A Chef’s Guide On What To Eat In Jeju Island, One Of Asia’s Best Kept Travel Secrets

Jeju Island is one of Asia’s most popular destinations—over 85,000 flights bound here depart from Seoul’s Gimpo International Airport yearly—yet few Americans have ever heard of it.

But the recent, highly anticipated opening of JW Marriott Jeju Resort & Spa is poised to change all that. Hugging a rugged coastline overlooking Beomseom Island, the 197-key luxury resort envisioned by acclaimed architect and interior designer Bill Bensley celebrates Jeju’s rich heritage at every corner, from the tranquil accommodations cloaked in yellow, a color representing good luck, to The Flying Hog, the resort’s signature restaurant specializing in black pork and duck (two Jeju specialties) helmed by Executive Chef Joon Ko.

Though Ko has worked in fast-paced cities like Melbourne, Sydney, and most recently, Seoul at JW Marriott Dongdaemun Square, he’s learned to slow down and appreciate Jeju’s unique sense of place. “It’s an island that’s Korean, but has a totally different culture, and even accent,” he says. “There are no traffic jams, and you can visit all the farms and beaches so easily. It’s so quiet here.”

Ahead, Ko shares his recommendations for eating and drinking around Jeju Island if you’re visiting for the first time.

What would you consider Jeju’s most unique foods and drinks?

Ko: Black pig, Udo (a nearby island) peanut, hairtail fish (cutlassfish) soup—which is expensive—mandarins, and local jeontongsju (traditional rice-based spirits).

For first-time visitors: what would you recommend they eat, and why?

Ko: Black pork. It takes longer for these pigs to reach the same size as other ones. That’s why pig farmers here spend more money to feed and grow them. The fat is more concentrated, and has much more flavor. It’s like eating regular beef, versus something dry-aged. It just tastes more porky.

What’s your favorite fine dining or special occasion restaurant in Jeju?

Ko: Even though I work there, I’m going to say The Flying Hog. I helped plan it for two years, and it features uncomplicated and ingredient-driven dishes. If you’re eating with a group, I recommend booking the private room. It has one of the best views, and the price is reasonable, especially for a large group. Here’s another tip: lunch is half the price of dinner, and still features a set menu with our most popular dishes like our crunchy pork belly, duck leg, and cheese soufflé.

And what’s your favorite casual restaurant?

Ko: Ppolsal Jip. I am so impressed with the owner, since he does all the butchering in front of customers. Unlike other barbecue places, you can order different pieces like the legs and belly. Because the owner stands in the middle, he can see what guests need. Obviously, the flavor of everything is really good because it’s fresh, but the service is truly excellent.

What is your favorite bar?

Ko: Since there aren’t many bars, I prefer to day drink. Buy alcohol at a convenience store, and meet friends outdoors at a beach.

Do you have a favorite cafe or coffee spot?

Ko: Be Brave. They roast the coffee beans themselves, and it’s close to the hotel. They usually have three different types of beans, which can range a lot in price. I go for the cheapest one, though, since the quality is better than other spots.

Are there any hidden gems you’d like to share with our readers?

Ko: Adeng specializes in Chinese hot pot, and is near Olleh Market. It uses a lot of flavorful spices, and is a very authentic Chinese place.