Gwangju Kimchi Town Invites You to Experience "Royal Court Surasang"

Held Four Times on June 5, 12, 19, and 26
24 Participants per Session on a First-Come, First-Served Basis
Fee: 12,000 Won per Session

Experience Poster for Making Nutritious Dishes from Royal Court Surasang. Provided by Gwangju Kimchi Town Management Office

The Gwangju Kimchi Town Management Office announced on May 23 that it will host an experience program called "Making Nutritious Dishes from Royal Court Surasang," where participants can make traditional royal court cuisine themselves.

This experience is offered as a one-day class and will be held four times at the Kimchi Fermented Food Hall in Gwangju Kimchi Town on June 5, 12, 19, and 26. Each session will feature a different dish.

On June 5, participants will make "Maekjeok," a royal court dish known for its unique Korean flavor and formality. On June 12, they will prepare "Three-Color Dried Pollack Flakes" and "Tied Seaweed," both known for their soft texture and easy digestibility. On June 19, the focus will be on "Steamed Shrimp," which highlights the savory and mild taste of pine nut juice. On June 26, participants will learn to make "Imjasutang," a summer health food from the royal court and noble households of the Joseon Dynasty.

The program is open to adult residents of Gwangju, with 24 participants per session. The fee is 12,000 won. Registration can be completed through the Kimchi Town website under "Reservation Guide - Experience Program" or via the Gwangju City Integrated Reservation Platform "Baro Reservation."

Registration for the first session is open from May 23 to 30, for the second session from May 30 to June 6, for the third session from June 6 to 13, and for the fourth session from June 13 to 20, on a first-come, first-served basis. For more information, contact the Kimchi Town Management Office.

Noh Hyungun, head of the Gwangju Kimchi Town Management Office, said, "We have prepared this program so that people can experience royal court cuisine, which is not easily accessible, at an affordable cost. We hope this will be an opportunity for participants to naturally experience traditional food culture."