Famous for its food festival and local markets, in 2012 Jeonju was designated as a ‘Creative City for Gastronomy’ by UNESCO.
Owing to its fortuitous geography – surrounded by mountains and fields with clean soil and air – the city boasts an abundance of fresh ingredients including rice, vegetables and fruits from the Honam Plain, as well as wild plants and mushrooms from the mountains. With the Yellow Sea on the west coast of the city, there is also a plentiful supply of fresh fish and crabs. Utilising the city’s fresh natural ingredients, a passion for cooking and culinary invention it is no wonder that Jeonju has become a byword for the very best of Korean cuisine.
As the climate is warm, the local recipes are full of strong flavours, usually made with either seafood or chilli based sauces. Jeonju is particularly known for its Bibimbap (vegetable rice bowl with chilli paste), Kong-namul-gukbap (bean sprout soup with rice), Dolsot bap (hot stone rice bowl), Omogari-tang (spicy fish stew), Jeonju Pyebaek (ornate wedding dishes), Baekban (10 seasonal dishes) and Hanjeongsik (traditional platter of 14 dishes).
Inspired by Jeonju’s exquisite food culture, the exhibition includes displays of Jeonju’s representative dishes. Also, on display are photographs of Jeonju’s most popular food destinations and its famous street food.
The exhibition is kindly supported by the Embassy of Republic of Korea, Korean Ministry of Agriculture, Food and Rural Affairs, and the Korea Agro-Fisheries & Food Trade Corporation.