A Culinary Experience at Jeju Snoopy Garden
After finishing my business trip to Jeju, I had my last meal before heading back home.
A junior colleague recommended this place, saying it's a well-known restaurant for Jeju Snoopy Garden.
I had always wanted to try Jeju hairtail fish properly, and this was the perfect opportunity.
The location was just a 12-minute drive from our meeting place.
The atmosphere felt more like a local neighborhood than a tourist spot, and my colleague mentioned that it's a favorite among locals.
Experience has taught me that such places usually do not disappoint.
During lunchtime, the restaurant was bustling with customers.
The atmosphere was focused and not too noisy.
Seeing various signed memorabilia on the walls confirmed that it is a popular spot.
As soon as we sat down, we placed our order.
The menu at Jeju Snoopy Garden was simple and clear, featuring grilled hairtail and fern root stew as the main dishes.
We ordered both of them.
The side dishes were served first, and they looked thoughtfully prepared.
There were many varieties, each with its distinct role.
As the two main dishes arrived, the table was perfectly set.
It was a neat and uncomplicated meal.
The abalone seafood stew had a rich broth that was delightful.
The abalone was large and cooked just right.
I almost wanted to pour rice into the broth for another serving.
The sea urchin seaweed soup had a unique flavor that can only be experienced in Jeju.
It was fragrant, with a clear yet deep broth.
The lightly seasoned seaweed was simple yet enjoyable.
The crunchy and refreshing radish kimchi was just right, providing balance between the hot dishes.
The sweet and well-seasoned mushroom dish was delightful and made me eat faster.
The lotus root was surprisingly soft despite looking firm, with a delicious sweetness.
The stir-fried anchovies were crispy, adding a unique crunch.
Every side dish at Jeju Snoopy Garden felt genuinely crafted.
The cool squid sashimi provided a refreshing contrast amidst the hot dishes.
The squid itself had a nice chewy texture.
The richly braised hairtail stew was served in a stone pot.
Using local ingredients seemed to be more than just a marketing slogan.
The fern roots were densely packed between the hairtail.
Eating directly from the pot was the way to go, ensuring enough broth for each serving.
My colleague demonstrated how to serve it properly.
The hairtail was perfectly soaked in broth, making it easy to eat over rice.
It wasn't salty but had a nice umami flavor.
The fern roots added a delightful crunch, ensuring the meal was not monotonous.
A bowl of rice disappeared quickly.
The sweet and cool radish was fully cooked, capturing the flavor of the broth.
Alternating between the hairtail and radish was a perfect combination.
When we ordered the grilled hairtail, the staff promptly removed the bones for us.
Their quick handling of the fish seemed to be their signature service.
Such service is rare in unfamiliar restaurants while traveling.
The skin was perfectly cooked, with a crispy outer layer and tender flesh.
It was a satisfying experience of enjoying Jeju hairtail.
I regretted not knowing about this wonderful place sooner.
The dining experience was truly memorable.
Source :https://blog.naver.com/ahram1120/224234497102
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