{"id":18574,"date":"2026-06-10T14:35:08","date_gmt":"2026-06-10T05:35:08","guid":{"rendered":"https:\/\/comeonkorea.com\/jeju-cutlassfish-dishes-guide\/"},"modified":"2026-06-14T15:01:22","modified_gmt":"2026-06-14T06:01:22","slug":"jeju-cutlassfish-dishes-guide","status":"publish","type":"post","link":"https:\/\/comeonkorea.com\/en\/jeju-cutlassfish-dishes-guide\/","title":{"rendered":"Jeju Cutlassfish Dishes: How to Enjoy Galchi-jorim, Grilled Galchi &#038; Galchit-guk Like a Local"},"content":{"rendered":"<h2>Key Takeaways<\/h2>\n<ul>\n<li>Jeju cutlassfish dishes prize <em>eun-galchi<\/em> (silver hairtail) caught one by one on a hand line so the silvery scales stay intact. <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" data-alt=\"\uac08\uce58\uc870\ub9bc\" data-native=\"\uac08\uce58\uc870\ub9bc\">Braised Hairtail (\uac08\uce58\uc870\ub9bc, galchi-jorim)<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" alt=\"\" aria-hidden=\"true\"><\/span>, <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" data-alt=\"\uac08\uce58\uad6c\uc774\" data-native=\"\uac08\uce58\uad6c\uc774\">Grilled Hairtail (\uac08\uce58\uad6c\uc774, galchi-gui)<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" alt=\"\" aria-hidden=\"true\"><\/span>, and <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" data-alt=\"\uac08\uce6b\uad6d\" data-native=\"\uac08\uce6b\uad6d\">Hairtail Soup (\uac08\uce6b\uad6d, galchitguk)<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" alt=\"\" aria-hidden=\"true\"><\/span> are the three pillars.<\/li>\n<li>If spicy food isn&#8217;t your thing, go for the mild <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" data-alt=\"\uac08\uce6b\uad6d\" data-native=\"\uac08\uce6b\uad6d\">Hairtail Soup<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" alt=\"\" aria-hidden=\"true\"><\/span>; for a rich, savory sauce choose <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" data-alt=\"\uac08\uce58\uc870\ub9bc\" data-native=\"\uac08\uce58\uc870\ub9bc\">Braised Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" alt=\"\" aria-hidden=\"true\"><\/span>; and for the fish&#8217;s pure flavor, pick the salt-grilled <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" data-alt=\"\uac08\uce58\uad6c\uc774\" data-native=\"\uac08\uce58\uad6c\uc774\">Grilled Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" alt=\"\" aria-hidden=\"true\"><\/span>.<\/li>\n<li>Autumn is peak season, when the fish is plump and rich. There&#8217;s a roughly month-long fishing ban in summer that can reduce the wild supply, so it&#8217;s worth checking before you go.<\/li>\n<\/ul>\n<p>The very first thing I eat after I get off the plane and drop my bags is a <strong>Jeju cutlassfish dish<\/strong>. When my foreign friends first see this long, flat, silvery sword-shaped fish, they ask, &#8220;What is this?&#8221; \u2014 but one bite and their faces change. With this single guide, you&#8217;ll be able to tell <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" data-alt=\"\uac08\uce58\uc870\ub9bc\" data-native=\"\uac08\uce58\uc870\ub9bc\">Braised Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" alt=\"\" aria-hidden=\"true\"><\/span>, <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" data-alt=\"\uac08\uce58\uad6c\uc774\" data-native=\"\uac08\uce58\uad6c\uc774\">Grilled Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" alt=\"\" aria-hidden=\"true\"><\/span>, and <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" data-alt=\"\uac08\uce6b\uad6d\" data-native=\"\uac08\uce6b\uad6d\">Hairtail Soup<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" alt=\"\" aria-hidden=\"true\"><\/span> apart without confusion, debone the fish cleanly, and decide where to eat \u2014 from <a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EB%AA%A8%EC%8A%AC%ED%8F%AC%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%EB%8C%80%EC%A0%95%EC%9D%8D%20%ED%95%98%EB%AA%A8%EB%A6%AC%20770-11\" target=\"_blank\" rel=\"nofollow noopener\">Moseulpo \ud83d\udccd<\/a> all the way to Seogwipo. From the first spoonful of warm broth to the last bite of rice, let&#8217;s sit down at the table and go through it together.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn.comeonkorea.com\/340a\/340a3ab2c637e79d.webp\" alt=\"\uac13 \uc7a1\uc740 \uc740\ube5b \uc81c\uc8fc \uac08\uce58\" style=\"max-width:100%; height:auto;\" \/><\/p>\n<h2>The Story of Jeju Cutlassfish: Silver Hairtail and Hand-line Fishing<\/h2>\n<p>Galchi (cutlassfish or hairtail in English) is a long, flat fish shaped like a silvery sword. Jeju is one of the top cutlassfish-producing regions, so when people say &#8220;it tastes different here,&#8221; there&#8217;s a real reason behind it. Just watching the silver-flashing fish in a market alley is a treat for the eyes.<\/p>\n<p>The thing foreign readers find most confusing is the difference between <strong>eun-galchi<\/strong> (silver cutlassfish) and <strong>meok-galchi<\/strong> (dark cutlassfish). They aren&#8217;t different fish \u2014 they&#8217;re the same cutlassfish caught in different ways. Eun-galchi is caught by hand line, hooked one at a time, so its silvery scales (the silver sheen) stay intact. Meok-galchi, on the other hand, is caught in large nets in places like Mokpo, so its scales rub off and it looks darker. Both are delicious, but on Jeju, eun-galchi is considered the premium grade. If the silver sheen is still bright and beautiful on the menu board or in the tank, it&#8217;s likely a hand-line eun-galchi.<\/p>\n<p>Cutlassfish is rich in protein and unsaturated fat, so for the people of Jeju it has long been both a hearty meal and a restorative food. An autumn dawn at Moseulpo Harbor begins with workers cleaning the freshly landed eun-galchi. The sight of scales glinting like mirrors in the sunlight is a sign that Jeju&#8217;s autumn has truly begun. You really need to meet this fish in season, in the fall when it&#8217;s plump, to appreciate its true worth.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn.comeonkorea.com\/c486\/c4865036d9d4ec53.webp\" alt=\"\uc0c8\ubcbd \ud56d\uad6c\uc758 \uac08\uce58 \ucc44\ub09a\uae30 \uc5b4\uc120\" style=\"max-width:100%; height:auto;\" \/><\/p>\n<h2>Which Cutlassfish Dish Should You Choose<\/h2>\n<blockquote>\n<p><strong>Handy Korean phrases for the restaurant<\/strong><\/p>\n<ul>\n<li>Galchi-jorim (gal-chi-jo-rim) \u2014 &#8220;\uac08\uce58\uc870\ub9bc 2\uc778\ubd84 \uc8fc\uc138\uc694&#8221; (&#8220;Two servings of braised cutlassfish, please.&#8221;)<\/li>\n<li>Galchi-gui (gal-chi-gu-i) \u2014 &#8220;\uac08\uce58\uad6c\uc774 \ud55c \ub9c8\ub9ac \uc8fc\uc138\uc694&#8221; (&#8220;One grilled cutlassfish, please.&#8221;)<\/li>\n<li>Galchit-guk (gal-chit-guk) \u2014 &#8220;\uac08\uce6b\uad6d 1\uc778\ubd84 \uac00\ub2a5\ud574\uc694?&#8221; (&#8220;Is one serving of cutlassfish soup possible?&#8221;)<\/li>\n<li>Not spicy \u2014 &#8220;\uc548 \ub9f5\uac8c \ud574\uc8fc\uc138\uc694&#8221; (&#8220;Please make it not spicy.&#8221;) \/ Hold the chili \u2014 &#8220;\uace0\ucd94 \ube7c\uc8fc\uc138\uc694&#8221; (&#8220;Please leave out the chili.&#8221;)<\/li>\n<blockquote>\n<p><strong>To communicate allergies, you can say:<\/strong><\/p>\n<ul>\n<li>&#8220;\uc800\ub294 [\uacac\uacfc\ub958] \uc54c\ub808\ub974\uae30\uac00 \uc788\uc5b4\uc694.&#8221; (I have a [nut] allergy.)<\/li>\n<li>&#8220;\uc774 \uc74c\uc2dd\uc5d0 [\uc0c8\uc6b0] \ube7c\uc8fc\uc138\uc694.&#8221; (Please remove [shrimp] from this dish.)<\/li>\n<\/ul>\n<\/blockquote>\n<\/ul>\n<\/blockquote>\n<p>Jeju cutlassfish dishes break down into three classics (braised, grilled, soup) plus one bonus (cutlassfish sashimi). Just choose based on your taste and how much heat you can handle. When I&#8217;m with a group, I like to order one braised dish along with a grilled one or a soup and share.<\/p>\n<h3>Galchi-jorim (Braised Cutlassfish)<\/h3>\n<p>Galchi-jorim is cutlassfish simmered over a bed of radish and potato in a sweet-and-spicy sauce. Scooping up sauce-soaked radish together with the fish makes the rice disappear fast. It&#8217;s usually ordered in a medium or large size for two to three people. This is my top recommendation for anyone who loves a bit of heat. The sauce contains <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/c0d3\/c0d3c3bb7f096f83.webp\" data-alt=\"\uace0\ucda7\uac00\ub8e8\" data-native=\"\uace0\ucda7\uac00\ub8e8\">Chili Powder (\uace0\ucda7\uac00\ub8e8, gochutgaru)<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/c0d3\/c0d3c3bb7f096f83.webp\" alt=\"\" aria-hidden=\"true\"><\/span> and soy sauce (soybean), so do check if you have a soy allergy.<\/p>\n<h3>Galchi-gui (Grilled Cutlassfish)<\/h3>\n<p>Galchi-gui is, by default, grilled with just a sprinkle of salt. There&#8217;s also a whole grilled cutlassfish version, grilled long and intact, where a single fish fills the entire plate for a striking presentation. Whole grilled cutlassfish is often a pricier dish meant for three to four people to share, so order it as something distinct from the single-serving salt-grilled version. Since it&#8217;s seasoned with nothing but salt, you can enjoy the fish&#8217;s own nutty, rich flavor \u2014 great for those who can&#8217;t handle spice. The skin is crisp while the flesh inside is soft as milk.<\/p>\n<h3>Galchit-guk (Cutlassfish Soup)<\/h3>\n<p>Galchit-guk is the most homegrown of all Jeju dishes. It&#8217;s a clear broth where Cheongyang chili tames any fishiness, simmered with old pumpkin or napa cabbage for a refreshing taste. People hearing about it for the first time are surprised \u2014 &#8220;Fish in a clear soup?&#8221; \u2014 but the pumpkin and Cheongyang chili together knock out the fishy smell, so the broth comes out clear with hardly any heat. If you&#8217;re very sensitive to spice, you can ask to leave the chili out when ordering. The English word &#8220;soup&#8221; makes it sound light, but for the people of Jeju it&#8217;s a hearty, comforting home-cooked dish that warms you from the inside.<\/p>\n<h3>Galchi-hoe (Cutlassfish Sashimi)<\/h3>\n<p>Cutlassfish has a delicate constitution and dies quickly once caught. That&#8217;s why <strong>galchi-hoe<\/strong> (cutlassfish sashimi) is a rare treat you can only find right at the source on Jeju, and only when the fish is truly fresh. You&#8217;re most likely to encounter it at restaurants near harbors like Moseulpo and Seogwipo, between autumn and early winter when the cutlassfish is at its plumpest. It isn&#8217;t available everywhere, so consider it a stroke of luck if you find it and give it a try. If raw fish is new to you, start with the grilled or braised version; if you&#8217;re an adventurer who loves fresh raw seafood, work your way up to the sashimi.<\/p>\n<table>\n<thead>\n<tr>\n<th>Dish<\/th>\n<th>Flavor<\/th>\n<th>Best for<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" data-alt=\"\uac08\uce58\uc870\ub9bc\" data-native=\"\uac08\uce58\uc870\ub9bc\">Braised Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/3aef\/3aef5316e036561c.webp\" alt=\"\" aria-hidden=\"true\"><\/span><\/td>\n<td>Sweet and spicy<\/td>\n<td>Spice lovers, pairing with rice<\/td>\n<\/tr>\n<tr>\n<td><span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" data-alt=\"\uac08\uce58\uad6c\uc774\" data-native=\"\uac08\uce58\uad6c\uc774\">Grilled Hairtail<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/618e\/618ed7016f7b9985.webp\" alt=\"\" aria-hidden=\"true\"><\/span><\/td>\n<td>Nutty, clean<\/td>\n<td>Those who prefer mild flavors<\/td>\n<\/tr>\n<tr>\n<td><span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" data-alt=\"\uac08\uce6b\uad6d\" data-native=\"\uac08\uce6b\uad6d\">Hairtail Soup<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/ad83\/ad830d29b7ffb026.webp\" alt=\"\" aria-hidden=\"true\"><\/span><\/td>\n<td>Clear and refreshing, not spicy<\/td>\n<td>Those who can&#8217;t eat spicy food<\/td>\n<\/tr>\n<tr>\n<td>galchi-hoe<\/td>\n<td>Fresh and raw<\/td>\n<td>Sashimi adventurers<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Let me add a note on allergies. Cutlassfish is a fish, so anyone with a fish allergy should be careful with all cutlassfish dishes. Cutlassfish is a scaled, fleshy vertebrate fish, so its allergens differ from those of crustaceans like shrimp and crab, or shellfish like <span class=\"food-pop\" data-img=\"https:\/\/cdn.comeonkorea.com\/61aa\/61aa6ee893d73f43.webp\" data-alt=\"\uc804\ubcf5\" data-native=\"\uc804\ubcf5\">Abalone (\uc804\ubcf5, jeonbok)<img decoding=\"async\" class=\"food-pop-thumb\" loading=\"lazy\" src=\"https:\/\/cdn.comeonkorea.com\/61aa\/61aa6ee893d73f43.webp\" alt=\"\" aria-hidden=\"true\"><\/span>. Having a crustacean allergy doesn&#8217;t automatically mean you must avoid cutlassfish, but if you react to fish itself, be cautious. All cutlassfish dishes use fish as the main ingredient, so they aren&#8217;t suitable for vegetarian or vegan diets, and ordinary cutlassfish restaurants are not halal- or kosher-certified, while the braising sauce may contain cooking wine. The complimentary side dishes can also contain salted seafood (shrimp or anchovy), nuts, or sesame, so if you have related allergies or dietary restrictions, check with the staff before ordering.<\/p>\n<blockquote>\n<p><strong>How to Enjoy It<\/strong><\/p>\n<p>When a group is split on how much spice they can handle, ordering one medium galchi-jorim along with a separate bowl of galchit-guk works well. The spice lovers mix the braised dish into their rice, while those who can&#8217;t take heat reach for the clear cutlassfish soup. It&#8217;s a combo that keeps everyone happy at one table, which makes it a handy choice when dining out with a mixed group.<\/p>\n<\/blockquote>\n<p><img decoding=\"async\" src=\"https:\/\/cdn.comeonkorea.com\/f7e8\/f7e82c41be6505db.webp\" alt=\"\uc81c\uc8fc \uac08\uce58 \uc694\ub9ac \uc138 \uac00\uc9c0, \ub9e4\ucf64\ud55c \uc870\ub9bc\uacfc \uc18c\uae08\uad6c\uc774 \ub9d1\uc740\uad6d\" style=\"max-width:100%; height:auto;\" \/><\/p>\n<h2>How to Bone It and Eat It Properly<\/h2>\n<p>The bones can make cutlassfish intimidating, but once you understand its structure it&#8217;s surprisingly easy. Cutlassfish has a thick central spine, and the flesh splits cleanly into two sides along it. Follow these steps and even first-timers won&#8217;t have any trouble.<\/p>\n<ul>\n<li>With your chopsticks, first find the line of the spine, then lift off the upper flesh in chunks along that line.<\/li>\n<li>Once you&#8217;ve eaten the upper flesh, lift the thick spine out in one piece and the lower flesh stays clean and intact.<\/li>\n<li>There may be small bones left, so chew slowly and thoroughly and use your tongue to pick them out.<\/li>\n<li>For galchi-jorim, the best way is to scoop up the sauce-soaked radish along with the flesh and place it on top of your rice.<\/li>\n<\/ul>\n<p>One more tip: eat grilled cutlassfish while it&#8217;s hot, because the flesh comes off the bone more easily. Once it cools, the flesh firms up and deboning becomes trickier. In galchit-guk the flesh is gently cooked and soft, making it easy to scoop with a spoon, and ladling rice into the broth to eat with the pumpkin is wonderfully filling.<\/p>\n<p>A key part of Korean dining culture is <em>banchan<\/em> (\ubc18\ucc2c), a variety of free side dishes served before the main course, and most are refillable. To ask for more, you can say, &#8220;\uc774 \ubc18\ucc2c \uc880 \ub354 \uc8fc\uc138\uc694&#8221; (<em>I ban-chan jom deo ju-se-yo<\/em> \/ &#8220;Please give me more of this side dish.&#8221;).<\/p>\n<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn.comeonkorea.com\/402e\/402e1c95e71eb805.webp\" alt=\"\uac08\uce58 \uac00\uc6b4\ub370 \ub4f1\ubf08\ub97c \ub530\ub77c \uc0b4 \ubc14\ub974\uae30\" style=\"max-width:100%; height:auto;\" \/><\/p>\n<h2>Where to Eat<\/h2>\n<p>Restaurants serving Jeju cutlassfish dishes are scattered all across the island. Famous spots cluster around the harbor of Moseulpo (Daejeong Hamo-ri), the cutlassfish hub; near <a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%84%9C%EA%B7%80%ED%8F%AC%20%EB%A7%A4%EC%9D%BC%EC%98%AC%EB%A0%88%EC%8B%9C%EC%9E%A5%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%A4%91%EC%95%99%EB%A1%9C62%EB%B2%88%EA%B8%B8%2018\" target=\"_blank\" rel=\"nofollow noopener\">Seogwipo Maeil Olle Market \ud83d\udccd<\/a>; in Jeju City&#8217;s old downtown; and in Pyoseon and Aewol. Below are real restaurants confirmed on Google Maps, so use them as a reference for location and hours. Opening hours, prices, and whether a place is operating can change, so I recommend double-checking on Google Maps before you visit. Popular spots can have long waits at lunch (12\u20131 p.m.) and dinner (6\u20138 p.m.), so either avoid those times, or \u2014 if calling in Korean feels daunting \u2014 ask your accommodation staff to make a reservation.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EB%84%A4%EA%B1%B0%EB%A6%AC%EC%8B%9D%EB%8B%B9%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%2C%20%EC%84%9C%EB%AC%B8%EB%A1%9C29%EB%B2%88%EA%B8%B8%2020\" target=\"_blank\" rel=\"nofollow noopener\">Negeori Sikdang \ud83d\udccd<\/a> (Negeori Sikdang)<\/strong> is a 10-minute walk from <a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%84%9C%EA%B7%80%ED%8F%AC%20%EB%A7%A4%EC%9D%BC%EC%98%AC%EB%A0%88%EC%8B%9C%EC%9E%A5%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%A4%91%EC%95%99%EB%A1%9C62%EB%B2%88%EA%B8%B8%2018\" target=\"_blank\" rel=\"nofollow noopener\">Seogwipo Maeil Olle Market \ud83d\udccd<\/a>. It&#8217;s open daily from 07:00 to 21:40, so it&#8217;s great for a hearty meal early in the morning or late at night. Galchi-jorim runs about 55,000 won (around $40, for two) for a medium and about 65,000 won (around $47, for three) for a large, making it ideal for sharing among a group. Its signature is a traditional braise with a deep, rich sauce.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EB%8D%95%EC%8A%B9%EC%8B%9D%EB%8B%B9%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%EB%8C%80%EC%A0%95%EC%9D%8D%20%ED%95%98%EB%AA%A8%EB%A6%AC%20770-3\" target=\"_blank\" rel=\"nofollow noopener\">Deokseung Sikdang \ud83d\udccd<\/a> (Deokseung Sikdang)<\/strong> is near Hamo Harbor in Moseulpo. It&#8217;s closed on Tuesdays and open the rest of the week from 8 a.m. to 9 p.m. Pricing is lighter on the wallet, at around 50,000 won (about $36) for galchi-jorim for two, and it&#8217;s known as a spot that serves fresh cutlassfish right by the harbor.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EB%AA%A8%EC%8A%AC%ED%8F%AC%20%EB%B6%80%EB%91%90%EC%8B%9D%EB%8B%B9%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EB%8C%80%EC%A0%95%EC%9D%8D%20%ED%95%98%EB%AA%A8%EB%A6%AC%20770-9\" target=\"_blank\" rel=\"nofollow noopener\">Moseulpo Budu Sikdang \ud83d\udccd<\/a> (Budu Sikdang)<\/strong> is a galchi-jorim specialist of more than 30 years near <a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EB%AA%A8%EC%8A%AC%ED%8F%AC%ED%95%AD%20%EB%AA%A8%EC%8A%AC%ED%8F%AC%ED%95%AD\" target=\"_blank\" rel=\"nofollow noopener\">Moseulpo Harbor \ud83d\udccd<\/a>. On Thursdays it&#8217;s dinner-only, from 5 p.m. to 9:30 p.m., and the rest of the week it&#8217;s open from 10 a.m. to 9:30 p.m. As you&#8217;d expect from a long-established braise specialist, the depth of its sauce is what sets it apart.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%A0%95%EA%B0%9C%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%A0%9C%EC%A3%BC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%2C%20%EC%82%BC%EB%8F%84%EC%9D%BC%EB%8F%99%20570-13%201%EC%B8%B5%20KR\" target=\"_blank\" rel=\"nofollow noopener\">Jeong-Gae \ud83d\udccd<\/a> (Jeong-Gae)<\/strong> is in Samdo 1-dong in Jeju City&#8217;s old downtown. It&#8217;s closed on Wednesdays, so keep that in mind when planning your route. It&#8217;s conveniently located for travelers looking for cutlassfish dishes within Jeju City.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%98%81%EB%AA%A9%EC%9D%B4%EB%84%A4%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%91%9C%EC%84%A0%EB%A9%B4%20%ED%86%A0%EC%82%B0%EB%A6%AC%20423-3\" target=\"_blank\" rel=\"nofollow noopener\">Yeongmogine \ud83d\udccd<\/a> (Yeongmogine)<\/strong> is in Tosan-ri, Pyoseon-myeon, open daily from 10 a.m. to 9 p.m. Its location fits nicely into an east-coast drive, making it a good stop when you&#8217;re exploring the Pyoseon and Seongsan direction.<\/p>\n<p><strong><a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%A0%9C%EC%A3%BC%EB%A7%8C%EC%84%A0%EA%B0%88%EC%B9%98%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%A0%9C%EC%A3%BC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%2C%20%EC%95%A0%EC%9B%94%EC%9D%8D%20%EA%B3%BD%EC%A7%80%EB%A6%AC%201622-44%202%EC%B8%B5\" target=\"_blank\" rel=\"nofollow noopener\">Jeju Manseon Galchi \ud83d\udccd<\/a> (Jeju Manseon Galchi)<\/strong> is in Gwakji-ri, Aewol. It&#8217;s open daily from 10 a.m. to 9:30 p.m. It&#8217;s close to Aewol&#8217;s seaside caf\u00e9 strip, making it a great route for enjoying a cutlassfish spread after taking in the ocean.<\/p>\n<p>Among the long-standing eateries in Moseulpo or near the markets, some prefer cash over cards or don&#8217;t have an English menu. Bring a little cash, and if the menu has you stumped, pointing at the menu photos on Google Maps or using Google Translate makes things much easier. Most of the larger restaurants in the city center accept cards and mobile payments.<\/p>\n<h3>Transport and Access: A Guide for Foreign Visitors<\/h3>\n<p>Moseulpo is about a 50-minute to 1-hour drive from Jeju Airport. By public transport, there are trunk-line buses heading toward Moseulpo from the Jeju Intercity Bus Terminal, but since many of the best cutlassfish restaurants are by harbors or on the outskirts, getting there by bus alone takes a long time. For exact routes and real-time schedules, searching &#8220;Jeju Airport \u2192 Moseulpo Harbor&#8221; or &#8220;Jeju Airport \u2192 <a href=\"https:\/\/www.google.com\/maps\/search\/?api=1&amp;query=%EC%84%9C%EA%B7%80%ED%8F%AC%20%EB%A7%A4%EC%9D%BC%EC%98%AC%EB%A0%88%EC%8B%9C%EC%9E%A5%20%EC%A0%9C%EC%A3%BC%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%84%9C%EA%B7%80%ED%8F%AC%EC%8B%9C%20%ED%8A%B9%EB%B3%84%EC%9E%90%EC%B9%98%EB%8F%84%20%EC%A4%91%EC%95%99%EB%A1%9C62%EB%B2%88%EA%B8%B8%2018\" target=\"_blank\" rel=\"nofollow noopener\">Seogwipo Maeil Olle Market \ud83d\udccd<\/a>&#8221; on Naver Maps or Google Maps will show that day&#8217;s bus numbers and departure times directly, so following that is the surest way to move around.<\/p>\n<p>If your itinerary involves hitting several outlying restaurants, a rental car is the most convenient option. Note, though, that foreigners need an International Driving Permit, and it can&#8217;t be issued after you arrive in Korea, so you must get it in your home country before you depart. The taxi app KakaoT often requires a Korean phone number and a domestically issued card for sign-up and payment, which can be difficult for short-term travelers, so also consider airport taxi stands or hailing a taxi on the street. For navigation, Google Maps is the most reliable, and since reservations and confirming hours default to Korean, it&#8217;s a good idea to also check the opening hours and reviews on Google Maps.<\/p>\n<h2>Prices and Tips<\/h2>\n<p>Here&#8217;s a rough overview of prices for Jeju cutlassfish dishes. Prices vary by restaurant, season, and the going rate for cutlassfish, so checking before you visit is essential.<\/p>\n<ul>\n<li>Galchi-jorim usually comes in servings for two to three people. A medium runs about 50,000\u201355,000 won (around $36\u2013$40) and a large about 65,000\u201375,000 won (around $47\u2013$54), which works out to roughly 25,000 won (around $18) per person.<\/li>\n<li>Grilled cutlassfish and cutlassfish soup can be ordered as single-serving \u00e0 la carte items, so they&#8217;re light on the budget for solo travelers.\n<p><strong>Single-serving price guide (for reference):<\/strong> Grilled cutlassfish for one often starts at about 20,000\u201330,000 won (around $15\u2013$22), and cutlassfish soup for one at about 15,000\u201320,000 won (around $11\u2013$15). A whole cutlassfish set runs about 25,000\u201340,000 won per person (around $19\u2013$30) depending on the restaurant and the size of the fish, so confirm the exact price with the restaurant before you go.<\/p>\n<\/li>\n<li>&#8220;Inbun&#8221; means &#8220;per person,&#8221; and braised dishes are often sold by the number of diners rather than \u00e0 la carte, so stating how many people you are first makes ordering go smoothly.<\/li>\n<\/ul>\n<p>The seasonal tip can&#8217;t be left out either. Cutlassfish is plumpest, richest, and most delicious in autumn. The cutlassfish fishing ban has been fixed by the <a href=\"https:\/\/www.mof.go.kr\/\" target=\"_blank\" rel=\"noopener\">Ministry of Oceans and Fisheries<\/a> since 2016, running for one month every year from July 1 to 31. That said, there are exceptions by gear and region \u2014 such as hand-line fishing \u2014 so even in the same summer some restaurants still receive wild eun-galchi. If you&#8217;re visiting in summer, just ask the restaurant whether it&#8217;s wild-caught, or check the photo menu on Google Maps.<\/p>\n<p>Jeju cutlassfish is, in itself, a taste that represents the island&#8217;s autumn.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn.comeonkorea.com\/1198\/1198100c19e59df5.webp\" alt=\"\uc11c\uadc0\ud3ec \uc804\ud1b5\uc2dc\uc7a5 \uadfc\ucc98\uc758 \uc544\ub291\ud55c \uac08\uce58 \uc2dd\ub2f9\" style=\"max-width:100%; height:auto;\" \/><\/p>\n<h2>Frequently Asked Questions<\/h2>\n<h3>Which Jeju cutlassfish dishes are not spicy?<\/h3>\n<p>Galchit-guk and galchi-gui aren&#8217;t spicy. Galchit-guk is a clear broth simmered with pumpkin and napa cabbage for a refreshing taste, with hardly any heat. If you&#8217;re very sensitive, you can ask to leave out the chili. Galchi-gui is grilled with just a sprinkle of salt, so it&#8217;s even great to eat with kids.<\/p>\n<h3>Is eun-galchi really better than meok-galchi?<\/h3>\n<p>They&#8217;re the same fish and both are delicious. The difference is how they&#8217;re caught. Eun-galchi is hooked one at a time by hand line so its scales stay intact, while meok-galchi is caught in nets and looks darker because the scales rub off. On Jeju, hand-line eun-galchi is considered the premium grade, so it tends to cost more.<\/p>\n<h3>Can you find cutlassfish sashimi everywhere?<\/h3>\n<p>No. Cutlassfish dies quickly once caught, so it can only be served as sashimi at the source on Jeju, and only when it&#8217;s very fresh. Not every restaurant offers it, so if you want cutlassfish sashimi it&#8217;s best to call ahead or check on Google Maps whether it&#8217;s available that day.<\/p>\n<h3>Can I buy cutlassfish to take home?<\/h3>\n<p>Fresh cutlassfish and vacuum-packed seafood are subject to quarantine in most countries, which restrict or ban their import, so they&#8217;re commonly stopped at airport customs. If you&#8217;re looking for a gift to bring home, I recommend a shelf-stable processed souvenir that&#8217;s more likely to clear customs. Cutlassfish is best enjoyed locally, hot off the grill or stove.<\/p>\n<p>Take the shimmer of the eun-galchi and the refreshing warmth of a bowl of galchit-guk that you&#8217;ve learned about today, and put them right on your own table on your next trip to Jeju.<\/p>\n<div class=\"cok-cluster-links\" data-cok-block=\"1\">\n<h3>Related reads on this topic<\/h3>\n<ul>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-local-food-guide\/\" rel=\"noopener\">A Jeju Local Food Roadmap: 9 Flavors from Black Pork to the Haenyeo Table<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-pork-noodle-soup-history\/\" rel=\"noopener\">Jeju Gogi-guksu: How to Properly Enjoy the Islanders&#8217; Soul Food and the Best Spots on Noodle Culture Street<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-damselfish-guide-recipes\/\" rel=\"noopener\">Jeju Mulhoe: How to Refreshingly Enjoy Jari Mulhoe and Hanchi Mulhoe<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-haenyeo-bapsang-guide\/\" rel=\"noopener\">The Jeju Haenyeo Table: How to Properly Seek Out a Spread Set by the Sea<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-omegisul-brewing-experience\/\" rel=\"noopener\">A Jeju Omegisul Brewing Experience: A Culinary Journey into Traditional Liquor Made from Glutinous Millet<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/buy-jeju-black-pork-the-ultimate-2026-guide-to-sourcing-the-best\/\" rel=\"noopener\">Jeju Black Pork Belly: How to Pick a Real Standout Spot and 7 Steps for Eating It<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-abalone-porridge-rice-guide\/\" rel=\"noopener\">Jeju Abalone Dishes: How to Eat Abalone Porridge and Stone-pot Rice Like a Local, Plus 6 Great Spots<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-tangerine-hallabong-cafe-picking\/\" rel=\"noopener\">Jeju Hallabong and Tangerines: How to Enjoy Everything from Citrus Orchard Caf\u00e9s to Tangerine Picking<\/a><\/li>\n<li><a href=\"https:\/\/comeonkorea.com\/en\/jeju-dongmun-market-street-food\/\" rel=\"noopener\">The BEST 8 Street Foods at Jeju Dongmun Market: Must-try Bites at the Night Market<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"entity-provenance\">\n<p><strong>\ud83d\udccd Locations verified<\/strong> \u2014 The 9 places featured in this guide were confirmed on Google Maps for their real location and address (<a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJ_____5hTDDURn89LOEpRHYU\" target=\"_blank\" rel=\"nofollow noopener\">Negeori Restaurant<\/a>, <a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJ9W80jvBpDDUR1nVSmcZ8dKE\" target=\"_blank\" rel=\"nofollow noopener\">Deokseung Sikdang<\/a>, <a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJ80k9j_BpDDURxYbwCIZ_kFE\" target=\"_blank\" rel=\"nofollow noopener\">Budu Sikdang<\/a>, <a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJqciwEYZmDDURkQz0N67OqKo\" target=\"_blank\" rel=\"nofollow noopener\">Jeong-Gae<\/a>, <a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJtaNmBdwJDTURs8niLVpJZuo\" target=\"_blank\" rel=\"nofollow noopener\">Young Mok Yi Nea<\/a>, <a href=\"https:\/\/www.google.com\/maps\/place\/?q=place_id:ChIJQ11Rh1H1DDURhgysfLD78KQ\" target=\"_blank\" rel=\"nofollow noopener\">Jeju Manseon Galchi<\/a> and 3 more). Hours and details can change, so check before you visit.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A complete guide to Jeju cutlassfish dishes for first-time visitors, covering silver hairtail, the difference between braised, grilled, and soup styles, how to bone the fish, plus the best restaurants in Moseulpo and Seogwipo with prices.<\/p>\n","protected":false},"author":3,"featured_media":16676,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_cluster_member":"","_cluster_role":"","_cluster_id":"","_pillar_topic_id":"","cok_place_schema_b64":"","footnotes":""},"categories":[200],"tags":[],"class_list":["post-18574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants-cafes"],"taxonomy_info":{"category":[{"value":200,"label":"Restaurants &amp; Cafes"}]},"featured_image_src_large":["https:\/\/comeonkorea.com\/wp-content\/uploads\/2026\/06\/thumb_3210cbdc.webp",896,504,false],"author_info":{"display_name":"Soyeon Kim","author_link":"https:\/\/comeonkorea.com\/en\/author\/soyeon-kim\/"},"comment_info":0,"category_info":[{"term_id":200,"name":"Restaurants &amp; Cafes","slug":"restaurants-cafes","term_group":0,"term_taxonomy_id":200,"taxonomy":"category","description":"","parent":167,"count":17,"filter":"raw","cat_ID":200,"category_count":17,"category_description":"","cat_name":"Restaurants &amp; Cafes","category_nicename":"restaurants-cafes","category_parent":167}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/posts\/18574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/comments?post=18574"}],"version-history":[{"count":3,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/posts\/18574\/revisions"}],"predecessor-version":[{"id":18635,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/posts\/18574\/revisions\/18635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/media\/16676"}],"wp:attachment":[{"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/media?parent=18574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/categories?post=18574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeonkorea.com\/en\/wp-json\/wp\/v2\/tags?post=18574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}