A group of chefs and gourmets embarked on a culinary journey on May 12 to visit Jeongeup-si in Jeollabuk-do (North Jeolla Province).
Participating in the “Take Non-Korean Chefs on A Culinary Tour” program hosted by the Rural Development Administration (RDA), they slaked their curiosity about traditional Korean cuisine, tasting and also making many local dishes first-hand.
On the table were a series of dishes, seonbi bapsang, menu items that were made from in-season ingredients produced locally. There was multigrain rice, shrimp stew, bulgogi, or marinated beef, radish soup, soybean paste soup (doenjang jjigae), beef boiled in soysauce with an egg (jangjorim), acorn jelly (dotorimuk) and bamboo shoot salad, among other dishes.
The visitors were able to sip some traditional tea (saengmaekcha) brewed from ginseng, schizandra fruit, the "five-flavored berry," and broadleaf liriope.
During the tea break, the group also had a chance to hear about the tales behind each of the dishes they tasted. They rolled up their sleeves to make some traditional snacks (hangwa), too.
“We will invite not only Korean explorers but also non-Korean ones to come sample our culinary traditions, so that they will all show more interest in our traditional dishes,” said RDA administrator Lee Yang-ho.
By Sohn JiAe
Korea.net Staff Writer
Photos: the Rural Development Administration
jiae5853@korea.kr
Participating in the “Take Non-Korean Chefs on A Culinary Tour” program hosted by the Rural Development Administration (RDA), they slaked their curiosity about traditional Korean cuisine, tasting and also making many local dishes first-hand.
A group of chefs and gourmets venture out to rural Jeollabuk-do on May 12, looking for new culinary delights.
On the table were a series of dishes, seonbi bapsang, menu items that were made from in-season ingredients produced locally. There was multigrain rice, shrimp stew, bulgogi, or marinated beef, radish soup, soybean paste soup (doenjang jjigae), beef boiled in soysauce with an egg (jangjorim), acorn jelly (dotorimuk) and bamboo shoot salad, among other dishes.
The visitors were able to sip some traditional tea (saengmaekcha) brewed from ginseng, schizandra fruit, the "five-flavored berry," and broadleaf liriope.
During the tea break, the group also had a chance to hear about the tales behind each of the dishes they tasted. They rolled up their sleeves to make some traditional snacks (hangwa), too.
“We will invite not only Korean explorers but also non-Korean ones to come sample our culinary traditions, so that they will all show more interest in our traditional dishes,” said RDA administrator Lee Yang-ho.
Chefs and gourmets make traditional sweets (hangwa) in Jeongeup-si, Jeollabuk-do, on May 12.
RDA administrator Lee Yang-ho (left) and other participants in the May 12 culinary program sample a set of traditional dishes in Jeongeup-si, Jeollabuk-do.
Participants listen to the tales embedded in each local dish that they sampled.
By Sohn JiAe
Korea.net Staff Writer
Photos: the Rural Development Administration
jiae5853@korea.kr