It began with a side dish,
at a little Jeju restaurant.
At Baram-e-seuchiunda, a restaurant in Hado-ri, Gujwa, guests began asking whether they could take the side dishes home.
One day, a trip to buy 2 kg of deodeok root became a purchase of 30 kg after finding a farmer with unsold produce. Preserving it as pickles offered a way to enjoy it for longer.
Cholle means side dish in the Jeju language. We carry that idea forward: a taste remembered from a trip, ready to enjoy again at home.
Prepared by hand. Made for your table.
From the first cut to the final stir, see the care that goes into a Jeju Cholle meal.
Watch the making film ↗