Aired (March 9, 2025): Join Biyahero Drew as he explores the beauty of Jeju Island and discovers what makes it a must-visit destination!
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00:00What if one day you just wake up and you're already in South Korea?
00:07K-Drama Yarn?
00:10Our tip for today is to use the hashtag FeelingBlessed.
00:16I'm trying to be adventurous for you.
00:18Because that's the mindset you should have.
00:19If I go to another country, I'll just try it out.
00:21We're here in Jeju Island, where they have a vast ocean.
00:26Maybe they've been doing this for a long time.
00:28They have a type of breathing that you can hear.
00:31They have this.
00:33Maybe it's out of habit.
00:35Because, you know, they need oxygen before they die.
00:39Hi, mom!
00:41Young people to old people.
00:44Hugging each other.
00:45That's what gives a delicious snack.
00:49It's still moving!
00:52Where's the soup?
00:56It's added by the famous people.
00:58And you can only taste it here.
01:03Don't worry, I won't make you feel alone.
01:08Let's go around the island that lives in the blessings of nature.
01:13Let's dive into Jeju Island in South Korea.
01:16Let's go.
01:23The locals of Jeju Island in South Korea are good at diving.
01:28But the women of the island are not as good as them.
01:36Despite their age of 60 to 70 years old,
01:39they still dive for 5 hours a day.
01:42That's free diving.
01:43That means they don't have any breathing equipment.
01:51Today, I'll be with a 74-year-old diver, Mi Jong,
01:55and a 65-year-old pro diver, Soon Shim, in their dive.
02:00The women are a bit old.
02:02They're like 75, 65, 75.
02:04When we were on our way to where we can catch shellfish or whatever,
02:09I came across one of them.
02:11Their bait is like this.
02:15Their bait is dual-purpose.
02:17One, this is a floater.
02:19And two, whatever they catch, they put it here.
02:23Three, they have a tied anchor, especially when it's windy.
02:28The current is strong, which we used.
02:34While we were pedaling in the sea,
02:36I noticed something.
02:39Maybe it's because they've been doing this for a long time.
02:41They have a type of breathing that you can hear.
02:44They have this.
02:47Maybe it's out of habit.
02:48Because, you know, they need oxygen before they dive.
02:54It's so effective.
02:55Because once they put the anchor,
02:57they didn't take a few seconds.
02:59They just went down right away.
03:02They are called henyo, or women of the sea.
03:06Every month of May to November,
03:08as long as the weather is good,
03:09they fish almost every day
03:11to get seafood that they can eat and sell.
03:16They fish from 10 to 15 feet.
03:18And before they even start fishing,
03:20they already find shellfish.
03:25Now, I'm going to fish.
03:36The Henyo of Jeju Island
03:40The women of Jeju Island started fishing in the 17th century.
03:44The men are the ones who live in the sea and are sent to war.
03:48When most of the men went to war,
03:50the women were forced to go out to sea and live.
03:54But nowadays, only the old henyo are left.
03:57And every year, the number of henyo here in Jeju is decreasing.
04:06I really enjoyed and my dive was legendary
04:10with the legendary henyo divers.
04:14It's cold!
04:16For the tourists who also want to experience
04:18a free dive with the iconic henyos,
04:21you can go here to Hado Fishing Village.
04:25They have complete equipment here.
04:27They are Mijong and Sunshim
04:30who will accompany you to fish in the sea.
04:32After catching the shellfish,
04:34you can cook it for them to eat.
04:38And of course, what else is good to do after eating?
04:42You can go for a swim!
04:45Bonus, it's very windy here.
04:51You want to see the beautiful sea of Jeju
04:53but you don't want to get wet.
04:57Oh, you can do that too.
04:59Oh, you can do that too.
05:02This is the Sogwipo Submarine
05:06where the submarine can sink 40 meters
05:09or equal to a 15-story building under the sea.
05:14Okay, so what we did was,
05:16from the parking area, we rode a ferry,
05:19probably a 10-minute ferry ride
05:21to the floating port where the submarine is parked.
05:27The submarine is where we will board.
05:35Do you need Michael Jackson?
05:39Super!
05:42We are waiting for the submarine to rise
05:45from 40 meters.
05:47It's rising!
05:48It's rising!
05:49It's rising!
05:55There are screens above where you can see the sinking.
06:02We're going down, guys.
06:04You can also see how many meters the submarine has sunk.
06:09Aside from that, you can also see fish.
06:11There are shipwrecks that you can cross.
06:14To be honest, I thought our submarine experience
06:16was that we will just enter a submarine that won't move.
06:21But it turns out that it's a legit submarine
06:23that goes down, goes up, I mean, moves.
06:27I guess it's for the general public
06:31who haven't experienced scuba diving
06:35or to make it more convenient for them to see the sea.
06:41They will just enter a vessel or submarine
06:43and they will see what a person can see
06:48depending on the different depths.
06:51Within more than 36 years since this submarine first sailed,
06:57this has never been an accident.
06:59That's why they have the longest accident-free operation
07:02of a tour submarine in the Guinness World Record.
07:05Wow!
07:06The view from below and above the sea is amazing.
07:13From the cold sea,
07:16it's like a perfect shower.
07:19But the famous soup here in Jeju
07:21is not hot.
07:23Where's the soup?
07:26Boss, relax.
07:28Boss, here's the soup.
07:30What's this?
07:31It's from the kitchen.
07:32No, boss. You don't have to be mad.
07:34We're in Korea.
07:35There are only a few Filipinos working here.
07:38Here's the soup.
07:43Wow!
07:44It's cold!
07:46Why is it served cold?
07:48We're used to it.
07:50It should be hot.
07:52But here, they're famous for being cold.
07:55It's still raw.
07:56Because here in this area of Korea,
07:58it's fresh seafood.
08:00This is the cold fish soup.
08:02It has different sashimi,
08:04pear, and different kinds of vegetables.
08:06The soup is made from red pepper paste
08:08and soy bean paste
08:09that has a sweet and sour taste.
08:12When I taste it,
08:14it's really fresh.
08:17Even though it's cold, it's delicious.
08:19It's good.
08:20You won't get a headache.
08:22You'll be with them.
08:24You won't get a headache.
08:26Very good.
08:27Don't leave me.
08:28Stay here.
08:30Relax.
08:31It's okay.
08:34On the house.
08:35This restaurant is owned by a genius.
08:38That's why the dishes here are definitely fresh.
08:41Whenever it's hot,
08:42it's available all year round.
08:46If the soup is just an appetizer,
08:48there's another fish dish that will definitely fill you up.
08:53For this fish,
08:54it needs a special pan
08:56and two stoves.
08:58Huh?
08:59This is the silver hairtail fish.
09:03Maybe you can see the abalone and the octopus.
09:07Underneath this,
09:09this is the silver hairtail fish.
09:12Why do you think,
09:14it's not easy to serve this
09:17in other parts of the world?
09:19Even in mainland Korea,
09:22it's fresh.
09:23Here, they can serve it fresh.
09:27Maybe.
09:28Wrong answers only, by the way.
09:30They don't have a big fish.
09:34It's good because it doesn't fit.
09:36It doesn't fit?
09:37Yes.
09:38It's hard to serve if it's too big.
09:40It's hard to serve.
09:41Especially if it's standing.
09:42It won't fit.
09:43You have to remove the dividers.
09:46That's enough jokes.
09:48The real answer is,
09:49here in the sea of Jeju,
09:50you can get the galchi.
09:52It's guaranteed that you can eat it fresh.
09:55This galchi jorim is called,
09:57it's cooked with silver hairtail fish.
10:02It tastes like fish.
10:04But it's similar to,
10:07fish.
10:09Really?
10:10Yes.
10:14Maybe because,
10:16they have the same length.
10:18Soup.
10:19It's delicious.
10:22Let's go.
10:23Yes, it's like...
10:27It's just that, it's really tender.
10:32It's spicy.
10:34It's spicy.
10:36Let's bring it to Tagupan,
10:38and they'll debone it.
10:40It's right,
10:41but it's not fresh anymore.
10:42There are also seafood,
10:44the silver hairtail fish that we ordered.
10:47Like abalone,
10:48that's still moving.
10:50And the whole octopus.
10:52And of course,
10:53the classic Korean side dishes are also present.
10:56Yummy.
10:57It's spicy.
11:04It's a bit...
11:08It's a bit clearing the sinus.
11:10It came out of my nose right away.
11:15It's spicy and sweet.
11:18The cooking of galchi,
11:19whole,
11:20is also done for the gram.
11:22It can be cut into pieces.
11:24It's also a perfect order,
11:25if the whole family or friends are together.
11:31And if the whole family or friends are together,
11:36there is a tourist destination here in Jeju Island
11:38that can be done by everyone.
11:40This is Dodubong Peak.
11:42From its peak,
11:43you can see the ocean that surrounds the island.
11:46You can see the airport,
11:47which is kind of cool.
11:48You can see Jeju City.
11:50And beyond the Jeju City,
11:52you can see the mountain range.
11:53So,
11:55this is where you will find
11:57IG-worthy photos and videos.
12:01But before reaching this peak,
12:04it's actually not that difficult.
12:06Young people up to old people,
12:09they have multiple routes.
12:12Some are steep,
12:14but that's the fastest.
12:15Some are medium,
12:17but that's just the middle.
12:19Some are slow,
12:20but the climb is gradual.
12:21So at least,
12:22it's for everybody.
12:24And the reward is
12:26a beautiful 360-degree view
12:30of the ocean,
12:31Jeju City,
12:32and the beautiful mountain range.
12:43For K-drama lovers out there,
12:45this place must be familiar.
12:47In the Korean drama series,
12:48Welcome to Samdalri,
12:50Dodubong Peak was used
12:52as one of their shooting locations.
12:54The actress wished here.
12:59She looked at the airport,
13:01and closed her eyes.
13:02She wished
13:03to explore the whole world.
13:06Now, guys,
13:08in order for us to wish,
13:11we have to
13:16spread our fingers at the same time.
13:18From the moment we close our fingers,
13:19we have to spread our fingers at the same time
13:21to make our wish come true.
13:23First,
13:24close your eyes.
13:25Close your eyes.
13:26Imagine,
13:27you're in Korea.
13:31Imagine,
13:33you're at the top of the peak.
13:34Close your eyes.
13:36Close your eyes.
13:39Imagine,
13:41we're all friends here.
13:43And then,
13:45let's spread our fingers
13:48at the same time.
13:51At the same time.
13:53How many fingers?
13:563, 2, 1.
14:023, 2, 1.
14:073, 2, 1.
14:14Surrender!
14:16You're not going to make a wish today?
14:17No.
14:21The BND team chose
14:22to go to the coolest,
14:24but the most exciting place
14:25in Dodubong Peak.
14:27We're going to go there
14:28and come back
14:29in just 1,300 steps.
14:31It's like we're on the other side
14:33of the Bainibierros.
14:34Yaka, yaka.
14:36If you're new to La Coacha
14:37and you want more steps,
14:40here in Jeju Island,
14:41you can find
14:42the biggest aquarium
14:43in all of Asia.
14:45It's 25,600 square meters
14:47or as big as
14:4850 basketball courts.
14:52It has 48,000 animals
14:54and plants,
14:55so close your eyes.
14:58One of the things you'll see here
14:59are the cute
15:00Asian small-clawed otters.
15:02They're mammals
15:03that can live
15:04on land and water.
15:06You can feed them beers.
15:08Aww, so cute.
15:10There are also souvenirs
15:11that you can buy here.
15:12It's a perfect place to visit.
15:14Speaking of visiting,
15:16you can also visit
15:17Dongmun Market, Bierros.
15:19We're here at
15:20Dongmun Market.
15:22This is probably the main
15:23and very iconic market
15:24in Jeju.
15:25It's nearly 6 p.m.
15:27It's hard for us
15:28to feature
15:29different stalls
15:31because
15:32they don't allow us
15:33to get closer
15:34because
15:35it's almost 6 p.m.
15:37Why?
15:38Because at 6 p.m.,
15:39people usually come here.
15:43There are a lot of
15:44places to visit here.
15:52They also have
15:53a night market
15:54for those who want
15:55to go on a food trip.
16:01But I'll go to
16:02their wet market.
16:05If you compare
16:06the wet supermarkets
16:08here
16:09compared to
16:10the wet market
16:11in Korea,
16:12there's a big difference.
16:14If you come here,
16:15it's clean.
16:16Which is a good thing.
16:17So,
16:18as a tourist,
16:19you have
16:20high confidence
16:21to buy
16:22fresh food,
16:23seafood,
16:24fruits.
16:25It's fun.
16:26When you come here,
16:27it's like
16:28you want to buy a lot.
16:30You'll notice
16:31that there are different
16:32types of sashimi
16:33or raw fish here.
16:34The one behind me
16:35is one of the
16:36many stalls
16:37that sells
16:38fresh
16:39seafood.
16:40As you can see,
16:41there's an aquarium
16:42with different
16:43live fishes
16:44and also
16:45fish
16:46that can be
16:47sold
16:48and bought.
16:51For those who love
16:52sashimi,
16:53can you guess
16:54what these are?
17:00It's hard.
17:02But it's not
17:05soft.
17:06It's hard.
17:09It's like
17:10I'm eating my bones.
17:14Let's try this one.
17:22Why are all of them
17:23hard?
17:28It's hard.
17:32Why are the cats
17:33so big?
17:34Cats?
17:38It doesn't taste good.
17:43Last but not the least,
17:44let's try this one.
17:46It's still moving.
17:49It's gone.
17:54At least,
17:55it's not hard.
17:58Okay.
18:02In my food trip,
18:03I can say
18:04that it's a charged experience.
18:06I'm trying to be
18:07adventurous for you
18:08because that's the mindset
18:09you should have.
18:10If I go abroad,
18:11I'll just try it.
18:12I told my son,
18:13hey,
18:14you can't say
18:15you don't want to
18:16if you haven't tried it yet.
18:17Now,
18:18I've tried it
18:19and I said,
18:20I don't want to.
18:21It's just a travel mantra.
18:22What's important
18:23is to try.
18:25Are you curious
18:26what I ate?
18:28Sashimi reveal!
18:31This is
18:32sea pineapple.
18:33It's not sweet.
18:34Although,
18:35maybe
18:36because of the texture.
18:37Because it's a bit
18:39not that hard
18:40but it has a crunch.
18:44We're eating that.
18:45Sea cucumber.
18:46And yes,
18:47confirmed,
18:48I don't like it.
18:51The penis fish,
18:52I tried it
18:53and it's not good.
18:55And last but not least,
18:56this abalone.
18:57I'm a bit surprised
18:58because it's so expensive
18:59in the Philippines.
19:00Oh yeah,
19:01I guess it's a
19:02because it's expensive,
19:03that's what people are looking for.
19:04Maybe,
19:05maybe to my Chinese friends
19:07who grew up with,
19:09because I came from a Chinese school,
19:10that's what they eat.
19:13We were lucky
19:14to find a place
19:15that is often visited
19:16by vloggers and influencers.
19:17This is because
19:18it's not just
19:19fishes.
19:20You also have
19:21different types of seafood.
19:22You have your
19:23different shellfishes,
19:25icy,
19:27that's what we
19:28deep-dived
19:29with the
19:30Hanyo divers earlier.
19:32So yeah,
19:33I guess,
19:34that's one of the reasons
19:35why we go to
19:36seafood stalls
19:37here in Tongwon.
19:39We're still here
19:40in South Korea.
19:42Are we going home
19:43without Samgyup?
19:44No,
19:45we can't.
19:47We're going to try
19:48their black pork.
19:54They say
19:55it's the best pork
19:56in South Korea.
19:57The black pork
19:58is unique
19:59here in Jeju.
20:00It's actually
20:01their signature dish
20:02here in Jeju Island.
20:04They have
20:05two ways of cooking it.
20:07One is the thin one.
20:08The thin strips
20:09are usually
20:10still cold
20:11before we fry
20:12or cook
20:13in front of us.
20:15And the other one
20:16is the thicker
20:18slabs
20:19wherein
20:20they have to cook it
20:21inside their kitchen.
20:22And then
20:23the second part
20:24of cooking
20:25is done here
20:26in front of us.
20:27I'm just happy
20:28sometimes
20:29that I don't have
20:30the unlimited
20:31Samgyup Salsa
20:33because
20:35I can't
20:36contain myself
20:37to eat
20:38just a little bit
20:39of pork
20:40because I love my pork.
20:42Pork has
20:43a lot of fat.
20:44Fat is flavor.
20:45I love flavor.
20:53This pork is native
20:54to the island
20:55and is considered
20:56to be more important
20:57than the breeds
20:58in the mainland.
21:05But this meat
21:06is not black.
21:07Why do they
21:08call it black pork?
21:10This is what
21:11a pig looks like.
21:13They have
21:14black hairs.
21:16Just like black pork,
21:17there is another
21:18popular dish
21:19here in Jeju.
21:20These are
21:21tangerines.
21:22Tangerines
21:23were present
21:24on the island
21:252,000 years ago.
21:28That's why
21:29tangerine farms
21:30are now
21:31here
21:32that have
21:33pick-and-eat
21:34all-you-can beeros.
21:35So how will
21:36the tourists know
21:37that it's already
21:38ripe for the picking?
21:39Their colors
21:40are about 50%.
21:41So is it
21:42yellow?
21:43Yellow.
21:4450%.
21:45Tangerine
21:46is a seasonal fruit.
21:47It's only harvested
21:48during
21:49specific season.
21:50From the end of October
21:51to the beginning
21:52of January.
21:54From the end of October
21:55to January.
21:57So autumn to winter?
21:58Yeah,
21:59late autumn to winter.
22:00Late fall to winter.
22:02There are
22:03different varieties
22:04of tangerines
22:05on the island.
22:06But what we got
22:07today
22:08is the satsuma.
22:14In fairness,
22:16it's sweet.
22:17It's easy to eat
22:18because it's soft.
22:24It's so juicy.
22:25Why are the people
22:26of Jeju
22:27so proud
22:28of their
22:29tangerine fruit?
22:30They say
22:31the sweetness
22:32that tangerines
22:33give
22:34is different
22:35because of
22:36the volcanic soil
22:37and the
22:38very
22:39mild
22:40warm weather.
22:41Relatively
22:42mild
22:43warm weather
22:44here in Jeju
22:45because it is
22:46in the southern part.
22:48Are you convinced
22:49to go to Jeju Island
22:50in South Korea, beeros?
22:51The planning
22:52is easy
22:53because
22:54visiting this island
22:55in South Korea
22:56is visa-free
22:57for us Filipinos.
22:58The flight is direct
22:59from the Philippines
23:00to Jeju Airport.
23:01But if you're not
23:02sold yet,
23:03I have another plan.
23:04Dear beeros,
23:05Jeju Island
23:06is an isolated
23:07island
23:08from the
23:09well,
23:10it is still part of Korea
23:11but it's the southern
23:12most part.
23:13And what we see
23:14is
23:15we are
23:16by the sea.
23:17Actually,
23:18because
23:19there are
23:20many
23:21beeros
23:22in their island
23:23we call it
23:24Maramen.
23:28So let's taste
23:29the Maramen.
23:30Of course,
23:31we should taste it
23:32ASMR style.
23:35This is not a straw.
23:37Sorry.
23:42Let's taste the soup first.
23:52Oh,
23:53there's nothing yet.
23:56This is not right.
24:05It's spicy.
24:07It's spicy.
24:13As expected,
24:14seafood
24:15is very,
24:16very fresh.
24:17Just right
24:18because
24:19it's cold outside.
24:20Sound effects
24:21outside.
24:25Me?
24:29Now,
24:30I understand
24:31why beeros
24:32are flourishing
24:33in Jeju Island.
24:34Not only because of
24:35the care
24:36and the
24:37rich culture
24:38but also
24:39because
24:40they are part
24:41of the beeros.
24:42Sharing is caring,
24:43beeros.