Cheon-goma-bi is a four character Korean idiom used to describe autumn and stands for “high sky and plump horses.” It is not only horses that get plump in fall, people get fat too. As autumn gets deeper and the weather gets colder, there is a big gap between day and night temperatures. The Islander recommends these two dishes to try out this autumn. 

Seafood Ttukbaegi

In Korea we have a developed soup culture. Ttukbaegi is especially unique. Ttukbaegi is a Korean styled pottery used as a dish since it preserves heat well. Seafood ttukbaegi is a kind of seafood soybean stew served in the ttukbaegi and includes abalone, mussels and seafood in season. You can try this dish at Uhmajangjang near Jeju KAL hotel. Uhmajangjang sells seafood ttukbaegi at a lower price than other restaurants is not as spicy.

 

Cheong-Gyul tea

Citron tea is famous, but not many people know cheong-gyul tea. Cheong-gyul is a young, green tangerine. Cheong-gyul has more vitamins than the mature tangerine. By eating cheong-gyul, people can prevent colds and relieve indigestion. Generally this fruit is sour, so people eat cheong-gyul by fermentating it into tea. Jeju-NU students can drink cheong-gyul tea near our campus at Jaedae Ganeun-gil just before the front gate entrance. Hurry before Cheong-gyul is no longer in season.

Spend your autumn days with great, nutritious food and stay as plump and healthy as a horse.

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