Saesugoong- Garden

Made only with domestically sourced natural blue crabs

A spicy soup made by adding freshwater crabs to a broth mixed with perilla seed water and house-made soybean paste, boiled in a stone pot with ingredients like dried radish greens, water parsley, and enoki mushrooms. The soup has a rich flavor when you bite into the crab, and the broth is moderately thick and refreshing.

Season: Early April

A spicy soup made only with catfish. Recommended for the elderly with weak teeth and children.

Sweetfish is a freshwater fish that lives only in clean water, and its flesh has a subtle watermelon scent. It is a seasonal summer menu item from April to the end of October and is highly recommended. In winter, it is not available and is sold as deep-fried icefish (same price).

1kg of Korean rockfish sashimi included, Korean rockfish is in season during spring and autumn.

Crab soy sauce made from domestic crabs by a food master. Contains 7-8 crabs weighing 2kg. Traditional soy sauce flavor made by hand.

This is a patented whole radish kimchi made with Cheongyang pepper fermentation liquid, and it won the Grand Prize in the Master Kimchi Contest at the Gwangju Kimchi Festival.

The crab marinated in soy sauce is made by master Kim Hye-sook, using only domestic ingredients. Aged crab is available for sale only in winter and early spring. Shipping is available for gift packages of 2kg at a price of 100,000 won.