This is a folk dish of the Jeju region, which is made by adding soaked gulfweed to a pork broth along with pork meat and intestines. Gulfweed is called “mom” in Jeju, and this dish originates from how Boiled Pork Slices were served on the banquet tables in the past, where the broth that the pork was boiled in was eaten with intestines, buckwheat powder, and gulfweed. Gulfweed is a seaweed with a rather unique, springy texture. Aged kimchi is sometimes put into the soup to add a tangy note or buckwheat powder to thicken and enrich the soup. Either way, it is a specialty dish one cannot have anywhere else but in Jeju.

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