008 Prologue_Publishing the Recipe Book
010 The Story of 'Hwasarang (?舍廊)'
014 My Food Story
018 'Hwasarang' Recipe Instructions

JANUARY

020 New Year's Eve Invitation Table Made with Quality Ingredients
022 Beet Soup
024 Subora Potato Gratin
026 Dried Plum, Shrimp, Asparagus, and Bacon Roll
028 Bracken and Arugula Chadolbagi Salad
030 Endive Oyster Tapas
032 Kimchi Dumpling Soup
034 Half-and-half salad with a hat

FEBRUARY

036 The meeting of Mediterranean and Southern ingredients
038 Mediterranean-style steamed skate
040 Gaori Rose Pasta
042 Green Olive Salad
044 Blue Caprese Pincho
046 Stir-fried octopus with chili pepper paste
048 Pickled radish and raw fish
050 Raw fish and pufferfish
052 Lunar New Year's Day Dishes: More Delicious When Shared
054 Five Grain Rice
056 Lotus leaf rice
058 Seven kinds of vegetables
Wild chives, bracken, azuki bean sprouts, pumpkin sprouts, dried radish sprouts, radish sprouts, eggplant sprouts
062 Steamed pollack
064 Bulgogi
065 Grilled seaweed with sesame oil
066 Napa cabbage kimchi

MARCH

068 A dish with 'Seomcho' and spring flowers from Bigeumdo
070 Cheese Walnut Balls
072 Guard Island Salad
074 Seomcho Caprese
076 Island Choppalak Panir
077 Stir-fried Island Soy Sauce
078 Island Cho Kimchi
080 Island Cream Sauce Sirloin Steak
082 Fried Island Cucumber and Camellia Flower with Fig Wine Sauce
084 Grilled Pork Tenderloin Roll
086 Dried Noodle Japchae
088 Jeonho Salad
089 Cod Roe and Tofu Salad
090 Jeonho Tapas

APRIL

092 The Attractive Encounter of Korean and Japanese Ingredients
094 Japanese Tapas
096 Yeojuseon
098 Tofu Cresson Miso Salad
100 ceviche
102 Mizuna Shrimp Black Olive Salad
104 Yaki
106 Salmon Lemon Soy Sauce Stew
108 Dodari Mugwort Soup
110 Mugwort salad
112 Mugwort Salad
114 Umeboshi Altar Salad
116 Azalea Flower Festival
117 Omija Hwachae
118 Bean and Mugwort Soup

SPECIAL APRIL RECIPES 1
120 Husband, Artist Kim Won-gap's Solo Exhibition Table Setting
121 Rapeseed Caprese/Fruit Cocktail/Black Sesame and Red Bean Injeolmi
122 Burrito Bowl

SPECIAL APRIL RECIPES 2
123 Daughter, Photographer Kim Hye-seong (NU)'s Solo Exhibition Table Setting

MAY

124 A dish made with spring flowers
126 Flower Rice Salad
128 Grilled Salmon
131 Grilled Sea Bass with Salt
132 Cheese Nachos & Salsa
134 Margherita Flower Pizza
136 Bamboo Shoot and Pine Nut Yogurt Salad
138 Bread Salad
140 Cucumbers with Ice Cream
142 Sedum Water Kimchi
144 Flower Rice Cake
146 Stir-fried Leek and Vegetables
148 Three-color tea ceremony
150 Melon Prosciutto
151 Floating Flower Jelly

JUNE

152 Beautiful Season, Baeksasil Picnic Recipe
154 Pea Soup
156 Cheese Skewers
158 Acacia Flower Snow
160 Coriander Bulgogi Salad
162 Whole Pumpkin Rice
164 Leather vegetable pancakes/mulwi leaf pancakes/kelp candy dumplings

JULY

168 A Summer Meal You'll Want to Serve in a Glass Bowl
170 Watermelon Cold Soup
172 Potato Asparagus Salad
173 Couscous Salad
174 Roasted Seasonal Vegetable Salad
176 Basil Pesto Penne Pasta
178 Cold Noodles with Spicy Sauce and Fried Egg
180 Pumpkin Flower Dumplings
181 Green Olive Cheese Balls

AUGUST

182 A Midsummer Night's Dream Illustrated with Cooking
184 Clam Chowder
186 Golbaengi eating the soup
188 Jangheung Samhap
190 Gangwon-do seafood stew
192 Cham Sora Cold Pasta
194 Soy Sauce Crab Somtam
196 Fake Ogolgye
198 Jasopickle
200 Yukgaejang Rice Noodles

SEPTEMBER

202 Birthday table prepared with all my might
204 Seaweed Soup
206 Galbijjim
208 Japchae
210 Royal Steamed Shrimp
212 Land Battle
213 Min-eo-jeon

SPECIAL SEPTEMBER RECIPES 1
214 Table setting for the solo exhibition of Turkish ceramic artist Kim Yong-moon
215 Jar Kebab
216 Grape Leaf Roll

SPECIAL SEPTEMBER RECIPES 2
217 Barcelona Boqueria Market Tour
Endive Tapas/Jam Manchego Cheese Tapas

OCTOBER

218 Capturing the Seasons with the Bounty of Nature
220 Fig Asparagus Salad
222 Steamed Pumpkin with Wine Sauce
224 Grilled Mushrooms
225 Beef Carpaccio
226 Wild Mushroom Shabu Shabu

SPECIAL OCTOBER CHOICES
228 Travel Essentials: Wine and Wineries
Germany's Rüdesheim, Italy's Donnafugata, Sicily, Italy's Schennen Bleu, Southern France, Italy's Vecchia Cantina, Montepulciano, Italy, and Italy's Cantine del Marchesi di Barolo
232 One of the foods, wine recommended
Daily wine that is good to drink every day/Wine served to guests/Wine for special occasions

NOVEMBER

234 The rich flavors of the season, the season of preserved foods
236 Mu: Soup
238 Cold vegetable salad with dried radish greens
240 Grilled Bacon with Mushroom Cheese
241 Gamtae Gopchang Kimmaki
242 Chicken Breast Vegetable Salad
244 Kimchi Season, Some Must-Prepare Kimchi
246 Pickled Radish Kimchi/Green Radish Kimchi
248 Godeulppaegi Kimchi/Dolsan Mustard Leaf Kimchi/Turnip Kimchi
From early winter 250, fermented tea
250 tank car
251 How to Make and Use Ginger Tea
252 Pear Yogurt/Pear Bang Show

DECEMBER

254 Make your special day even more special,
Year-end party menu
256 Seafood Paella
258 Fondue
260 Coriander Salad
262 Caesar Salad
264 Turkey Barbecue
267 Gravy/Cranberry Sauce
268 Mashed Potatoes
269 ​​Gulsnomono
270 Stir-fried tofu and squid
271 Stir-fried dried pollack and radish

SPECIAL DECEMBER RECIPES
272 Jang Ha-ni's Book Launch Party Table Setting
Kohlrabi Somtam/Sweet Pumpkin Salad

276 Epilogue_Confessions of someone who has tried Hwasarang's food
278 Recipe Name Index

In 1979, painter Kim Won-gap opened 'Hwasarang' near Baekma Station on the Gyeongui Line, and it enjoyed a golden age as a hangout for artists and cultural figures, and was much loved by young people in the 1980s and 1990s.
At the center of it all, food artist Park Sang-mi, the owner of 'Hwasarang' who led the restaurant until 2016, was sincere about food and 'feeding'.
We explored ingredients with a curiosity brimming with joy, and selected 138 dishes from among the countless dishes whose taste has been verified by the love of many.
'Hwasarang' closed in 2016 and remains a place of longing in the hearts of many. This book is about sending the memories of the past together with 'Hwasarang' into the future.

Author's Note

It started like this.
'Snail Gourmet Club' is a gathering of several Slow Food members who occasionally get together to drink wine.
Some people bring wine, others bring raw fish or side dishes.
I used to make one or two dishes.
In September 2023, when figs were in season, I prepared the ingredients for 'fig salad' for the gathering that day.
Figs were cut on the spot, and asparagus was blanched and cut into penne shapes, and pine nuts and bacon chips were added. They were mixed with the first extra virgin olive oil of the year and 30-year-old balsamic vinegar and served as a side dish.
It's one of my favorite salads.
“Figs are eaten not only as fruit but also as food.”

Everyone said it was delicious and emptied their plates as if they were hiding their eyes from the wind.
Soon the food was running out, and two pumpkins placed in the kitchen of ‘Slow Cafe Snail’, the meeting place, caught my eye.
The owner, editor-in-chief of Slow Magazine Snail, Choi Young-mi, gladly provided the organic pumpkin from Cheorwon as an ingredient.
Cut it into pieces, scoop out the seeds, put it in a steamer and steam it.
I made a sweet sauce with the remaining red wine and poured it over it, and sprinkled some matcha on top to finish it off.
Red, green, yellow… The harmony of colors was already impressive even before I tasted it.
After the meeting, Editor-in-Chief Choi Young-mi asked for the recipes for these two foods, saying she wanted to include them in the October issue of Slow Magazine Snail.
Starting with this, Editor Choi suggested that we serialize the dishes we make while hosting 'Snail Gourmet Club', and I readily accepted in the interest of organizing the recipes I had been making.
So, it was serialized for one year from the October 2023 issue to the September 2024 issue.
While cooking seasonal dishes and looking at the monthly magazines with well-organized manuscripts and beautiful photos, I decided to edit them and publish a cookbook that would organize my cooking life.

I added dishes that I usually make in season to the dishes I cooked with the members of the 'Snail Gourmet Club', and also added special dishes for several exhibitions.
None of the food featured here was created or photographed in a studio for the book.
On the day when the members of the 'Snail Gourmet Club' gathered to drink wine, we created a few more menus and took pictures of the food we were actually eating on site, without any lighting.
The food was generous enough to feed 7 to 10 people, and was served generously in large bowls.
There were several locations.
There were many difficult moments while filming in various places, including ‘Slow Cafe Snail’ in Jeongneung-dong, Bigeumdo Island in Sinan, Budnae in Yeongyang, Gyeongbuk, Gangneung in Gangwon-do, Baeksasil Valley in Buam-dong, and our house.
There were days when I had to prepare everything in advance because I had no place to cook.
Even though there were cooking facilities, they were poor, so I had to pack all my cooking utensils and carry them with me.
The ingredients and dishes were quite heavy, making it really difficult to carry around, but with the help of the strong 'Snail Gourmet Club' cheering squad, I was able to successfully complete the one-year journey.
It happened by chance, without any greed, while drinking wine with good people.

I like people.
I like food.
No, it would be more accurate to say that I love food.
I also like wine to go with food.
That's why I like to eat together.
“The more delicious something is, the more delicious it is when shared with others.”
This is my food philosophy.
Wild ingredients from the mountains and fields are the best, but when circumstances don't allow it, I'm constantly on the lookout for new and better ingredients.
I go to Gyeongdong Market once every ten days, and I also travel abroad to buy good ingredients.
With such ingredients, we create free and creative food that is not divided into Eastern and Western.
Having tasted a variety of foods from various countries, my food already has no boundaries between East and West.

“Food is me.”
“Put me on a plate.”
“Food, my last source of pride.”
“A life lived through food.”

My husband started Hwasarang in 1979, but I wanted to finish it in 2025.
These dishes, made from January to December with seasonal ingredients, are also the dishes shared with guests at Hwasarang.
It's a great way to organize my 'Hwasarang' food journey that I couldn't let go of, but I also thought that if my recipes could be helpful to someone, I would be very happy.
I would like to express my gratitude to my husband, Won-gap Kim, who generously supported me in purchasing ingredients for this book; to the editor-in-chief of Slow Magazine Snail, Young-mi Choi, who took food photos and organized recipes; and to the members of the Snail Gourmet Club, who have enjoyed delicious food with me and supported me wholeheartedly.


In the spring of 2025
Food artist Park Sang-mi

Editor's Note

Hwasarang and Snail Gourmet Club
Having tasted food from food artist Park Sang-mi, I felt compelled to share my impressions with you, the readers, and so I am including this piece at the end of the book.
I felt compelled to encourage everyone to buy this book, which contains recipes for dishes that have been developed and tested by the public for over 40 years, as it would be a loss for everyone not to buy it.
If there is anyone who is 'born with the fortune to eat', it is probably me.
Because I have been enjoying the food of the legendary owner of 'Hwasarang' for a year and a half without any regrets.
By chance, very coincidentally, I ended up organizing the dishes from the 'Hwasarang' days, which were like the entire life of food artist Park Sang-mi, thanks to my innate appetite and expressiveness.
The food you prepared was so pretty that I just took a picture without thinking, and it was so delicious that I gave it a thumbs up and ate it with relish. I wanted to share it with many people, so I asked for the recipe and published it in "Slow Magazine Snail."
That was the beginning, and then I received an offer to join the journey of food artist Sangmi Park, who was looking to summarize her 40-year culinary career.
There was no reason to refuse.
The year-long 'Snail Gourmet Club' began, and in recent years, six people who met through Slow Food were the main group, and sometimes acquaintances of Ms. Park Sang-mi joined, and 12 more gourmet clubs were held throughout the year, preparing menus that must be included.
There are 138 menus introduced in this book, including the dishes that are sometimes brought to you because they are made in large quantities.
As someone who has tried all of the recipes except for the 10 or so I have previously written down, I hope you will have faith in the results and try cooking them.
It was a feast of flavors that was luxurious, glorious, and embarrassing, making me wonder if it was okay.

The taste you know is the same as you know it, and the taste you don't know is the same as you don't know it.
Chef Park Sang-mi's cooking can be described as 'new flavors from familiar ingredients, and familiar flavors from unfamiliar ingredients.'
It could also be called 'the artistic rebirth of ordinary food, the everyday use of wonderful ingredients.'
I feel a bit sorry that I couldn't properly capture the flavor and texture of the food, but taking photos at different locations each month, sharing food with people close to me, is a new attempt at a cookbook.
Most cookbooks are usually shot in a studio with a set-up based on a plan, but for some reason, that process felt unfamiliar to us.
I thought it was right to capture that time while enjoying real food.
Every dish in this book is a special memory for me, thanks to the seasonal ingredients, menus tailored to the characteristics of each gathering, natural photos that capture the atmosphere and even the weather, and even the thoughts shared while eating together.
Personally, I enjoy cooking and eating, so I was able to really enjoy it.
I was curious about how ingredients with familiar flavors would be made, and I was also curious about what ingredients with unknown flavors would taste like, and every moment was exciting.
If you think about it, it's a perfect taste that lacks nothing.
The combination of flavors that are not excessive but just right, the creative dishes that have no boundaries in ingredients or seasonings, and the stories of Chef Park Sang-mi that accompany each dish make it an even more special memory.
After the monthly food gathering, if I have the ingredients, I try to recreate them again, and I still enjoy a lot of the menu.

If you ask me what my most memorable food is…
When I serialized the contents of a monthly gourmet club in "Slow Magazine Snail," many people asked me for my recommended menu.
In fact, it is very difficult to choose just one, and it is even more difficult because everyone has different tastes.
But if you ask me what my most memorable food is, strangely enough, the 'Umeboshi Altarimu Salad' comes to mind.
It was shocking.
It was sweet altarimu marinated in umeboshi, and I ate almost three plates of it by myself that day.
Menus that utilize coriander, such as coriander bulgogi, coriander cold noodles, and coriander salad, also come to mind.
I guess it reflects my personal taste for coriander.
Even so, it was surprising that coriander could be eaten so well.
After tasting the cold vegetable salad with dried radish greens, I even bought some dried radish greens myself, and I can say that the fried radish greens and fig wine sauce are by far the best fried food and sauce I have ever had.
Dried jelly
Japchae also comes to mind.
I thought, this is what it means to eat with sincerity.
The same goes for flower rice cakes, mugwort rice cakes, and three-color teas.
I also remember several attempts to break stereotypes about cooking.
For example, it is seasoned as a single food rather than a seasoning, such as anchovy salad (cold anchovy salad, cilantro salad, etc.), braised short ribs (braised short ribs with island soy sauce), bacon chips (mashed potatoes, etc.), and it is enjoyed as a salad (mugwort salad, potato salad, etc.) by adding olive oil to vegetables or potatoes.
The same goes for pickled umeboshi (umeboshi altar salad).
I thought there was no cooking ingredient I hadn't tried before, but ingredients like mugwort, mizuna, cress, and apricot were unfamiliar, but their flavors were quickly imprinted on me.
How about dishes using flowers?
I think it was the first time I ever ate peach blossoms and pear blossoms.
Mini pansies (violas) and lotuses make dishes more beautiful, so I asked farmers to grow them whenever I met them.
Musup, beet soup, and cold watermelon soup also come to mind.
I rarely have the opportunity to make soup, but the moment I took a spoonful of these three soups, I exclaimed, “Wow!”
If I had to choose one dish I would definitely want to eat again, it would be a fish dish using skate.
It tastes good, but other things can be imitated to some extent, but it seems like it is not easy to handle the croaker.
In fact, all of these foods are so precious that I wanted to add my appreciation to each menu while writing the book.
It will also be interesting to find out what your best menu is.
All the menus in this book have already been proven delicious by customers, acquaintances, and family.

What I Learned from Food Artist Park Sang-mi
During my one-year and six-month journey, I learned a lot about life through the beautiful dishes of Chef Sangmi Park.
I first learned about the cooking process of the owner of 'Hwasarang', a legendary restaurant representing the times, by observing her up close and learning about her attitude towards cooking.
When you see the teacher handling the ingredients, you can see his sincerity towards cooking.
Understanding ingredients means spending that much time.
It is wisdom accumulated through understanding the seasons and nature.
I thought a lot about the time spent sharing the food that was already prepared with people, and the actions that were close to consideration and dedication shown to those who enjoyed their food.
Above all, he always seemed happy and joyful.
What Professor Park Sang-mi talked about most was ‘self-interest and benefit to others.’
It seems like I've seen the Buddhist philosophy of 'self-sacrifice', which I've accepted as a philosophy of life, being put into practice through food.
Since then, I have been spending a lot of time thinking about 'altruistic living'.
It was also a time to realize once again that food is not just for eating.
As someone who supports the Slow Food movement and has adopted the Slow Food philosophy as my way of life, it was a time that broadened my perspective on 'food'.
I would like to express my respect and gratitude to food artist Sangmi Park for allowing me to be with you during this time.

On an unforgettable spring day
Choi Young-mi, in charge of food photography and editing