ulleung-gun

Ulleungdo squids are caught in the clean neighboring waters from June till January the next year and dried under the sun in the clean seaside. Transparent and brightly red squids are regarded as prime quality. Especially those squids are tasty that are dried in the dry and cool wind in Autumn.
There is a mark of Ulleungdo squid in the Taenggitdae.
Squid dishes are squid mulhoi(sashimi soup), squid seasoned with vinegar and condiment, squid sundae, squid bulgogi, squid bowel soup and squid jeotgal(salted fish), and you can taste delicious squid dishes at a low price in raw fish restaurants in Ulleungdo, Jeodong fish market, Dodong wharf and etc.

Ulleungdo hobakyeot doesn’t contain any preservatives at all and 30 percent of good quality Ulleungdo pumpkin is mixed into this jelly that it is not that much sticky in comparison with other kinds of Yeot(Korean Jelly), so it doesn’t stick to teeth. It leaves good aftertaste in the mouth as it isn’t too sweet. Ulleungdo hobakyeot is still more loved as it is produced from modern and sanitary facilities. There are Garakyeot, pumpkin jam and pumpkin syrup. You con purchase them at special local product shops.

Ulleungdo aromatic tree, protected as a natural monument item, has unique appearances and strong aroma. Various craft goods are sold in the souvenir shops near Dodong harbor.

Ulleungdo is located in the warm oceanic climate latitude and the island has a lot of mountains and valleys in it that many unique plants are self generating throughout the island. Ulleungdo wild greens are sprouting in the snow in the early Spring, and their quality and taste is excellent and there are many greens which have the remedial result. Most of wild greens picked in Spring are edible. Well known Ulleungdo wild greens are Samnamul(Ginseng greens), Osmund, Myeongyi(mountain garlic), Ulleung goldenrod, Jeonho, Aralia. Dried greens are available throughout the year and in-season greens and be purchased around Dodong harbor.

Samnamul(Ginseng greens): Also called Nungaeseungma. Samnamul is self generating in alpine regions and it is a perennial herbaceous plant. It is famous for it high nutritional value and unique flavor and taste. It is called ‘Sam(ginseng)namul’ as it contains plenty of saponin which is known to be the main constituent of ginseng. It is seasoned with vegetables after being boiled in the water and it gives savory taste when it’s cooked into various soups

Osmund: Osmund looks like fernbrake in appearance but its calorie is higher than fernbrake and it ' s a prime quality green. Osmund picked in Ulleungdo contains good quality protein, carbohydrate and such nutrients as vitamins and etc.

Deodeok(Codonopsis lanceolata): *There is a mark of Ulleungdo squid in the Taenggitdae. Squid dishes are squid mulhoi(sashimi soup), squid seasoned with vinegar and condiment, squid sundae, squid bulgogi, squid bowel soup and squid jeotgal(salted fish), and you can taste delicious squid dishes at a low price in raw fish restaurants in Ulleungdo, Jeodong fish market, Dodong wharf and etc.

Jeonho: It is a family of dropwort which is self generating throughout the island and its shape is similar to a carrot leaf. You can have the real taste and unique flavor of these greens in Ulleungdo.

Bujigaengyi(Erysimum aurantiacum): It is a perennial plant and called Jawan, Jawon, Gaechimui of Baekwon. It can be picked throughout the year in Ulleungdo as it is grown in the snow as well and it is well known for its great taste.

Myeongyi, Mountain Garlic: Myeongyi, Mountain Garlic It is a perennial plant and it has unique flavor and spicy taste like garlic, Korean leek and wild rocambole. People were evacuated by the Empty Island Policy practiced in Goryeo(the year 1157) and later the first settlers came into the island by the rule of exploitation in 1882, the year 19 of Gojong, Joseon Dynasty. People were suffering from hunger when they ran out of food brought in when they arrived in Ulleungdo, however, they found mountain garlics sprouted even in the snow and they could survive the winter.; It is sprouted in the snow around the end of January. Mountain garlics contain plenty of fibroid materials and it helps bowel movement to push toxins out of body. It also helps normalize cholesterol and is good for remove constipation.; There are various dishes such as Bbulmyeongyi Sukhoe, Muchim, Myeongyi pickles and Myeongyi Kimchi.