Where a chef's truth meets spiritual discipline.

“I decided to approach it as a practitioner like the Venerable”

— Chef Ok Dong-sik

In the most reverent challenge of his career, Chef Ok Dong-sik faced Korea's first Designated Master of Temple Cuisine in a one-on-one elimination.The master of bone broth set aside his signature ingredients.

No meat. No five pungent vegetables. Only the devotion of a practitioner.He chose SURA's sacred red lacquered Yugi—vessels born from 100 years of craft, elevated by the ancient art of Ottchil. The gleam of crimson catching light.

그의 커리어에서 가장 경건했던 도전에서, 옥동식 셰프는 대한민국 사찰음식 명장 1호와 1대1 대결을 펼쳤습니다.돼지곰탕의 전문가는 그의 시그니처 재료를 내려놓았습니다.

고기도, 오신채도 없이. 오직 수행자의 마음으로.그는 수라의 신성한 홍칠 유기를 선택했습니다—100년 장인정신에서 태어나 고대 옻칠 예술로 승화된 그릇. 빛을 받는 붉은 광채.

The warmth of devotion spreading through your hands. In Buddhist tradition, eating is never mere consumption— it is Barugongyang (鉢盂供養), the ritual of mindful offering.

Every grain of rice received with gratitude.

Every vessel handled with reverence.

Every bite taken as meditation.

The monks understood: the bowl is not a container, but a teacher. It reminds us that nourishment begins not in the stomach, but in awareness.

This is where a chef's truth met spiritual discipline.

This is where vegetable japchae became a meditation.

These are the exact vessels that held his reverence.

손에 전해지는 헌신의 온기. 불교 전통에서 식사는 단순한 소비가 아닙니다— 발우공양(鉢盂供養), 마음챙김의 봉헌 의식입니다.

모든 쌀 한 톨을 감사로 받고,

모든 그릇을 경외심으로 다루며,

모든 한 입을 명상으로 받아들입니다.

스님들은 알았습니다: 발우는 그릇이 아니라 스승이라는 것을.

자양은 위장이 아닌, 깨어있음에서 시작된다는 것을.

이곳에서 셰프의 진심이 영적 수양을 만났습니다.

이곳에서 채소잡채가 명상이 되었습니다.

그가 경외심을 담았던 바로 그 그릇들을 만나보세요.

What's Included

Each piece hand-forged by four generations of master artisans.

Copper 78%, Tin 22%. Made to order, just for you.

Un(Hong) - 운(홍)

Cloud Plate with Sacred Red Ottchil(Lacquer). Where tradition meets devotion.

10.6*10.6*0.6 (W*H*D / inch)

Hyang(Hong) - 향(홍)

Yugi Dish with Textured Ottchil(Lacquer). Each brushstroke a meditation.

10.6*10.6*0.6 (W*H*D / inch)

Un Lid - 운 뚜껑

To preserve the sacred within.

6.9*6.9*2.2 (W*H*D / inch)

Gravy Boat

Where sauce becomes ceremony.

 3.1*3.1*3.5 (W*H*D / inch)

The Art of Ottchil: Sacred Red Lacquer

Beyond metal, beyond craft—this is devotion made visible.

Ottchil (옻칠) is Korea's ancient art of natural lacquer, a practice that requires patience, precision, and reverence. Each layer is applied by hand, dried naturally, and polished to reveal the deep crimson glow—a color reserved for sacred vessels and royal ceremonies.

The red you see is not paint. It is time. It is breath.
It is the hand of a master layering devotion, stroke by meditative stroke.

This is where 100-year bronze craft meets 1,000-year lacquer tradition.
This is where Chef Ok's vegetable japchae found its sacred home.

Ritual Guide

1. Observe the Crimson
Before plating, pause. The sacred red lacquer glows with
1,000 years of devotion—this is reverence made visible.

2. Arrange with Intention
Each vegetable, each strand of japchae placed with care—
this is not cooking, this is meditation.

3. Pour with Grace
The gravy boat becomes a vessel of offering.
Pour slowly, honoring the purity of your ingredients.

4. Taste with Reverence

When cooking becomes devotion, food transforms into offering.

Chosen Worldwide

✓ Featured on Korea's Premier Culinary Competition Show
✓ Michelin Bib Gourmand Chef's Choice
✓ Hand-forged by Presidential Award-winning Artisans
✓ Used by 5+ Michelin-starred Restaurants Globally
✓ Featured in Netflix's Kingdom and Squid Game