Jeju has a distinct food culture from the mainland — simpler and more seafood-focused, built around what the haenyeo bring up from the water and what grows on volcanic soil. Black pork (heuk dwaeji) is the island's most celebrated meat dish: Jeju pigs are raised on a specific local diet and have darker flesh and stronger flavour than mainland Korean pork. You'll find black pork barbecue restaurants everywhere, particularly in Jeju City's old town.
Abalone (jeonbok) and sea urchin (seongge) are the haenyeo's two most prized catches. Abalone porridge (jeonbok-juk) is the classic Jeju breakfast dish — a warming, slightly gelatinous congee that's both filling and delicate. Sea urchin bibimbap (seongge bibimbap) is an acquired taste for many visitors but worth trying. Jeju-style sashimi (hoè) comes with a spicier sauce than mainland versions.