DowonGarden

Native chicken is simmered for a long time in a pressure cooker, resulting in tender meat and a spicy, rich broth that is exceptional.

Native chicken and herbal ingredients are simmered for a long time in a pressure cooker to create a soft and mild stew (served with soft glutinous rice porridge)

A healthy and light mung bean samgyetang made by simmering a native young chicken with herbal ingredients for a tender texture.

A local buckwheat pancake that is steamed once and then deep-fried in oil, making it savory, chewy, and light.

Makgeolli enjoyed even at the Blue House