01
We use seasonal ingredients
We build our menus around what tastes best that season.
About
From a bowl of soupto a food studioin Dongnae
Green Edit
Seasonal food madewith Korean jang
Green Edit is a food studio in Dongnae, Busan. With Korean fermented jang (doenjang, gochujang and ganjang), we select what tastes best each season and “edit” it into a single meal.
We began with a bowl of slow-simmered soup. Today our table also includes banchan, dressings and pickles made with seasonal ingredients, along with cooking classes and catering.
We choose fresh ingredients and use our long-aged jang to make food that is wholesome, delicious and carefully prepared. With Green Edit, anyone can turn an everyday table into a special moment.
Editor
How a small labbecame a restaurant
- 01
A soup that was easy on the stomach
Because of a sensitive digestion, we began making slow-simmered soups for ourselves.
- 02
A small lab
We rented a small lab to explore a wider range of food.
- 03
“What do you sell here?”
Neighbors who passed by every day began to ask, one by one.
- 04
A restaurant for guests
The lab naturally became the restaurant Green Edit. We still make jang, simmer soup and develop seasonal menus here.
Our principles
Our cooking principles
02We flavor with jang
Korean fermented jang gives our food a deep, natural taste.
03We make food that is easy on the stomach
We simmer long and cook slowly, so you feel comfortable after eating.
Business
What we do
Visit
Come by our smalllab in Dongnae
102, 8-8 Asiad-daero 255beonga-gil, Dongnae-gu, Busan, South KoreaTue–Sat 10:00–18:00 · Closed Sun & Mon
Green Edit