Chapter 42

Chapter 36: Jeju Island Free Trip 2

At the foot of the mountain, an endless sea of green stretched out, presenting a picturesque landscape. Horses could be seen grazing leisurely on the grass, giving one the feeling of being on a ranch.

Halfway up the mountain, the distant deep blue sea and the nearby lush greenery complemented each other beautifully. It was truly hard to appreciate the grandeur of nature's beauty without being there in person. The Sunrise Peak, as its name suggests, offers the most breathtaking sunrise views, leaving one in awe.

At the beginning, the road up the mountain was a gentle slope, but as they approached the peak, it turned into a dense staircase. Both of them were in good physical condition and did not feel out of breath or exhausted.

In less than half an hour, they reached the summit. Standing at the top, looking out at the distant city and the vast blue sea, Hyo-ri felt a great sense of relief, as if all her worries had been blown away by the mountain breeze. If it weren't for the circumstances, she would have wanted to shout and scream to release her emotions.

At the summit, a large volcanic crater was now covered with vegetation, looking lush and green, with no trace of its volcanic past.

After taking some photos and sitting for a while, they didn't stay long at the top and started descending the mountain path, as they still had to take a boat to Udo Island later.

The haenyeo (sea women) are a signature attraction at Sunrise Peak, with regular performances. The haenyeo are older women who dive into the sea wearing specially designed diving suits, without the aid of oxygen tanks, to collect marine products. Their courage and spirit are truly admirable. During the performances, local haenyeo songs are played, praying for good weather, the safe return of the haenyeo, and a bountiful catch.

Lee Shin-haeng told Hyo-ri that among the existing haenyeo, the oldest is over 90 years old. Despite her bent back and slow gait, it's hard to imagine that she is still an active haenyeo. When she puts on her diving suit and dives into the sea, she moves as agilely as a fish.

The haenyeo work for about four hours a day, often diving in groups of three to five. The marine products they catch are sometimes sold directly at the restaurants they run in the tourist areas. It is said that the haenyeo earn over $30,000 a year, and if they run a restaurant, their income is even higher, which gives them a high status in their families.

The history of the haenyeo on Jeju Island dates back 700 to 1000 years. However, due to the hardships and dangers of the job, the number of haenyeo is declining. For example, abalone, which the haenyeo catch, is not a fish but a type of shellfish that lives in shallow waters. It has a thick shell and likes to stay on the rocky seabed with abundant seaweed. When the haenyeo use the iron hooks tied to their wrists to pry the abalone, they must be very careful. If the abalone's shell clamps the hook, the haenyeo's situation becomes very dangerous, and every year, some haenyeo lose their lives. Therefore, loving mothers do not want their daughters to become haenyeo and prefer to use the hard-earned money from the haenyeo to send their daughters to school and work in big cities. It is estimated that in 20 to 30 years, the "three abundances" of Jeju Island may be reduced to just two.

After descending from Sunrise Peak, it was almost lunchtime.

"Should we eat first and then go, or eat on Udo Island?" Lee Shin-haeng asked.

"Let's eat here. I want to try the black pork."

"Black pork, I know a very authentic and unique local restaurant. It's quite famous, and many actors have been there."

"Really? I haven't heard of it. Take me there, I want to see how famous it is."

In the vicinity of Seongsan Ilchulbong, a must-visit spot on Jeju Island, there is a local specialty restaurant that has become extremely popular among Koreans. It is not a grand establishment and is not in a prominent location in the scenic area, yet it attracts countless food enthusiasts from home and abroad who drive there specifically. This restaurant is known for its "Seongsan Spicy Stir-Fried Black Pork" and is highly praised by its visitors.

From the entrance of Seongsan Ilchulbong, it takes only 2 minutes by car and about 12 minutes on foot to reach the restaurant. The simple exterior has a sign in Korean, and the glass door has a Chinese sign that reads "Welcome." The interior is clean and bright, with an open kitchen that gives a welcoming feel. There are over 10 long, low tables with cushioned seating, accommodating about 40 people. The photos and signatures hanging in the restaurant show that many Korean film and TV stars have visited.

This restaurant specializes in spicy stir-fried black pork, and the menu is simple and focused, offering only three dishes: Spicy Stir-Fried Black Pork Trio, Spicy Stir-Fried Black Pork, and Pork Seaweed Soup (Wakame).

When they arrived, there weren't many people, so they found an empty spot and sat down. Lee Shin-haeng and the owner ordered the Spicy Stir-Fried Black Pork Trio and Pork Seaweed Soup for two.

The "Trio" refers to the three main ingredients of the dish: live abalone, black pork, and squid. The black pork and squid are seasoned with chili sauce and stir-fried in a flat pan, with live abalone placed around the edges. After the black pork is stir-fried to about 90% cooked, shredded radish is added and continued to be stir-fried until fully cooked. Finally, bean sprouts and green onions are lightly stir-fried and mixed in, and the dish is ready to be enjoyed.

If you don't know the method, the staff will kindly help you stir-fry it. You can eat it directly or wrap it in lettuce leaves, and the taste is excellent, with a fresh and spicy flavor that has a slightly sweet aftertaste. The ingredients are fresh, making the texture very good.

"How does it taste? Is it good?" Lee Shin-haeng teased, seeing Hyo-ri enjoying the food so much.

Hyo-ri was too busy eating to speak, but she raised her head and gave Lee Shin-haeng a thumbs up before continuing to eat.

When there was a little left, Lee Shin-haeng ordered fried rice. The staff mixed the remaining sauce, ingredients, rice, seaweed, and kimchi together, and the taste was so good that you wouldn't want to stop eating even after you were full. This dish is similar to the basic "Spicy Stir-Fried Black Pork" but includes live abalone and squid.

"Don't just focus on the meat. Try this pork seaweed soup; you'll definitely like it."

Hyo-ri had never heard of this soup in Seoul or other regions. Lee Shin-haeng explained that it is actually the Jeju Island dialect for pork soup, but the ingredients and preparation are different, making it a genuine local dish.

"Oppa, this soup is so fresh! It's really good." She took a spoonful of the soup and put it in her mouth, and the rich broth immediately made her eyes light up.

"Of course, it's good. It's been simmered for a long time, and all the essence is in the soup."

The soup base is made from pork bones simmered for over three days, containing not only pork and pork organs but also leeks, dried cabbage, wakame, and buckwheat flour, giving it a rich and unique flavor.

During their meal, more and more customers came to the restaurant, and by the time they finished, there was a queue outside.

"See? The restaurant may be small, but its popularity is real."

"It's really delicious, especially the soup. After trying it once, I'll definitely want to come back." Hyo-ri said, savoring the taste.

"Of course, it's made from pork bones simmered for several days, and it's cooked over a wood fire, which gives it a flavor that you can't get from gas or electric stoves."

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