Daknehalman

A thick soup made with Jeju's Jeju bone, simmered all day with buckwheat flour and radish, a traditional Jeju-style galbitang.

A Jeju-style beef soup made by simmering broth from Jeju beef bones and adding ground fernbrake.

A soup made by boiling pork broth with seaweed and adding buckwheat flour.

Also known as pork jeokgal, this is a traditional local dish served on Jeju Island during rituals and ceremonies.

A dish made with Jeju's Jeopjjak bones, simmered all day with buckwheat flour and radish. Unlike the Jeopjjak bone soup, the broth is not thick, allowing it to be enjoyed with chives. A hot pot that can be slowly enjoyed at the table with drinks.

A dish made with Jeju's Jeopjjak bones, simmered all day with buckwheat flour and radish, resulting in a broth that is less thick than Jeopjjak bone soup, allowing it to be enjoyed with chives. A hot pot that can be slowly enjoyed at the table with drinks.