After trying the deep fried hardboiled egg in the sweet and sour sauce, I looked it up and found out that it is a kind of Filipino street food called tokneneng. I never would have thought about such a combination, but it ended up being a real treat at the end of the day.
Udon is often prepared hot in a broth with vegetables such as scallions and mushrooms. The fried shrimp, potato and egg served with this dish are prepared by dipping them into a batter and placing them into hot oil until they turn crispy from the heat.
Since Jejudo is an island, there is fresh seafood all around! The shrimp's taste was a testament to this. Whenever you are walking along the streets of Seogwipo City, it is common to see tanks filled with sea creatures such as octopi, abalones and shrimp. It is no surprise that many restaurants have impressive selections of seafood dishes to try!
Jejudo also has a history of haenyeo, who are female divers known for their great feats of strength when diving for seafood. They can often hold their breath underwater for over three minutes and with wetsuits can stay in the water no matter the season for hours on end. While young Korean girls used to be trained to become haenyeo at the age of 11, the majority of these female divers today are older than 50. You can often find them on coasts selling sea cucumbers, and you can learn more about the divers at a museum about their history located on the island.
