大白菜
Jeju Island is the southernmost and largest island isolated from the Korean peninsula. Due to its lack of fresh water, paddy farming is only done on a small scale on the island. The cultivation of cereal crops such as millet, barnyard millet, buckwheat, and barley being the main feature of the island's agriculture. As a result, the traditional Jeju meal generally consists of "japgokbap," which is a bowl of steamed multiple grains as a main dish, with various salted dried fish called "jaban" as banchan (side dishes), and a soup based on "doenjang" (soybean paste) such as "baechuguk" made with Napa cabbage, "kongnipguk" made with soybean leaves, or "muguk" made with radish. Jeju dishes are made with simple ingredients, and the taste is generally salty. Raw seafood called "hoe" is commonly consumed as a part of the meal. The warm weather affects Jeju's cuisine in that "gimjang", preparing kimchi in late autumn for winter consumption, is not necessary there unlike in the other provinces. Only a small amount of kimchi is pickled by Jeju's locals. Representative main dishes in Jeju cuisine are porridge made with fish, seafood, seaweeds, or mushrooms. Examples include: "jeonbokjuk" made with abalone, "okdomjuk" made with Red tilefish, "gejuk" made with crabs, "gingijuk" made with small crabs called "bangge" ("Helice tridens"), "maeyeoksae juk" made with young wakame, and "chogijuk" made with shiitake.