Travelers heading to Jeju Island for a last look at this year’s autumn scenery can round out their trip with the island’s local specialties. Here are three food items that represent Jeju. Black pork Pork is Jeju’s signature meat, central to the island's food culture and long served at family occasions such as weddings and funerals. Today, the island’s black pigs are known to yield meat with more intramuscular fat and red meat than common breeds, giving it a rich, savory flavor. Locally, it is often sold in thick cuts by “geun,” a traditional Korean unit equal to 600 grams. The meat is typically grilled over coal briquettes or charcoal and dipped in anchovy sauce, called “meljeot” in the local dialect. Other popular pork dishes include “dombae gogi,” boiled sliced pork served on a wooden cutting board, and “gogi guksu,” noodles in pork-bone broth. Omegi-tteok "Omegi-tteok," a millet and mugwort rice cake, is a traditional Jeju treat made from sticky foxtail millet. Paddies are rare on the volcanic island, so rice was scarce and residents brewed alcohol from millet in