[If You Know] The Restaurant That Paid a Fine for Serving Rice to the President (Part 1)

Stories of Our Presidents at the Cheongwadae Exhibition...
Foods Francesca Enjoyed Until Her Final Moments...
The President Who Designed Tableware for Domestic and Foreign Guests...
The President Who Requested Tofu in Doenjang-jjigae...

The Blue House Main Building and the Chunchoogwan will host an exhibition titled 'Stories of Our Presidents - Here Were the Presidents' until August 28. This exhibition highlights the lives of past presidents in celebration of the first anniversary of the Blue House opening to the public. Through symbolic props, it reveals the moments when these leaders agonized and made decisions at the pinnacle of power. Park Bo-gyun, Minister of Culture, Sports and Tourism, said, "This is an opportunity to experience our presidents through storytelling, moving away from the traditional way of dealing with their achievements and faults."

'If you know' useful information is delivered in a somewhat disorganized manner.

President Syngman Rhee's English typewriter

*President Rhee Syngman carried an English typewriter in his bag to formulate foreign strategies. Even at seventy-eight, he personally typed documents. Although he used the 'eagle typing method' with two fingers, no one but Mrs. Francesca Donner could type on his behalf.

*All food and beverages consumed by the president are first tasted by a food taster to ensure safety. The food taster also carries a portable kit for on-site verification to check for harmful substances in the president's food. Apart from this, the dining experience is no different from an ordinary meal.

*After Korea's liberation on August 15, President Rhee Syngman returned and lived at Ewha Residence. It was a house prepared by thirty-three businessmen who pooled funds together. It was designated as a national cultural asset in 2009.

*President Rhee Syngman and Mrs. Francesca enjoyed brown rice rice cake soup so much that they finished two bowls each. Brown rice is now known as a health food and is more expensive than white rice, but in the 1950s, it was affordable and commonly eaten by ordinary people. Mrs. Francesca ground brown rice to make rice cakes and rice cake soup instead of using white rice. For broth dishes, she used pollock skin instead of meat. Although their grandchildren complained about the taste, Mrs. Francesca enjoyed it until the end of her life.

President Syngman Rhee's Durumagi

*Mrs. Francesca often made 'Coq au vin,' a traditional French dish made with chicken, vegetables, and wine. Instead of wine, she cooked the chicken with gochujang (Korean chili paste) and butter.

*Even after entering Gyeongmudae (the former name of the Blue House) as the president's wife, Mrs. Francesca did the laundry herself and personally prepared her husband's meals.

*President Rhee Syngman's dedicated chef was Yang Hak-jun, who entered Gyeongmudae in his sixties. He was rare at the time for being able to cook both Korean and Western dishes. Having lived abroad for a long time, the president often preferred Western food as much as Korean food. Yang, who had retired from working at a regular restaurant, was hired and worked with the president for twelve years. The two shared a special friendship, often cooking and drinking soup together early in the morning while chatting. The president took special care of Yang, who often drank alone after losing his wife early.

*Mrs. Francesca always prepared President Rhee's meals before going out. Each time, the president had Yang Hak-jun reset the table, and the food Mrs. Francesca made was given to the bodyguards to eat.

*Mrs. Francesca paid great attention to President Rhee's meals. She prepared food to suit his taste, encouraged regular meals, and frequently brewed job's tears tea and perilla seed tea. Thanks to this care, the president remained healthy without minor illnesses. At eighty-three, he climbed to the summit of Bukhansan Mountain and wrote the inscription on the Munsusa Temple signboard. Although there were rumors that he consumed a lot of ginseng, it was said that his constitution did not suit it well.

President Yun Bo-seon Travel Bag

*President Rhee Syngman and Mrs. Francesca mended their underwear when it wore out. The laundry workers were surprised at how patched the clothes were in various places. Mrs. Francesca also maintained her traditional braided hairstyle, refusing to visit a beauty salon. In fact, she never went to a beauty salon in Korea.

*President Rhee's adopted son, Lee In-soo, once gifted Mrs. Francesca a domestically produced parasol. She used it for a remarkable 31 years. Before opening it, she would shake it left and right, studying ways to use it for a long time.

*Mrs. Francesca liked red bean steamed rice cake. After the war, she traveled with President Rhee to many completion ceremonies across Korea, where reconstruction was needed. Red bean steamed rice cake was always prepared, especially when they were tired and hungry from long car rides. She missed it so much that she longed for it even in Hawaii later.

*President Yun Bo-seon remodeled his traditional Korean house into a Western-style structure in the 1920s to reduce the burden on women who had to stay in the kitchen all day. He also introduced innovative dining methods. Korean meals usually involve placing side dishes on the table and sharing rice among several people. He preferred Western-style dining with individual plates to reduce the number of dishes and prevent food waste. President Yun even incorporated the Taegeuk symbol on the dishes. These tableware sets were used to serve domestic and foreign dignitaries at the Blue House.

*President Yun Bo-seon rarely drank alcohol from his youth. Therefore, his drinking cups were made small, like teacups used in children's play.

*President Yun always dressed neatly and ate with proper manners at home. He was nicknamed the 'English gentleman' for his dignified and refined demeanor in daily life.

*President Yun liked Western meals that included carbohydrates (rice or bread), protein (meat), and vegetables (salad). For lunch at home, he often chose gratin dishes. He mostly ate at home and frequently invited guests. He usually requested that Western dishes be served alongside Korean dishes like sinseollo.

President Yun Bo-seon’s hat and glasses

*President Yun was meticulous about his attire, always wearing gloves even during election campaigns. His daughter-in-law, Yang Eun-sun, recalled unexpected moments with her father-in-law: "When he went out, I noticed a hole in his hat. I told him, 'Sir, your hat has a hole.' He replied nonchalantly, 'It's good for ventilation, so what's the problem?' and went out."

*President Yun lived to be ninety-three. Yang Eun-sun shared the secret to his longevity: "He avoided spicy food, ate small portions, and consumed grains. He didn't particularly seek out health foods. After getting older, he exercised regularly by pacing back and forth across the floor inside the house."

President Park Chung-hee's Drawing Notebook

*President Park Chung-hee worked as an elementary school teacher before becoming a soldier after graduating from Daegu Normal School. At that time, teachers had to learn drawing to teach children. President Park carried a drawing notebook and sometimes understood national affairs through sketches. A representative example is his hand-drawn plan for the Gyeongbu Expressway. On vacations, he set up an easel and painted scenes of his hometown in Gumi, the East Coast, and Seoul. He also sketched the cuteness of his dog, Banguli (a Spitz), who wagged his tail whenever the main building bedroom door opened, even after the owner met a tragic fate.

*President Park's meals were managed by Son Seong-sil, originally a chef at Pohang Steelworks. High-ranking Blue House officials noticed his skills during a visit and brought him in. President Park often visited the kitchen to ask for side dishes that the staff ate. Son served bibim-bap with dried vegetable greens, a rustic dish eaten in rural rice paddies. It was a dish President Park often ate during his childhood in a small fifteen-pyeong thatched house in Sangmo-dong, Gumi, Gyeongbuk. Even after becoming president, he often asked Mrs. Yuk Young-soo to make it. In his autobiography 'My Boyhood,' he cited Son's bibim-bap with dried greens as a delicacy.

A handwritten letter from President Park Chung-hee requesting the return of Professor Kim Wan-hee from the Department of Electrical Engineering at Columbia University in the United States

*President Park enjoyed traditional foods even when dining at the Blue House. He especially liked soybean paste stew with seafood and always requested tofu be added. He often had simple noodle lunches. He instructed that no side dishes other than kkakdugi or kimchi be placed, but chefs secretly added meat out of concern for his health.

*When foreign dignitaries such as U.S. President Gerald R. Ford visited, President Park always hosted Korean-style banquets. The table featured boiled pork slices, gujeolpan (nine-sectioned plates), and jeonyu fish. When traveling abroad, he often found Western food greasy and frequently cooked ramen at his accommodation.

Sketch of President Park Jeong-hee's pet dog

*President Park strictly observed 'Honbunsik Day,' a day for mixed grain meals. Honbunsik refers to rice cooked with barley. On this day, people were supposed to eat barley rice or wheat-based foods. Due to nationwide rice shortages, a campaign promoting mixed grain meals was conducted. The Blue House strictly adhered to this. On Wednesdays, when Honbunsik was observed, all staff, including the president, ate barley rice or noodles no matter what. Once, President Park ate galbitang (beef rib soup) at a restaurant in Suwon on Honbunsik Day. The restaurant owner, trying to be considerate, served white rice and was fined.

*President Park often relieved his worries with Makgeolli. Even after becoming president, he drank it as a side drink with meals. Ironically, in the 1960s, Korea banned the production of rice Makgeolli due to rice shortages, a policy implemented by President Park himself. He often mixed cider with the rich-tasting Makgeolli. This gave rise to the new word 'Maksaida.'

The traditional Korean bow and arrows used by President Park Chung-hee

*President Park frequently sought Makgeolli from Baedari Brewery in Goyang City. The brewery owner, who had brewed Makgeolli for generations, paid as much attention to security as to taste when supplying to the president. They set up a dedicated fermentation room and entrusted the key to the police station's intelligence division. However, during hot summer days, fermentation was disturbed as ingredients boiled over, so the owner began managing the key personally.

*After the death of Mrs. Yuk Young-soo, President Park often held drinking sessions. He always started with Makgeolli and then drank whiskey. He also mixed Makgeolli with beer. He never forgot the taste of mixing Makgeolli and beer during rice planting days as a teacher.

*President Park was relatively short and preferred suits with shorter jackets. He also favored dark gray pinstripe suits or navy suits that made him appear taller. His shoe heels were 30mm, twice the usual 15mm.

*After sinus surgery, President Park quit smoking but his waist size increased. He had his suits altered, but the lining was worn out. Although the tailor suggested making new suits, he insisted on just repairs.

The Camera Favored by President Park Chung-hee

*Until President Park's tenure, the Blue House used porcelain sets imported from Japan. Mrs. Yuk Young-soo, feeling sorry for this, ordered a replacement with domestically produced Bon China. This translucent porcelain uses ground ox bones as raw material. It is sturdy, lightweight, and has a clear luster. Its durability and beauty are exceptional. Until 1973, the production technology did not exist domestically or even in Japan. Over 2,000 attempts were made to produce it, but only 10 to 20 pieces were salvageable. Mrs. Yuk requested Kim Dong-su, executive director of Korea Ceramic, to learn British technology and produce it domestically. After succeeding, the porcelain was used even in overseas embassies to showcase its excellent quality.

*Executive Director Kim Dong-su contacted the Royal Doulton Group in the UK for advice and traveled around Europe for two years to establish a technology partnership. He produced the first domestically made Bon China in Asia. He said, "I still cannot forget the excitement of delivering Bon China tableware with the Blue House's symbolic phoenix pattern to the Blue House. Previously, there were Japanese and inferior dishes mixed in, but after replacing them all with domestic porcelain, the Blue House highly praised it. Although I struggled a lot running the porcelain factory at that time, I considered it a great honor and felt rewarded."

Tableware Used at the Blue House

*The Korea Ceramic Museum exhibits tableware used by President Park and his wife. These include elegant dishes with bellflower patterns inspired by Mrs. Yuk Young-soo's high school badge and tray-shaped plates reminiscent of President Park's military background.

*The museum also displays tableware used by other presidents. Lee Soon-ja, wife of President Chun Doo-hwan, who enjoyed wearing colorful hanbok, chose bright tableware with pink azalea patterns. Kim Ok-sook, wife of President Roh Tae-woo, used modern yet classical tableware featuring golden ten longevity symbols and blue rims.

Reference materials: 'The Blue House Table' (2012) by Park Byung-ho, Ban Bo-hyun, Park Yeon-jae, and the MBN Blue House Table production team, published by Whale Media; 'People Who Complete the President' (2022) by Lee Kang-rae, published by Hyeongseol Life; 'The Complete Records of the Presidents of the Republic of Korea' (2022) by Park Young-gyu, published by Woongjin Knowledge House; 'The President in My Heart' (2009) by the Roh Moo-hyun Foundation, published by Han Georeum Deo; 'The President's Time 2008-2013' (2015) by Lee Myung-bak, published by RH Korea, etc.