Thought Hallabong Was Just Another Tangerine? Late-Ripening Citrus Has Its Own Story
the story of hallabong and cheonhyehyang
Mention citrus on Jeju, and a lot of people probably think first of the round, yellow mandarins that ripen between fall and winter — the variety known as onju mikan. But Jeju is also said to grow other citrus that go by different names entirely, like hallabong and cheonhyehyang. These are collectively known as mangamnyu, and even though they belong to the same citrus family, they're said to differ in variety and in when they're picked from the tree. I've shared the history of citrus cultivation here before, but today's story takes a different angle — it's about mangamnyu, the citrus said to stay on the tree longer before ripening. Most people have heard the name hallabong at least once, but I'd guess a lot of people aren't quite sure why it's called something different from regular citrus in the first place.
What Exactly Is Mangamnyu, and How Is It Different From Regular Citrus?
The word mangamnyu is said to combine the characters for "late" and "citrus," referring to citrus that ripens relatively late. The round, thin-skinned mandarins commonly peeled and eaten in winter belong to a variety called onju mikan, which is said to be classified as a different lineage from mangamnyu at the root. Citrus with names like hallabong, cheonhyehyang, and redgeum, each carrying a different suffix, are said to fall under this mangamnyu category — and most are said to be varieties created by crossing citrus with other citrus relatives like oranges. That's said to be why they tend to look larger and bumpier than onju mikan, with a flavor that leans toward a strong, rich sweetness rather than tartness. Exactly how many varieties are officially classified as mangamnyu, or precisely when each variety first arrived here — those are details I'd rather stay careful about stating with full confidence, so I'll leave it at this much for now.
Hallabong is known for the distinctive bump that sticks out at its stem end. There's a story that this shape is said to resemble the peak of Hallasan, which is how the name is said to have come about, though there are said to be several different accounts of exactly how the name was chosen, so I can't tie it up into one tidy story. The peel is said to be thick and bumpy but not particularly hard to peel by hand, and the flesh is said to be juicy with a notably rich sweetness. Cheonhyehyang's name is said to carry the meaning of "a fragrance given by heaven," and it's said to have a thinner, smoother peel than hallabong, with an especially strong fragrance that comes up often in how it's described. The two can look fairly similar from the outside, but peeling one open and taking in the scent is said to make the difference clear right away. There are also other mangamnyu, like redgeum, known for a reddish-tinted peel — so lumping all of this under the single word "citrus" really doesn't capture how many different faces are hiding inside that family.
Not all citrus are the same citrus, it turns out. There were a lot of faces I didn't know about until I peeled them open myself.
— 🍊 GYULIWhy Is It Left on the Tree So Much Longer?
Mangamnyu is said to be harvested later because staying on the tree longer is said to let the tartness fade naturally while the sweetness builds up. Onju mikan is said to be picked relatively early, once the peel turns yellow, while mangamnyu is said to be left waiting until the peel color deepens fully. Exactly which month each variety is harvested can shift depending on the variety, the year's weather, and the growing region, so I'd rather not pin down a specific time here. Still, it's commonly said across different sources that mangamnyu is picked from the tree noticeably later than onju mikan. There's also said to be a curing period after harvest, where the fruit is stored for a while before being sold to let more of the tartness fade — a process said to leave the flavor even smoother by the end.
A Few Things Worth Knowing When Choosing and Storing
When choosing mangamnyu, it's said to help to pick ones that feel heavy for their size, with a peel that has some give and an even color throughout. For hallabong specifically, checking whether that distinctive bump at the stem is clearly present is said to be another way to judge. That said, the exact sweetness level or price can vary quite a bit depending on that year's harvest, the fruit's size, and where it's sold, so I'd rather not state those flatly here.
It's said to be best stored somewhere cool and well-ventilated, and leaving it too long is said to let moisture escape and the flavor fade, so it's worth eating it within a reasonable window. It's said to be fairly easy to peel by hand without much trouble, which is part of why it's often chosen as a gift.
GYULI's Tip · Rather than guessing the variety from its name or looks alone, it's said to help to peel it open yourself and check the scent and taste. Since exact harvest timing and price can shift year to year, it's worth double-checking whenever you're looking into it.
Beyond the sweet-and-tart onju mikan that usually comes to mind first, it's a pretty interesting thing that citrus with entirely different names and different timelines are growing together on Jeju. If the earlier story introduced the history of citrus cultivation, today's story is about the branch of that same citrus family that grows a little later and a little differently — the mangamnyu. If you ever get the chance to try hallabong or cheonhyehyang, it might be worth remembering this story and noticing the rich sweetness and fragrance that comes through instead of tartness.