Jeju Island, Home, Food
 |
Description
Book Introduction
『Jeju Island, Home, and Food』 is a book that covers Jeju Korean food recipes.
This is a culinary essay that combines Jeju's history and culture, the lives and wisdom of Jeju women, with Jeju Korean food.
As you turn the pages, you will savor the unique flavors of Jeju, derived from the sea and land, and empathize with the delicious food essays, which are like fairy tales.
It may be grandiose, but it's difficult to begin with Jeju cuisine without considering its history, culture, natural environment, and even the lives of its women.
Fortunately, as you read each dish prepared by the master haenyeo chef, you will get the impression that you are walking along the coast, oreum, or Gotjawal of Jeju Island as you listen to the stories of the 'humanities table' told through his witty remarks.
'I've been to Jeju Island for a while now.
This is why the one-line comment by romantic gourmet Heo Yeong-man, “I was treated to local food, and it was completely different from anything I’ve ever eaten before,” is so impressive.
This is an exciting book that lets you discover another side of Jeju Island, not just the famous and crowded tourist spots.
This book is largely divided into four chapters.
Before starting the actual cooking, the book “The Roots of Jeju Korean Cuisine” covers the unique characteristics of Jeju home cooking, seasonings, salted seafood, and pickled vegetables, which will help you understand the Jeju cuisine that follows.
The Jeju local cuisine introduced by the author is somewhat different from the cuisine that is popular in Jeju at each time period, so if you pay close attention to “Traditional Oral Food,” you will know what to look for and eat when you come to Jeju.
Furthermore, it is no exaggeration to say that the author, who hails from a family of female divers, carefully selected “Haenyeo Food Full of Secrets” is a treasure trove of precious flavors that embody the identity of Jeju’s sea.
Lastly, Jeju Korean cuisine, which relies on ingredients provided by nature due to its long history of isolation, shines in “Four Seasons Healing Korean Cuisine.”
The seasonal table, which is not dependent on seasoning but rather contains the unique flavors of seasonal ingredients, represents the four faces of Jeju.
The book-within-a-book section, “Ark of Taste,” at the end of the book is a resource that objectively proves the value of Jeju’s precious ingredients and food, and also contains the author’s will to preserve and continue Jeju’s disappearing ingredients.
This is a culinary essay that combines Jeju's history and culture, the lives and wisdom of Jeju women, with Jeju Korean food.
As you turn the pages, you will savor the unique flavors of Jeju, derived from the sea and land, and empathize with the delicious food essays, which are like fairy tales.
It may be grandiose, but it's difficult to begin with Jeju cuisine without considering its history, culture, natural environment, and even the lives of its women.
Fortunately, as you read each dish prepared by the master haenyeo chef, you will get the impression that you are walking along the coast, oreum, or Gotjawal of Jeju Island as you listen to the stories of the 'humanities table' told through his witty remarks.
'I've been to Jeju Island for a while now.
This is why the one-line comment by romantic gourmet Heo Yeong-man, “I was treated to local food, and it was completely different from anything I’ve ever eaten before,” is so impressive.
This is an exciting book that lets you discover another side of Jeju Island, not just the famous and crowded tourist spots.
This book is largely divided into four chapters.
Before starting the actual cooking, the book “The Roots of Jeju Korean Cuisine” covers the unique characteristics of Jeju home cooking, seasonings, salted seafood, and pickled vegetables, which will help you understand the Jeju cuisine that follows.
The Jeju local cuisine introduced by the author is somewhat different from the cuisine that is popular in Jeju at each time period, so if you pay close attention to “Traditional Oral Food,” you will know what to look for and eat when you come to Jeju.
Furthermore, it is no exaggeration to say that the author, who hails from a family of female divers, carefully selected “Haenyeo Food Full of Secrets” is a treasure trove of precious flavors that embody the identity of Jeju’s sea.
Lastly, Jeju Korean cuisine, which relies on ingredients provided by nature due to its long history of isolation, shines in “Four Seasons Healing Korean Cuisine.”
The seasonal table, which is not dependent on seasoning but rather contains the unique flavors of seasonal ingredients, represents the four faces of Jeju.
The book-within-a-book section, “Ark of Taste,” at the end of the book is a resource that objectively proves the value of Jeju’s precious ingredients and food, and also contains the author’s will to preserve and continue Jeju’s disappearing ingredients.
- You can preview some of the book's contents.
Preview
index
Opening 1
I became an adult by eating the sea.
Opening 2
This bird's house, Heul, and the master Jin Yeo-won
Four different recommendations
Heo Young-man (cartoonist, gourmet)
Lee Bo-eun (CEO of Marche Friends)
Kim Ji-wan (D&Department Jeju Representative)
Choi Seong-woo (CEO of Security 1942)
First, basic preparation
Write | The Roots of Jeju Korean Cuisine
1 Island · House · Food
Taste, aroma, texture! Ingredient properties and cooking methods
Word of mouth, oral food
So that it is sufficient even without medicine, abbreviated
Natural longevity diet
Natural gastronomy
Sharing, food for everyone
Natural cycle, eco-friendly diet
2 Seasoning or seasoning
salt
soybean paste
Shindari vinegar
red pepper powder
3 Basic side dishes: salted seafood and pickled vegetables
Jeonbokjeot (fermented abalone intestines) and Geujeot (fermented crab intestines)
Anchovy sauce
Pickled fish
Salted horned conch
Sea urchin roe sauce
Pickled green garlic and pickled wild chives
Jeju traditional persimmon leaf pickles
Pickled radish, pickled pheasant farm
Radish pickle
Pickled radish leaves
soybean leaf pickles
Sesame radish pickle
Yanghabongori Jangajji
Find | Traditional Oral Food
sea urchin soup
Galchi and pumpkin soup
Raw fish soup
raw fish
Pumpkin leaf barley dumplings
meat noodle soup
Jeju red bean porridge
Jeju abalone porridge
Grilled Okdom and Solani
Bingtteok
Cada | Haenyeo cuisine full of secrets
Jeonmaeng-itguk and Gakjaegitguk
Anchovy soup
Okdom soup
Godongmiyeokguk and Bomalmiyeokguk
Honghae Sammi Seaweed Cold Soup
Umujeok & Umu Naengguk
Horned conch salad
seaweed
Cabbage and bean porridge
Sea urchin roe porridge
Godong seaweed porridge and bomal seaweed porridge
Octopus porridge
Gekkongjang Gingi Kongjang
Crab porridge and gingi porridge
Steamed sea urchin roe and onion leaves
Eat | Four Seasons, Healing Korean Food
spring
Hotteokbap
Yangtaeguk and Jangtaeguk
Stir-fried windbreak vegetables
Salad with dried squid
Cabbage flower kimchi and winter kimchi
Spring vegetables, pickled radish, green bean paste, pickled wild chives, pickled green garlic
summer
Potato rice and jisilbap
Turnip barley rice kimchi
Grilled sea bream
Braised Korean soy sauce with dried pollack and sea bream
Seasoned red pepper leaves
Cold soybean paste soup with green onions
Summer ssam vegetables, pickled seaweed, pickled jepit leaves, and green bean paste
autumn
Banjigi rice
Cabbage and soybean paste stew
braised mackerel with pickled radish
Old pumpkin side dish
Green bean pickles
Pickled cabbage kimchi
Autumn ssam vegetables, green bean paste, salted fermented soybeans, and pickled fermented soybean sprouts
winter
Sweet potato rice with green tea
soybean soup
Braised black sea bass and soybeans
Rapeseed salad
Mustard greens kimchi, seaweed kimchi
Raw seaweed, winter vegetables, green bean paste, and salted fermented soybeans
Read | Jeju Food Fairy Tale
Story 1: Fair and Healthy Rice, Jeju-style Ban and Momguk
Story 2: Fifty Rice, Fifty Legs
Story 3: Bracken Fern Yukgaejang, its Sticky Flavor
Story 4: June 20th, Eating Chicken
Story 5 Mackerel Porridge with No Room for Fish
Story 6: The Long Winter Day's Sincerity, Pheasant Candy
Story 7: Baby Seolrun's Sweet Potato Rice
Story 8: Jeju Doenjang that Damaged My Mother-in-Law's Eyes
Story 9: The Magical Remedy for Braised Fish: Manongji, the All-Purpose Soy Sauce
Story 10 Cold Medicine in the Front Yard, Dangu Yuja
Story 11: Jeju and Chusa Kim Jeong-hui, the No. 1 Place of Exile in the Joseon Dynasty
Story 12: The Beginning of a Food Fairy Tale: The Life Story of a Jeju Haenyeo
Book within a book
A Voyage of Taste, Ark of Taste 243
Jeju green bean paste / Jeju black beef / Jeju gangsul / Jeju pheasant taffy / Jeju daeng yuja / Jeju sundari or shindari / Jeju native persimmon / Jeju native pork / golgamju / mountain fish / jabari / Jeju obunjagi / damselfish / agar / tilefish / hijiki / gu-eok cabbage / Jeju native chicken / Jeju chammom / Jeju abalone / Jeju red sea ginseng / Jeju gosorisul / red sea bream / moinsandi wonsandi / gakgaksiri millet / gangdolari / doombi / Jeju ohapju / Jeju omegisul / samdachal / suae
Final greeting 1
Jeju Time Travel: Did you enjoy the food? 262
Farewell 2
Jeju's Table in the Book: Taste and Style? 263
I became an adult by eating the sea.
Opening 2
This bird's house, Heul, and the master Jin Yeo-won
Four different recommendations
Heo Young-man (cartoonist, gourmet)
Lee Bo-eun (CEO of Marche Friends)
Kim Ji-wan (D&Department Jeju Representative)
Choi Seong-woo (CEO of Security 1942)
First, basic preparation
Write | The Roots of Jeju Korean Cuisine
1 Island · House · Food
Taste, aroma, texture! Ingredient properties and cooking methods
Word of mouth, oral food
So that it is sufficient even without medicine, abbreviated
Natural longevity diet
Natural gastronomy
Sharing, food for everyone
Natural cycle, eco-friendly diet
2 Seasoning or seasoning
salt
soybean paste
Shindari vinegar
red pepper powder
3 Basic side dishes: salted seafood and pickled vegetables
Jeonbokjeot (fermented abalone intestines) and Geujeot (fermented crab intestines)
Anchovy sauce
Pickled fish
Salted horned conch
Sea urchin roe sauce
Pickled green garlic and pickled wild chives
Jeju traditional persimmon leaf pickles
Pickled radish, pickled pheasant farm
Radish pickle
Pickled radish leaves
soybean leaf pickles
Sesame radish pickle
Yanghabongori Jangajji
Find | Traditional Oral Food
sea urchin soup
Galchi and pumpkin soup
Raw fish soup
raw fish
Pumpkin leaf barley dumplings
meat noodle soup
Jeju red bean porridge
Jeju abalone porridge
Grilled Okdom and Solani
Bingtteok
Cada | Haenyeo cuisine full of secrets
Jeonmaeng-itguk and Gakjaegitguk
Anchovy soup
Okdom soup
Godongmiyeokguk and Bomalmiyeokguk
Honghae Sammi Seaweed Cold Soup
Umujeok & Umu Naengguk
Horned conch salad
seaweed
Cabbage and bean porridge
Sea urchin roe porridge
Godong seaweed porridge and bomal seaweed porridge
Octopus porridge
Gekkongjang Gingi Kongjang
Crab porridge and gingi porridge
Steamed sea urchin roe and onion leaves
Eat | Four Seasons, Healing Korean Food
spring
Hotteokbap
Yangtaeguk and Jangtaeguk
Stir-fried windbreak vegetables
Salad with dried squid
Cabbage flower kimchi and winter kimchi
Spring vegetables, pickled radish, green bean paste, pickled wild chives, pickled green garlic
summer
Potato rice and jisilbap
Turnip barley rice kimchi
Grilled sea bream
Braised Korean soy sauce with dried pollack and sea bream
Seasoned red pepper leaves
Cold soybean paste soup with green onions
Summer ssam vegetables, pickled seaweed, pickled jepit leaves, and green bean paste
autumn
Banjigi rice
Cabbage and soybean paste stew
braised mackerel with pickled radish
Old pumpkin side dish
Green bean pickles
Pickled cabbage kimchi
Autumn ssam vegetables, green bean paste, salted fermented soybeans, and pickled fermented soybean sprouts
winter
Sweet potato rice with green tea
soybean soup
Braised black sea bass and soybeans
Rapeseed salad
Mustard greens kimchi, seaweed kimchi
Raw seaweed, winter vegetables, green bean paste, and salted fermented soybeans
Read | Jeju Food Fairy Tale
Story 1: Fair and Healthy Rice, Jeju-style Ban and Momguk
Story 2: Fifty Rice, Fifty Legs
Story 3: Bracken Fern Yukgaejang, its Sticky Flavor
Story 4: June 20th, Eating Chicken
Story 5 Mackerel Porridge with No Room for Fish
Story 6: The Long Winter Day's Sincerity, Pheasant Candy
Story 7: Baby Seolrun's Sweet Potato Rice
Story 8: Jeju Doenjang that Damaged My Mother-in-Law's Eyes
Story 9: The Magical Remedy for Braised Fish: Manongji, the All-Purpose Soy Sauce
Story 10 Cold Medicine in the Front Yard, Dangu Yuja
Story 11: Jeju and Chusa Kim Jeong-hui, the No. 1 Place of Exile in the Joseon Dynasty
Story 12: The Beginning of a Food Fairy Tale: The Life Story of a Jeju Haenyeo
Book within a book
A Voyage of Taste, Ark of Taste 243
Jeju green bean paste / Jeju black beef / Jeju gangsul / Jeju pheasant taffy / Jeju daeng yuja / Jeju sundari or shindari / Jeju native persimmon / Jeju native pork / golgamju / mountain fish / jabari / Jeju obunjagi / damselfish / agar / tilefish / hijiki / gu-eok cabbage / Jeju native chicken / Jeju chammom / Jeju abalone / Jeju red sea ginseng / Jeju gosorisul / red sea bream / moinsandi wonsandi / gakgaksiri millet / gangdolari / doombi / Jeju ohapju / Jeju omegisul / samdachal / suae
Final greeting 1
Jeju Time Travel: Did you enjoy the food? 262
Farewell 2
Jeju's Table in the Book: Taste and Style? 263
Detailed image
.jpg)
GOODS SPECIFICS
- Date of issue: June 10, 2025
- Page count, weight, size: 264 pages | 190*255*16mm
- ISBN13: 9791159001512
- ISBN10: 1159001510
You may also like
카테고리
korean
korean
![ELLE 엘르 스페셜 에디션 A형 : 12월 [2025]](http://librairie.coreenne.fr/cdn/shop/files/b8e27a3de6c9538896439686c6b0e8fb.jpg?v=1766436872&width=3840)
