Jeongja Wood Restaurant

Grilled 'black pig' from Jirisan on 'oak wood' served on a grill with three-year-old kimchi underneath.

Made by adding native chicken to herbal medicine (made by boiling 5 kinds of medicinal herbs for 5 hours) and adding "Nung-i mushroom" from Jirisan.

Bibimbap made with mountain herbs directly harvested from Jirisan, served with miso soup made from homemade miso.

The native chicken soup made with "Jirisan native chicken" is chewy in texture, has excellent flavor, and the side dishes are outstanding.

"Native chicken" is used to make "chicken stew", resulting in a tender dish, and the flavor is enhanced by the homemade "gochujang".

Made with '3-year aged kimchi' pickled at home, this dish features native chicken, creating a harmonious blend with the kimchi.

The broth is made by boiling 'native chicken' in 'lacquer tree' sap collected directly from Jirisan for 4 hours, resulting in a delicious lacquer broth.

A nourishing broth made by simmering native chicken with five medicinal herbs collected from Jirisan.