South Korea's Best-Kept Gourmet Secret

It takes a little more effort for a foreigner to discover Jeju’s traditional and innovative culinary delights, but it’s worth it.

- Mavis Teo

Every day, almost every five minutes, an airplane takes off from Gimpo International Airport in central Seoul for Jeju. Seoul-toJeju, a 450km flight lasting 70 minutes, is the world’s busiest air route. South Korea’s largest island lies south of its mainland and is a major tourist destination for South Koreans. Locals accounted for 13.5 of 15.28 million visitors in 2019. In November last year, the Jeju Tourism Organization reported that 10 million domestic visitors visited Jeju.

Home to breathtakingly beautiful vistas, rugged volcanic formations, fresh seafood, and Hallasan, the country’s tallest mountain at 1,974m, Jeju has many attractions. Its tourist infrastructure is unfriendly to non-Korean speakers, making it difficult for foreign visitors to experience the island beyond the beaten track, especially when it comes to dining.

Being the only self-governing province in the country, it marches to its own beat. Locals don’t care about awards or the Michelin dining guide (if it ever comes to Jeju). Consequently, most tourists cannot find references beyond the tourism board’s recommendations online and the few English blogs that list the same names.

Restaurants in Jeju gain fame through word of mouth. Hence, how might a foodie experience its culture and cuisine if he or she does not read or speak Korean? Through persistence and recommendations from friendly locals.