Behind the flavor
Our own sauces, our own sesame oil
A third-generation chicken feet restaurant in Goa-eup, close to a lake. The owner farms, makes jang (fermented soybean sauces) and runs a mill.
Thirty years in the same spot; the family handed it down in 2019.
Gumi City promotional videoTap to play the YouTube video. 26 seconds
The mill
We make our own sesame oil and chili powder at the family mill.
Meju
Our ssamjang and soy sauce are made at home from meju (fermented soybean blocks) we shape ourselves.
Makjang
Makjang, a soybean dipping paste, is made our own way.
Field cabbage
The napa cabbage on the table is grown in the field in front of the restaurant.