Gong-Gan Dwisdongsan

This is a refreshing and light takju brewed in a jar with organic rice and our wheat nuruk.

Pork marinated in sake lees is stir-fried with summer vegetables, flavored with eggplant miso sauce and Sichuan pepper oil.

Grated potatoes are pan-fried with zucchini, peas, and peppers until golden brown.

Two types of seasonal greens, gungchae (crown daisy) greens, mushroom greens, and buckwheat noodles topped with pickled garlic stems and whole sesame seeds.

Boiled chicken pieces are mixed with various vegetables in a gochujang-based dressing from the backyard.

Combine cold dongchimi with chicken broth, and shred the chicken into bite-sized pieces, serving it topped with egg garnish and chamoe.

Handmade dumplings made from ground perilla seeds are boiled with plenty of zucchini, shiitake mushrooms, and perilla powder.