Nestled in the heart of Chungcheongbuk-do, Jecheon is a veritable haven for those seeking the restorative powers of medicinal herbs. This picturesque town is renowned for its thriving herb medicine market, and every year, a festival dedicated to health and wellness takes center stage, drawing visitors from near and far.

At the heart of Jecheon’s culinary scene are the restaurants that have embraced the region’s rich herbal heritage. One such establishment has crafted a truly remarkable set menu, showcasing the versatility of these medicinal wonders. The table is adorned with a bountiful array of vegetables, reminiscent of the renowned Korean Table D’hote of Seasoned Wild Vegetables.

The side dishes on this table are no less impressive, featuring homemade soybean paste and soy sauce that have been fermented for over two years using Korean-grown soybeans. Not only are these condiments delectable, but they also boast impressive health benefits.

The menu’s true stars, however, are the wild vegetables and herbs that have been transformed into pickles and fermented sauces. Siler, giant angelica, Siberian ginseng, dandelion, deodeok, bellflower root, wild mulberry leaf, and Fischer’s ragwort are just a few of the ingredients that have been expertly incorporated into these flavorful dishes.

Rounding out the table are a variety of salads, White Kimchi, Deep-fried Yam, Stir-fried Mushrooms and Vegetables, Soybean Paste Jjigae, Grilled Red Chili Paste Marinated Pork, and Deep-fried Lotus Root and Vegetables. Each dish is a testament to the region’s commitment to using locally sourced, high-quality ingredients to create a truly nourishing and delightful dining experience.

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