Hwanggeum Garden

A healthy restorative dish made by simmering duck, Korean angelica tree, and glutinous rice for a long time. It has a mild and deep flavor, with tender and chewy duck meat. It has a subtle herbal aroma. It is usually enjoyed by a group as a restorative meal, pairing well with kimchi or kkakdugi (diced radish kimchi). Enjoy it with rice while it's hot.

A chicken baek숙 made with Korean angelica tree and native chicken as main ingredients, simmered for a long time for health benefits. The chicken is tender, and the broth is mild with a deep herbal aroma. It is enjoyed as a restorative meal, often eaten with rice or made into porridge.

A baek숙 made by boiling Korean angelica tree, mung beans, and chicken together. The addition of mung beans makes it more savory and nutritious. The mild and savory flavor is complemented by the soft texture of the mung beans. It is a healthy dish, especially good for winter or replenishing energy, and tastes even better with kimchi.

A Korean-style braised chicken dish made with native chicken, potatoes, carrots, and other vegetables in a spicy sauce. The harmony of the sweet and spicy sauce, tender chicken, and fluffy potatoes is excellent. It is eaten as a main meal with rice and is also popular as a side dish with drinks.

A special restorative dish made by boiling Korean angelica tree, native chicken, and fresh seafood such as abalone and octopus. 'Hae Shin' means 'God of the Sea'. The deep umami flavor of chicken and seafood blends to create a refreshing and rich broth. It is excellent for entertaining distinguished guests or for a restorative meal on a special day, and it is customary to make a reservation in advance.

A dish made by thinly slicing jelly made from acorn powder and mixing it with vegetables seasoned with soy sauce, sesame seeds, and chili powder. It is characterized by its slightly bitter yet savory taste and bouncy texture. It is often enjoyed as a side dish with makgeolli or as a light meal replacement.

A savory pancake made with mung bean batter, filled with meat, kimchi, and bean sprouts, pan-fried until golden brown. It is crispy and savory on the outside, and moist on the inside. It is a popular dish to enjoy on rainy days or with makgeolli (Korean rice wine).