Sesimjae is a good way to learn about Jeju’s foodways.
Sesimjae is a cultural centre that promotes Jeju’s foodways. It has been around for a while, but many Jejuans, and even mainlanders, are unaware of it. The institute is led by 80-year-old JeungSoon KOH, a former teacher and Jeju’s 2nd traditional food master.
Koh’s mission is to dispel misconceptions about classism, raise awareness of Jeju’s rich culinary heritage and make sure future generations appreciate the uniqueness and specialness of Jeju’s food and drink. She recalls that she was embarrassed by her food at one time. In recent years our reputation has changed from poor to healthy. From storage to cooking, our traditional food has always been a good choice because it takes advantage of the environment.
Koh suggests jari muhoe if you’re looking for a dish that represents this philosophy. The icy soup that is slurped in the summer heat on Jeju uses raw soybean paste instead of the spicy-smoky pastes and flakes used on the mainland. Red peppers are not easily grown in the native soil of Jeju, so locals have adapted by using pantry staples.