Balhyocafe Qyun

Bread spread with vegan bagna cauda sauce. Made with seasonal vegetables inside the sandwich.

A curry made by simmering vegan butter made directly at Kyu with cashew cheese and various spices for 8 hours.

A piece of native ginger gingerbread and seasonal ice cream

Vegan fermented ice cream made with fruits harvested from our land each season

Small dishes made from spring wildflowers, mountain herbs, and greens are served on one plate.

A blend of fermented native ginger and spice syrup from Qun, combined with Jeju lemon.

Ginger syrup made by fermenting native Korean ginger and boiling it with spices. Harmonizes with soda water or beer. Can be used as a seasoning.

Umeboshi made from plums harvested when they are ripe and soaked.

An organic mustard that is pickled in a grainy state, providing a delightful popping texture in the mouth.

A Bagna Cauda sauce that tastes even better when dipped with vegetables. Rich in garlic flavor, fermented with shio koji (salted koji).

Beer made with hops and barley grown in Jecheon Solti Village by Bank Creek Brewery.

Wine made from local grapes in a local way, pre-industrial. The original wine.

A recently crafted organic whiskey made in the traditional way. koval