제주에서는 전복의 친척인 ‘오분자기’도 많이 먹는다. 제주에서만 자라는 오분자기는 깊은 바다에서 사는 전복과 달리 얕은 바다에 서식한다. 이 때문에 전복에 비해 매끈한 껍질을 가졌으며, 크기도 비교적 작은 편이다. 구이, 찌개, 죽 등에 사용되며 젓갈로 담가 먹기도 한다.
In Jeju, ‘Obunjagi’, a relative of abalone, is also eaten a lot. Obunjagi, which grows only on Jeju Island, lives in shallow seas, unlike abalone, which lives in deep seas. For this reason, it has a smooth shell compared to abalone and is relatively small in size. It is used in grilled food, stews, porridge, etc. and can also be eaten as salted fish.
Abalone is known as the 'ginseng of the sea' and the 'luxury product of the sea,' a treasure of Jeju. Abalones from the waters of Jeju boast an excellent texture for surviving the strong currents of the sea. In Jeju, one can taste wild abalones gathered by haenyeo (female divers), not farmed ones. Try enjoying abalone dishes in various ways, such as sashimi, grilled, or steamed. However, it is recommended to eat it cooked during the spawning season from September to November because the innards can be toxic.