치)
 * Dongji kimchi, (동지김치)
 * Haemul kimchi, (해물김치)
 * Nabak kimchi, (나박김치)

Dried dishes

 * Dasima twigak, (다시마 튀각)
 * Gajuk bugak, (가죽부각)
 * Kkaetip bugak, (깻잎부각)
 * Suae, (수애, 순대)
 * Cheongmuk, (청묵(메밀묵))

Tteok

 * Bingtteok, (빙떡), tteok made with buckwheat
 * Banchalgon tteok, (반찰곤떡)
 * Dal tteok, (달떡, literally "moon tteok"), tteok made by pounding rice and shaped into a circle like a full moon. It is also a local specialty of Hamgyong province.
 * Dodom tteok, (도돔떡), made with rice
 * Chim tteok or called jopssal sirutteok, (침떡, 좁쌀시루떡)
 * Chajopssal tteok, (차좁쌀떡), made with Italian millet
 * Omaegi tteok, (오매기떡), tteok made with Italian millet and shaped into a ring
 * Dollae tteok, (돌래떡), made with Italian millet flour or buckwheat flour.
 * Sok tteok, (속떡, 쑥떡), tteok made by pounding rice and boiled ssuk (Artemisia indica).
 * Memil bukkumi, (메밀부꾸미), made by pan-frying pieces of dough made with buckwheat and stuffed with a sweeten filling.
 * Ppadaegi tteok or called gamje tteok, (빼대기, 감제떡), tteok made with powder of dried sweet potato and shaped like songpyeon
 * Sangae tteok, (상애떡), tteok made with wheat flour and makgeolli (rice wine)

Desserts

 * Yakgwa, (약과), a variety of yumil-gwa in hangwa, Korean traditional confectionery, made with honey and wheat flour
 * Dak yeot, (닭엿), yeot (candy) made with glutinous millet and chicken
 * Kkwog yeot, (꿩엿), yeot made with glutinous millet and pheasant meat
 * Dwaejigogi yeot, (돼지고기엿), yeot made with glutinous millet and pork
 * Haneulaegi yeot, (하늘애기엿), yeot made with glutinous millet and Trichosanthes kirilowii
 * Hobak yeot, (호박엿), yeot made with pumpkin
 * Bori yeot, (보리엿), yeot made with barley
 * Maneul yeot, (마늘엿), yeot made with glutinous millet and garlic

Non-alcoholic beverages

 * Sulgamju, (술감주), made with chilled steamed rice and nuruk (a fermentation starter)
 * Milgam hwachae, (밀감화채), hwachae (punch) made with Mandarin orange
 * Jagulcha, (자굴차), made with dried leaves of Albizia julibrissin
 * Soyeopcha, (소엽차), made with dried Limnophila aromatica