Story

From art school in London to head chef, retail development chef and now SSUG: how I came to make Korean food here.

From art school in London to head chef, retail development chef and now SSUG: how I came to make Korean food here.

Onggi, Korea's breathable clay pots, and the slow way of fermenting that shaped SSUG from the start.

Onggi, Korea's breathable clay pots, and the slow way of fermenting that shaped SSUG from the start.

Once upon a time there was a tiger and a bear who wanted to become a human. They asked a god to make their wish come true. The god gave...

Once upon a time there was a tiger and a bear who wanted to become a human. They asked a god to make their wish come true. The god gave...

The SSUG letter