Aunt’s Original Soybean and Pufferfish Soup

A stew made by finely grinding beans and seasoning with salt. It's not overpowering and allows you to enjoy the natural savory and light flavor of the beans. Served with rice.

A stew made by grinding whole soybeans and boiling them with kimchi. The soft texture of the beans and the refreshing, savory broth of the kimchi harmonize perfectly.

A traditional Korean stew made with self-fermented beans. Its unique rich aroma and deep, savory flavor are exquisite, perfect for mixing with rice.

A clear soup made with dried pollack (hwangtae). The broth is very refreshing and clean, making it excellent for relieving hangovers.

A hot pot dish made with tofu and dried pollack, boiled in a spicy broth. It features a zesty broth and is served with kongtang (bean soup) as a side dish.

A dish of domestic pork stir-fried in a sweet and spicy sauce. It's a 'rice thief' side dish that can be deliciously enjoyed with rice even without ssam vegetables.

A dish of dried pollack (hwangtae) braised in a sweet and savory soy sauce-based seasoning. It has an excellent chewy texture and savory flavor.

Warm, steamed blocks of tofu. Made with Paju Jangdan beans, it's extra savory and is enjoyed with kimchi or a dipping sauce.

A dish of dried pollack and tofu steamed in a spicy sauce. You can enjoy the spicy flavor with crunchy bean sprouts.

A summer delicacy where noodles are mixed in a thick, creamy, chilled bean broth. Its savoriness is exquisite, and salt can be added to taste.

A winter menu item with noodles added to warm bean broth. It offers a different kind of soft and warm savoriness compared to cold bean noodles.

A Korean-style pancake made by pan-frying ground mung beans until crispy. Made with 100% mung beans without meat, it's crispy on the outside, moist on the inside, and light.

A dish where thinly pressed and dried tofu (pressed tofu) is used as wraps to eat with pork slices and various fresh vegetables. It's a healthy and light combination of flavors.