Seasonal food with Korean jang
Seasonal food madewith Korean jang
We choose seasonal ingredientsand, with our long-aged jang,edit them into a carefully made meal.We choose seasonal ingredients and, with our long-aged jang,edit them into one carefully made meal.
Green Edit
The best ofeach season,chosen and edited
Green Edit is a food studioin Dongnae, Busan, bringing outthe flavor of seasonal ingredientswith doenjang, gochujang and ganjang.We began with a bowl ofslow-simmered soup, and our tablehas grown to include banchan,dressings, pickles, cooking classesand catering.Green Edit is a food studio in Dongnae, Busan,bringing out the flavor of seasonal ingredientswith doenjang, gochujang and ganjang.We began with a bowl of slow-simmered soup,and our table has grown to include banchan,dressings, pickles, cooking classes and catering.
Our story
Our principles
Our cooking principles
- 01
We use seasonal ingredients
We build our menus around what tastes best that season.
- 02
We flavor with jang
Korean fermented jang gives our food a deep, natural taste.
- 03
We make food that is easy on the stomach
We simmer long and cook slowly, so you feel comfortable after eating.
What we do
Four ways to makethe table together
Cooking class
Small cooking classesfor 4 to 6 people
Every class is led by an editortrained in cooking.Take home what you makein glass jars or sealed cans.Every class is led by an editor trained in cooking.Take home what you make in glass jars or sealed cans.
Seasonal soup class
₩60,000About 2 hours
Seasonal banchan with Korean jang
₩70,000About 2.5 hours
Seasonal pickles & jangajji
₩55,000About 1.5 hours
Showcase
Green Edit handmade,new every season
Editor
Editor story
“We wanted foodeasy on the stomach,so we began making it.”
Visit
Come by our smalllab in Dongnae
- Address
- 102, 8-8 Asiad-daero 255beonga-gil, Dongnae-gu, Busan, South Korea
- Hours
- Tue–Sat 10:00–18:00 · Closed Sun & Mon
- Inquiries
- 070-8244-1047
- @greenedit.soup
Green Edit