Jeju
Korea's volcanic island feels like another country entirely. Hallasan Mountain dominates the center, lava tube caves run underground, and the coastline shifts between dramatic cliffs and turquoise beaches. Haenyeo (female free divers) still work the waters as they have for centuries. The food revolves around black pork, fresh seafood, and hallabong tangerines. And the Olle hiking trails might be Korea's best-kept secret for walkers.
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Jeju travel FAQ
How many days do I need in Jeju?
3–4 days. Day 1: Seongsan Ilchulbong (Sunrise Peak) early morning — it's a UNESCO site and the sunrise is spectacular. Udo Island by ferry in the afternoon. Day 2: Hallasan Mountain hike if you're up for it (full day, 1,950m summit), or Manjanggul Lava Tube and Jeongbang Waterfall for a lighter day. Day 3: Seopjikoji coastal walk, a black pork BBQ lunch, and the Olle Trail coastal sections. Day 4: Jungmun area — Cheonjiyeon Waterfall, Teddy Bear Museum, and the Jusangjeolli Cliff columns. Rent a car — public buses exist but are slow.
How do I get to Jeju from Seoul?
Fly — it's one of the world's busiest air routes. About 1 hour, with flights every 15–20 minutes from Gimpo Airport. Budget airlines (Jeju Air, Jin Air, T'way) offer fares from ₩30,000–80,000 one way if you book 2+ weeks ahead. Full-service (Korean Air, Asiana) from ₩60,000–120,000. No trains or bridges to Jeju. There's a ferry from Mokpo (about 4.5 hours) but flying is the obvious choice. Book early for weekend and holiday travel.
What food is Jeju known for?
Black pork (heuk dwaeji) BBQ — the island's signature, more flavorful than mainland pork. Cook it on a charcoal grill and wrap in perilla leaves. Seafood is incredible — raw abalone, grilled hairtail fish (galchi gui), and fresh sea urchin. Hallabong tangerines (Jeju's famous citrus) are everywhere, including in juice, ice cream, and chocolate. Try jeonbokjuk (abalone porridge) for breakfast. Jeju makgeolli (rice wine) pairs perfectly with the local food.