This week on Jeju: A to Z, Todd Thacker takes a brief look at a special ingredient in Jeju cuisine. The mitra squid, which is now in season, is being caught, prepared and consumed by seafood lovers.
During much of the year, but especially on summer nights, an eerie glow off the Jeju coast is visible through to dawn. This ring of light around the island can even be detected from space.

[Slug CG] Fishing vessels use bright lights to attract their catch

These are the bright sodium lights of fishing vessels which attract many marine creatures from the inky depths. They are caught in nets or with long strings of baited hooks.

August, as it happens, is the best time to catch one of Jeju’s seafood delicacies. The mitra squid -- or hanchi -- features in a number of refreshing summer dishes unique to the island.

[Slug CG] Hanchi have transparent bodies with crimson spots

The hanchi is different from other squid in that its legs are rather short and its body is mainly transparent but flecked with crimson spots. The cuttlefish, meanwhile, is an opaque white.

In the early mornings as these fishing vessels pull into ports around the island, the prized hanchi are snapped up by fishmongers and restauranteurs, and perhaps an early rising member of the public or two.

[Slug CG] Served raw (hwae) and in a water broth (mulhwae)

Two classic Jeju dishes which use the squid as a main ingredient are hanchi hwae (raw mitra) and hanchi mulhwae (mitra in a water brothe). Both involve prepping the squid by thoroughly cleaning and thinly slicing the flesh.

In the case of the raw mitra, diners then can dip it into a red pepper sauce. Hanchi mulhwae, meanwhile, is an icy soup of raw hanchi, soybean and red pepper paste, sesame leaves and green onions, and vinegar for an extra, refreshing zip.

[REPORTER] Todd Thacker

Hanchi is popular among people from all walks of life for having very little so-called “fishy” smell and a fresh, distinctive flavor. But first and foremost, both dishes are a delicious and healthy way to take the edge off the summer heat.

Todd Thacker KCTV