Sunday, May 21, 2017

YummY! - Authentic Korean Sashimi @ Seongsan-ri Jeju Island

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               Jotaro's Food Review              
Authentic Korean Sashimi @ Seongsan-ri Jeju Island

Seongsan Ilculbong, Seongsan-ri, Jeju Island, South Korea - March 2017
We were on a round Jeju Island cycling tour, and one important stop was Seongsan where there is a Korean Cycling Passport Station and nearby is the famed Seongsan Ilchulbong Peak. Most will stop near the port that ferry people over to Udo Island for lunch. There are many seafood restaurant here; we had ours at Hyundai Restaurant which serves Korean-style Sashimi.
The photo above is that of the Sliced Raw Silver Hairtail Fish.



Short of time we did not get to visit the Seongsan Ilchulbong Peak. It's a extinct volcano with a green plateau within it's crater. But eating at the Hyundai Restaurant was one which was also a culnirary lesson in Korean Food. Read on to learn something about it too.


A view of what we ate, we will come to details later on:
Top centre is raw fish noodle.

The greenish dish at the second row is Wasabe Rice, next to it is Salt Grilled Mackerel, and one the left is Abalone Seaweed Soup.
Centre bottom row is Raw Crab Marinated in Soy Sauce. Other small dishes around are Banchan, Korean side dishes that comes with the main course.
Not shown in this photo are the raw fish, which will be show as we go along.


We kicked off with this nicely presented Slice Raw Mackerel, called in Korean Godeungeo-hoe (고등어회). Gudeungeo is Mackerel and the suffix hoe means raw.
This raw fish was very fresh and slightly sweet.


The raw fish were sliced and laid out onto these glazed porcelain holders with flowery patterns on top. I had initially thought that they were some kind of jelly (Greedy me, hahah!).


Next was small slices of Raw Small Silver Hairtail Fish called Galchi-hoe (갈치). These were really thin slices. Both the raw fish did not come in large quantities and eating them by themselves would not make a full meal.


Fortunatley, the meal came with a couple of bowls of Wasabi Rice topped with shreds of Mareun-miyeokdried seaweed (마른미역); and Tobiko (Flying Fish Roe). But then....  there we were, greenhorns in eating Korean Sashimi were wondering how we should be eating these.


Luckily, one of the owners (a pretty Korean lady) saw our predicament and came around showing us how to eat. I was paying full attention to her instruction but at the same time stealing glances at her pretty face... Heh heh!


The trick is to lay out the Wasabi Rice onto the provided Pirella Leaves, put some Banchan and top these with some of the raw fish; and them roll the whole thing up to be eaten Ssam-style!
Nifty yah?


Thsi is the Salt Grilled Mackerel, Godeungeo-gui (고등어구이). The ones served here were very fresh, but I would had liked it more if it was cooked caramelised-style .


The Hoe-guksu Raw Fish Noodles (in full it's called Hoeguksu Halmaejip, 회국수할매집)  came with slices of raw fish (of course), shreds of greens and top with slices of carrots and a sprinkling of sesame seeds. The whole dish was stirred with some kimchi sauce that was not to spicy or sourish, in fact it had a nice sweet based. I like this noodles very much.


Oodles of noodles stretched very long to be served to individual plates.


The Abalone Seaweed Soup (Jeonbok Miyeok-suk , 전복미역) came with loads of seaweed and fresh abalone (Jeonbok, 전복). With a combo of salty seaweed and sweet abalone, it was a very tasty and good soup.

The abalone (Jeonbok, 전복) was very fresh, and cooked together with their shells.

This Raw Crab Marinated in Soy Sauce (Ganjang-Gejang, 간장게) was one dish most of us dare not savour, it was really alien looking to us.

Another look at the alien (Ganjang-Gejang (간장게). Fenn did try it, took one mouth said it had an odd taste and then did not continue on. Urghs....)

Below are Hyundai's Sashimi Restaurant's menus together with their pricing:
Their special menu, Menu A is for two pax, and Menu B is for three pax. This was what we went for, one of each for the seven of us.

The Main Dish Menu 1.

The Main Dish Menu 2.

The Main Dish Menu 3, a couple of abalone and sea urchin dishes.

Their Mackerel Menu.

Their shopfront advertised themselves as a Slow Food place servining traditional seafood. I think they meant say eat at a leisurely pace 😆.

Hyundai Sashimi Traditional Seafood Restaurant
360 Seongsan-ri, Seongsan-eup, Seogwipo, Jeju-do, South Korea.
Mobile: +82-010-5590-2128



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You are at - Jotaro's Blog / FootSteps / YummY! / Korea 2017 Korean Food / Authentic Korean Sashimi @ Seongsan-ri Jeju Island
If you like this, view my other blogs at Jotaro's Blog
(comments most welcomed. if you like this pls share via facebook or twitter)

Saturday, May 20, 2017

YummY! - Good Jeju Black Pork (제주흑돼지) @ Halla Pork Restaurant, Sehwa-ri Jeju Island

You are at - Jotaro's Blog / FootSteps / YummY! / Korea 2017 Korean Food / Good Jeju Black Pork (제주흑돼지) @ Sehwa-ri Jeju Island
                                                              YummY!                                                             
               Jotaro's Food Review              
Good Jeju Black Pork (제주흑돼지) @ Halla Pork Restaurant, Sehwa-ri, Jeju Island

Sehwa-ri, Jeju Island, South Korea - March 2017
Jeju is renown for it's Black Pork (제주흑돼지/jeju heuk-doe-ji), pork from the Jeju Black Pigs reared at the farms on the island. These are smallish pigs with black skin and a smooth coat of hair. This domesticated pig is suppose to have a distinct taste with a chewier meat. Traditionally the pork is smoked over burning hay, allowing the smoke to penetrate the meat juices. We did not get to try this hay-smoked version, but while on a cycling tour of Jeju Island we did get to savour barbecued Black Pork. Did it stand up to it's reputation? Let's find out.


Days earlier, we had had some Black Pork at the Black Pork Street in Jeju City. That first impression wasn't a good one of this famous dish. The one we had was from one of the more renown restaurant there; we found it to be tough (almost like wild boar) and not having any particuclarly special taste. Fortunately, later on we perchance tried this dish again, one which was better and definitely representative of good Black Pork.
We were on our last leg of our round-Jeju cycling tour and had stopped for the night at the twin towns of Sehwa-ri and Hado-ri. These towns should not be missed if one is at Jeju Island, they are small yet charming towns and quiet with friendly people.
Sehwa-ri located about thirty kilometres from Jeju City has a nice sea front. On the walls of the beach, enterprising locals have placed cut tables with vases of flowers. These successfully tempt visitors to stop and take memorable photos, which will in turn lead them to patronising those shops.


About another five kilometre away is Hado-ri, a smaller town in a quiet farming hamlet. Here one will find the Jeju Haenyeo Museum (해녀박물관), a museum dedicated to the Haenyeo, the strong lady divers of the island. The museum show their history, their culture and there are even life-sized diorama of their houses, etc.
We were staying at the Manjo House in Hado-ri where they have colourful and very cosy chalets. Come dinner time, we rode fifteen minutes over to the Hala Pork Restaurant (in Sehwa-ri) which is also operated by our homestay owner.


Let's have a look at what we ate. Besides the usual soup, rice and Banchan we ordered some of the house specialty - Jeju Black Pork!
We had two cuts, the above is their pork belly that came in generous half-inch thick with vertical slits sliced half way through, this will make them easier to cook and to cut after cooking.


This is the Pork Neck, coming in thicker slabs with more fat and deeper slice cuts into them. Unlike the pork belly, these have been seasoned with some spices.
WE HAVE BEEN SERVED!


In these modern days restaurant, cooking is not over hay fire but on stainless steel grilles. We put cuts of both meat onto the grille and slowly cooked them, every once a while turning them over with large pincer that were provided.


Now the trick is not to be tempted to over-cook the meat. Probably two minutes on each side would be good. Large scissors are also provided to cut the meat into manageable pieces. At both sides of the grille are elevated flat sections where we could put cooked meat on them to keep them warm and also to drip off any excess oil.


Each of us was  provided with large saucers served with a soy-sauce/vinegar sauce mix. Into this we put cuts of large onions peppered with some black sesame. The mix softened the onion slightly and it turned out almost as good as the ones we had at the Gojipbultong Restaurant in Insadong, Seoul.


Now how do we eat Black Pork. Some of us had small cube cuts put into the saucers, dipped them into the sauce and ate them with the onions.


OR have them wrapped up in Pirella leaves together with some rice and Banchan and eat them ssam style; whichever way the meat was savoury and tasty; tender yet chewey.


CHEERS!
It was a good meal which totally changed our opinion of Black Pork; Halla Pork Restaurant is definitely the place to savour Black Pork when in Jeju Island. In fact many drive over from Jeju City to patronise this place, it's that good.


Halla Pork Restaurant
46-8 Sepyeonghang-ro, Sehwa-ri, Jeju Island, South Korea.

Phone: +82-084-7832811     |     Mobile: +82-010-3119-4554



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You are at - Jotaro's Blog / FootSteps / YummY! / Korea 2017 Korean Food / Good Jeju Black Pork (제주흑돼지) @ Sehwa-ri Jeju Island
If you like this, view my other blogs at Jotaro's Blog
(comments most welcomed. if you like this pls share via facebook or twitter)