Hello, I'm KWON WooJoong.
It's been nearly 17 years since I first picked up a chef's knife.
As the path of chef is difficult and seems to be more difficult as time goes by, I feel challenging with growing concerns as years pass by.
Now, I would like to prepare food based on the basic elements of Korean food.
With housemade Jang(Korean fermented sauces) which is made by my self, Kimchi and Vineger which is also housemade, I would use local ingredients from all over the country that are in their best condidtions.
Also, I would cook by both traditional and modern recipes to make enjoyable Korean food neither old-fashioned nor awkward.
Last but not least, I prepared Dok-sang(Single Table) which is the Korean traditional culture of having food, as our main concept.
It would be an exclusive experience to enjoy time and food here in KWONSOOKSOO.
Seomjin River Chinese Mitten Crab, Bonghwa Sweetfish, Punchbowl Dried Radish Leaves, White Dandelion, East Coast Coonstriped shrimp, Jangheung Seastring, Homemade Soy Sauce and Soybean Paste, Gapyeong Perilla Oil and Hand-peeled Pine Nuts