A âdemand food partyâ that awakens your sleeping food DNA
The taste of fermentation has been responsible for our meals since time immemorial
When a cold wind blows, a message pops up to signal the beginning of the dip season.
Cook the beans well and make meju with a hearty touch
The gentle breeze meets the warm sunshine
It produces every week full of flavor.
Made with the sun, wind, and the delicate touch of a person
Miso is the peak of fermentation that ripens with the seasons.
Protected our table for a long time
Traditional miso made with natural care and human sincerity
By fermentation of various microorganisms
In comparison, ferment it with a limited type of bacteria
Commercially available miso with a relatively refreshing taste
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Most people think makjang is miso made by adding grains and fermenting it
However, in some regions, the word miso is not used
It was called makjang and used as miso
In this case, makjang and miso are used with the same words
Things with different manufacturing methods or ingredients are also called makjang
Most makjang uses a lot of meju powder when making
The soy sauce made by mixing meju powder with salt and aging it for a short period of time is also called makjang.
Barley miso is a medley of soy sauce
Shredded barley rice or fermented miso with barley
In some regions, miso is soaked in croutons water
Sweet and spicy croutons miso with the flavor of croutons
Hwangtae miso made by putting hwangtae in miso and aging it together
Miso has many different names.
Selected by the Demand Gourmet Association from now on
Here are some âmisoâ restaurants you should go to before you close.
The first restaurant
In a rustic and thoughtful home-cooked style
A house that is responsible for a warm meal for office workers
'Country vegetable miso' in Sinnonhyeon, Seoul
The hustle and bustle of Seoul
A house that has stayed in it for a long time
To a hot miso stew
A place to comfort busy office workers
Rice with all kinds of vegetables and plenty of miso soup!
Soft bibimbap with miso and bibimbap
From steamed drumfish to soft steamed egg custard that enhances the taste
Where the perfect meal is ready
Thanks to well-fermented miso
Miso stew that has a deep flavor even with raw fish
Add pumpkin, cheongyang pepper, potatoes, and tofu here
Refreshing miso stew completed
Heat a stone earthenware pot on a strong fire for at least 30 minutes
If you pour in pre-boiled miso soup
A temperature that stays warm continuously
Soft and moist steamed eggs eaten together
Adding steamed egg to miso bibimbap is art
Steamed drumfish that comes with it
For pufferfish, pollack is pollack dried for about 60 days
The kodari was half-dried for about 15 days
Steamed drumfish with a lint-like texture
Steamed pork legs that are relatively soft because they have a fresh texture
Steamed drumfish with just the right amount of liver and belly is actually kodari
A highly addictive flavor that you will keep eating
Han Joo-pyeong: I'm drunk by the smell of miso
Second dining room
Light miso noodles that make use of the natural flavors of the ingredients and
A place where you can enjoy yakiniku
'Gaehwaok' in Apgujeong, Seoul
In a modern atmosphere
A place that serves savory miso
With miso noodles in a clear broth
Delicious yakiniku sizzling to the sound
A place where you can enjoy Korean food with wine
Jazz music and modern atmosphere
A great place to enjoy Korean food in a luxurious atmosphere
A nostalgic jujeonburi
Corn, sweet potato, steamed garlic
Miso noodles with unique visuals
Unexpected fresh flavors
The thickness and texture of the noodles are similar to those of homemade rice
To make the most of the thick texture of noodles
Noodles made by giving a separate recipe
Another menu, yakiniku
Juicy yakiniku
Yakiniku made using special sauce for porkaku meat
To be able to enjoy it with wine
Yakiniku with a mild flavor with a weak seasoning
Han Joo-pyeong: The cleanness is delicious.
The third dining room
Enjoy a rural grandmother's miso stew in the middle of the city
In the middle of Seoul
Located in the alley next to Gyeongbok Palace
Of a 40-year tradition
A place that recreates a rural grandmother's miso stew
Boiled with homemade traditional miso
The savory and aromatic flavor is excellent
If you eat it with spring-scented herbs
A happy smile comes out loud
A place where you can enjoy grandma's hand-flavored miso stew
Unique miso stew served in a hot pot
Because I can eat it while cooking
Miso stew became even more popular
The flavor of miso stew that deepens as it is boiled
Cook the appetites a little
Because I grated rice and herbs and ate them
Feels fresh like a salad
Trim the Korean beef sirloin and use leftover meat
Add onions, Korean beef sirloin, and potatoes and simmer thoroughly
Dissolve savory miso paste and red pepper powder
From fragrant mugwort to soothing mushrooms
A miso stew that enhances the taste of spring
What is the secret of miso soup
Grandma's traditional miso
The characteristic of this restaurant's miso is that it is aged without removing the seasoning
That's why it has a strong umami flavor.
Miso soup and a fantastic match
Fried egg
For fried eggs and rice
Add various herbs
Remove the appetites, mushrooms, tofu, and potatoes from the miso stew and rub them
It's great to eat bibimbap and miso soup together!
Han Joo-pyeong: Miso taka