Manisan Sanchae 마니산산채

Soybean paste and soy sauce, brewed in house and aged more than three years, go into the side dishes and stew, and the doenjang jjigae has a deep fermented smell unlike store-bought paste. Sanchae bibimbap puts mountain greens over turmeric-yellow rice, mixed gently with the soy sauce that comes alongside. The herbal, almost medicinal scent of the greens clearly splits diners. Tteokgalbi is the only meat dish, and the house doenjang is sold to take home.