토막 낸 갈치와 호박을 넣어 끓여 먹는 제주 전통 조리 방식이다. 갈치와 채소에서 우러나온 육수가 담백한 맛을 낸다. 자극적이지 않아 아침 식사로 제격이다.
It is a traditional Jeju cooking method that involves boiling cut cut cutlassfish and pumpkin. The broth from cutlassfish and vegetables has a light taste. It&#39;s not spicy, so it&#39;s perfect for breakfast.
A traditional Jeju cooking method where chunks of hairtail and pumpkin are boiled together. The broth extracted from the hairtail and vegetables gives a light and clean taste. It is not spicy, making it a perfect breakfast dish.