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Seohyong Lim, the chef of "Charong" that is a modern Jeju fine dining restaurant based on local food established second food studio with her family. She cooks dishes based on childhood memories and traditional stories, such as food ingredients and recipes inherited from her grandmother. In Jeju, where rice was scarce, barley and perilla were used to feel satiated and field crops, such as potatoes and sweet potatoes, or seasonal seafood were used as sub-ingredients. Based on strong frugal mind, they put all ingredients together in the rice pot and steamed it even when they make sanjeok or fish dishes. In this place, sub-ingredients are steamed by being layered on the rice and grains, and thus, the flavor is rich. It takes about 15 minutes to cook the pot rice and the food is served like course dishes. Cold beef salad that reinterprets "Goegiban" is served as an appetizer, and buckwheat pancakes, vegetables, plain and chewy white fish skewers, sanjeok, etc., await their turn. The cabbage soup made of beef broth harmonizes with the pot rice. Lastly, sherbet made of Jeju fruits, such as green tangerines, is served as dessert. You may order the pot rice dishes at least from two servings.
