Jeju's Local Summer Customs—Gingi Catching, Jarihoe Preparation, and Garot Making

Jeju’s seasonal customs are traditional ways of life that repeat with the changing seasons, reflecting the people’s everyday routines, livelihoods, culture, and spiritual beliefs. Historically, Jeju has been a remote island with poor soil and harsh natural conditions, where people survived by helping one another. These circumstances naturally shaped the island’s unique customs, setting Jeju’s way of life apart from that of the mainland (Mun).

Against this backdrop, Jeju also has distinctive seasonal customs unique to the summer season. Activities like catching Gingi along the shore with family, preparing Jarihoe (a raw fish dish made from damselfish freshly caught from Jeju’s waters), and making garot (traditional persimmon-dyed clothing) all represent how nature and daily life are deeply intertwined in Jeju’s summer traditions.

Lunar April (Solar June): Gingi catching

In Jeju, catching Gingi is common a little while after Buddha’s Birthday (Lunar April 8th) and Dano (Lunar May 5th), marking the beginning of summer (Mun). ‘Gingi’ (pronounced ging-ee) means ‘crab’ in Jeju dialect. Unlike other regions where crabs are caught on mudflats, in Jeju, you can easily catch crabs by lifting stones in shallow seawater.

(Kim)

Although Gingi is a small crab measuring 3~4cm, it is known to be excellent for bone and muscle health as it is rich in calcium and chitosan—this is why Jeju Haenyeos have described it as “small but does its job well.” In particular, Gingi porridge, made by grinding Gingi, passing it through a sieve, and boiling it with soaked rice, has been famous as a summer tonic for Hanyeos since ancient times (Jeong).

If you want to try gingi porridge and other delicacies made with the crab, visit the restaurant “Momezon” located at 17 Dodu 3-gil, Jeju-si, Jeju. Momezon’s owner, Han Su-yeol, has been serving only local food for 38 years, and has devoted 21 of those years to Jeju gingi cuisine. At Momezon, you can taste not only gingi porridge but also various gingi dishes such as nutritious kalguksu and fried gingi (Oh).

Lunar May (Solar July): Jarihoe preparation

Jari is a traditional local fish of Jeju Island, also known as jaridom or jadom. It is a small fish about 8–12 cm long, eaten with the bones, and considered more practical than okdom (tilefish). Found only south of the Dadohae region, it resembles a crucian carp in shape but is darker in color (Yun).

While it can be cooked or grilled, the most delicious way to enjoy it is raw, as sashimi. There are two types of jarihoe (raw jari): dry hoe, in which the fish is thinly sliced and eaten with a dipping sauce or seasoned, and mulhoe (water sashimi), where minced fish is mixed with garlic, sesame seeds, and sauce in cold water (Yun).

 (제라진 제주이야기)

Because jaridom has firm bones, it must be finely chopped. It is believed to restore energy in the summer, especially when eaten fresh. During the hot months from May through August, Jeju locals often catch the fish with a special net called jokbaji and prepare it right on the beach for an instant sashimi experience (Yun).

Lunar June (Solar August): Garot making

Garot, or persimmon-dyed clothing, is a traditional workwear unique to Jeju Island, made using juice from unripe persimmons. Its breathable fabric, resistance to sticking when wet, and quick-drying nature made it ideal for Jeju’s hot climate and rugged working conditions. It was especially favored by farmers, shepherds, and fishermen. The persimmon dye offers natural antibacterial and UV-blocking effects, while its earthy brown tone—similar to Jeju’s soil—helped conceal stains, making the garments hygienic and practical (Hyun).

(National Folk Museum of Korea)

The dyeing process involves crushing unripe persimmons to extract juice, rubbing it thoroughly into fabric or finished garments, and drying them under the sun. While originally used only as workwear, garot has been revived in modern times and now appears in everyday clothing, bedding, household items, and even interior décor. Its appeal has grown with rising interest in natural dyes and health-conscious living. With new techniques like frozen juice storage and UV-assisted dyeing, production is no longer limited by seasonal weather. However, care must be taken when washing, as the color can change with alkaline detergents—using vinegar or acetic acid in the rinse can help restore the original shade (Hyun).

These seasonal customs—Gingi catching, Jarihoe preparation, and Garot making—are more than just summer activities; they are living expressions of Jeju’s deep relationship with nature, community, and resilience. Each reflects how islanders have creatively adapted to their environment, turning limited resources into rich cultural practices that continue to evolve today. As modern interest in sustainability, tradition, and local identity grows, Jeju’s summer customs not only preserve the past but also inspire meaningful ways of living in the present.

Works Cited

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Jeong, Yunhwa. “제주 해녀들의 힐링푸드, 깅이죽.” The Federation of Korean Culture Centers, 2018, ncms.nculture.org/food/story/1964. Accessed 22 June 2025.

Kim, Changjib. “갯것이 강, 돌만 일르문 먹을 것이 와글와글 햇주.” 제민일보, 8 June 2010, www.jemin.com/news/articleView.html?idxno=242772. Accessed 22 June 2025.

Mun, Mubyeong. “Sesipungsok.” Digital Jeju Culture Encyclopedia, 2025, jeju.grandculture.net/jeju/toc/GC00701142. Accessed 22 June 2025.

National Folk Museum of Korea. “Garot Making in Jeju.” National Folk Museum of Korea, 2016, commons.wikimedia.org/w/index.php?curid=53228253. Accessed 22 June 2025.

Oh, Hyunji. “‘진짜 제주에만 있는 음식’…21년 ‘제주 깅이’ 한우물 판 장인정신.” 뉴스1, 13 Sept. 2024, www.news1.kr/local/jeju/5539939. Accessed 22 June 2025.

Yun, Deokin. “자리회(자리膾).” Encyclopedia of Korean Culture, 2025, encykorea.aks.ac.kr/Article/E0047901. Accessed 22 June 2025.

제라진 제주이야기. “제주물회는 양념 아닌 싱싱함으로 맛을 내.” 한국일보, 3 June 2016, www.hankookilbo.com/News/Read/201606031064357465. Accessed 22 June 2025.