* Date : 2018-12-12
The deep, traditional taste of Gyeongsangbuk-do Province,"the Korea within Korea" where the country's traditional culture is well preserved
Gyeongju, home to the culture, taste, and style of a thousand years
Taste the traditional homemade meal from the Joseon Dynasty in Gyeongju,
Korea's thousand-year-old historical museum
The city of Gyeongju had stood at the center of Silla Dynasty's 1000-year-old history.
It is home to a traditional Korean restaurant named Yoseokgung, where one can try out the traditional homemade meal of the famous Choi family, who had held onto its reputation as a wealthy family for some 300 years from the Joseon dynasty. One can relish the delicious food while enjoying the beautiful landscape created by an antique hanok and its garden at the site of Yoseokgung Palace, where Princess Yoseok of Silla used to live.
Having accumulated its wealth over 4 centuries, the Choi family passed down six mottos that reflect its spirit of noblesse oblige. Driven by such mottos, it offered refuge to Korean independence fighters during the Japanese colonial era, and it was during this time that the Choi family's traditional homemade meal was revealed to the world.
At present, the culinary tradition of the Choi family continues at Yoseokgung at the hands of its daughters-in-law.
Andong, a quaint city with an alluring taste and beauty
The country's spiritual capital and the perfect place to meet "the Korea within Korea"
Andong of Gyeongsangbuk-do Province takes great pride in being "the spiritual capital of Korea," being the place where Yi Hwang, a prominent Confucian scholar of the Joseon Dynasty, compiled neo-Confucianism. The city is also where the eldest grandsons of several noble head families still live in, serving as guardians of old traditions. Ancient houses where they have lived in for centuries still stand, some of which are opened to the public. In short, Andong is home to diverse cultural assets.
At Andong's Central Market, where residents come for their culinary needs, one fish in particular stands out. It's none other than Andong gan godeungeo, or salted mackerel.
Salted and matured, the Andong gan godeungeo has become a nationwide brand and is also imported to the U.S., Japan, and South America.
The true flavor of gan godeungeo is determined by the process of salting and maturing the mackerel. In Andong, the traditional salting methods are still being used even to date to guarantee the taste of gan godeungeo.
Korea's ancestors took food very seriously, imbuing significance to each dish and product.
The generous meal of gan godeungeo, exquisitely laid out, gives off an air of dignity.
Pohang, a city blessed with the abundance offered by the East Sea
Taste the richness of the ocean amidst its blue waves
We live in an era of culinary tourism in which regional specialities that cannot be enjoyed anywhere else become tourist destinations themselves.
Thanks to the rich waters at Guryongpo, Pohang is famous for its gwamegi, snow crabs, mulhoe, and other fresh seafood-based dishes.
The clean and cold waters at Pohang enrich the taste of its fish and seafood, naturally making it a must-visit travel destination for those who are in search of fresh and delicious food.
In particular, mori noodles, a comfort food for those who are worn out from a rough day out in the ocean, is a charming dish worth trying out.
Named so because it is cooked by adding various seafood to it, this dish is a local menu that comforted fatigued laborers and chased away the cold and hunger of fishermen.
Meanwhile, Homigot is a famous spot for watching the sunrise, being the place where the sun rises first on the Korean Peninsula.
A cruise trip along the city's waterway, which was restored through an ecological restoration project that freed up the route for Dongbinnae Port, is another delightful experience unique to Pohang.
Bonghwa, a county permeated with the scent of pine mushrooms
and the kindness of its people
When the cool autumn breeze begins to blow, gourmets become busy sniffing the air for the scent of pine mushrooms. When autumn arrives, these mushrooms reveal their heads on Bonghwa's soil. With the Baekdudaegan mountain range to its west and the southern Taebaek Range to its east, Bonghwa is Korea's largest pine mushroom producer, thanks to its clean water and air and unspoiled nature.
So it's not surprising that many of Bonghwa's signature dishes are cooked with pine mushrooms, including songi dolsotbap, songijeon, pine mushroom stew, and pine mushroom tea.
Bonghwa's hanyagu, or beef from cattle that are raised on 12 different medicinal herbs, also offers a rich flavor and is just as fragrant as pine mushrooms.
At Daksil Village, a community founded for the Chungjeonggong Branch by Chungjae Gwon Beol, a scholar who lived during the mid-Joseon period, one can taste hangwa, traditional Korean confections that boast a history of 500 years and reflect the head family's traditions.
Experience Korea's unique charms by "tasting" what Gyeongsangbuk-do Province, home to a stunning nature that is untouched by mankind as well as to traditional Korean culture, has to offer.