Kim Eun-young conducts research on crops produced in her hometown of Jeju, using the old text , and archives traditional recipes from grandmothers. Drawing on her experience studying at the Natural Gourmet Institute in New York, she showcases naturalistic cuisine using Jeju's local ingredients. Currently, she runs the ‘Cossat’ studio in Seonheul village, Jeju, where she engages in food research and education. Additionally, at the ‘Kim Eun-young Tempeh Research Lab,’ she produces ‘Jeju Tempeh.’ ‘Cossat’ means ‘pleasant’ in the Jeju dialect. She is also the author of .