Seasoned wild vegetable rice, Wolsan mulberry leaves, Hwageok gooseberry sprouts, Ilpo Aster scaber leaves and Grandma Bang Wisun’s soy sauce. No, they’re not names from a natural science documentary, they’re items featured on the menu board of this restaurant. Young Ms. Kim, who runs this restaurant, decided to make good of the excess produce many elderly women in the Gangwon province were selling. She combined the freshness of these ingredients with her mother’s recipes to produce dishes such as seasoned wild vegetable rice, whole pollack roe bibimbap and soy bean paste soup. Koreans eat here when they miss mom’s home cooking, so come to see what authentic everyday meals are like.
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