Jeongi Chaesobapsang

A traditional Korean dish served on a wooden tray, featuring ten seasonal side dishes made with fresh vegetables, along with barley rice mixed with early mackerel and village soybean paste. You can also enjoy it with grilled mackerel added to the barley rice set.

A meal set made with only gondre sourced directly from the mountainous region of Danyang, Gangwon-do, featuring a soft texture and rich aroma.

Cheonggukjang made by boiling domestic soybeans thoroughly and fermenting them with ground ginseng to reduce the strong smell, simmered gently for a rich and savory taste.

Stone pot rice made with Yeochon special rice and nutritious grains, served as a full course meal.

A set meal featuring five types of grilled fish: hairtail, croaker, mackerel, flounder, and Pacific saury, served with stone pot rice and ten seasonal side dishes.

The acorn seafood pancake, made by frying various seafood and vegetables with acorn flour, has a chewy texture and a pleasant bittersweet taste.