Customers tell us they love our jigaes - the hearty Korean stews that are the soul of Korean food. Many have especially raved about the broth - the perfect balance of umami, salty, sweet and sour. For those who have eaten in Korea, many say that it's just like the jigaes they've tasted in Seoul.
Our secret is a big pot of base broth simmering in our kitchen all day, every day. It contains the three ingredients that have formed the basis of many traditional Korean soups, stews and sauces since time immemorial in Korea - sea kelp, daikon radish, and dried anchovies. A marriage of land and sea, these three ingredients combine the sea saltiness and umami from the kelp and anchovies with the refreshing sweetness of the radish.