'Mt. Odae`s Wild Greens' full of mountain aroma

Wild plants indigenous to Korea from the remote villages in mountainous Kangwon Province are the specialty of ``Mt. Odae Wild Greens`` (02-571-4565/6) in Yangjae-dong, Socho-gu, Seoul. This unique restaurant uses wild greens airlifted from Mt. Odae. They include ``sanmanul`` called ``pulnocho`` (herb bringing eternal youth), which is collected at a height of 1,500 meters above sea level, groundsels, chamnamul and fatsia shoots.

The seasonal wild greens are preserved in salt to prevent them from losing their unique fragrance and taste. The trademark menu is ``sanche table d`hote,`` which consists of about 30 different wild plants such as the mountain roots of bellflower and mountain pyogo mushrooms. It is priced at 17,000 won per person. Fresh greens will be served starting from the end of this month when the mercury is set to rise steadily. Seafood, grilled pollack and shish kebab are added to the sanche table d`hote to make a special table d`hote priced at 24,000 won.

The wild greens are collected and stored by the ``Mt. Odae Wild Greens Restaurant`` (033-332-6888) on Mt. Odae, which is the parents` home of the Seoul restaurant owner, Lee Eung-Nae, 41. Lee uses the same name, ``Mt. Odae Wild Greens Restaurant,`` as that operated by his parents. He also brings sesame oil, wild sesame oil and other basic seasonings from his parents` restaurant. The famous ``Chodang`` bean curd from the main restaurant and acorn jelly that is made with powdered acorn from Mt. Odae by the cook at the kitchen are special side dishes.

``Todok liquor`` or ``potato liquor`` with the meals is helpful for good digestion. As a simple menu, ``sanche pibimbap`` served with soybean paste stew (toenjang cchige) is recommended. The price is 7,000 won.

The restaurant has 120 seats in a graceful indoor setting with the atmosphere of a traditional Korean house. It opens all days of the year, except for traditional holidays.

Park Hee-Je min07@donga.com