E2024-G043
Gwangju’s Seven Delicacies
Narrative
In 2019, the city of Gwangju designated hanjeongsik (Korean table d’hote), boribap (barley rice), oritang (duck soup), Songjeong tteokgalbi (grilled short rib patties), Gwangju jumeokbap (rice ball), sangchu twigim (lettuce wraps with deep fries), and yukjeon (pan-fried battered beef) as Gwangju’s Seven Delicacies.
Hanjeongsik is known for its variety of side dishes and refined table setting. A pivotal influence in shaping Gwangju’s unique style of hanjeongsik was Cheongmijang, a restaurant that opened shortly after the Korean War (1950-1953). Boribap is a favorite among hikers who climb Mudeungsan Mountain; it is typically served mixed with over ten types of seasoned vegetables, red pepper paste, and sesame oil. Around the mountain, numerous boribap restaurants emerged, leading to the formation of Mudeungsan Boribap Street.
Gwangju’s oritang features a rich broth made with soybean paste and perilla seed powder. A cluster of restaurants specializing in this dish can be found on Oritang Street in Yu-dong. Songjeong tteokgalbi is distinct in that it blends beef and pork in equal parts, unlike versions from other regions that use only beef. This dish is said to have originated in the 1950s when a woman named Choe Cheo-ja began selling charcoal-grilled patties at the Songjeong Five-Day Market.
Gwangju jumeokbap symbolizes the spirit of resistance and solidarity of Gwangju. It was made and shared by civilian militias and supportive citizens during the May 18 Democratic Uprising as a quick meal amid the turmoil. Today, visitors can learn about its history and make it themselves at the Gwangju Jumeokbap Experience Center located in Jeonil Building 245. Sangchu twigim is a dish where various fried items are wrapped in fresh lettuce leaves and dipped in a soy-based sauce. It is said to have originated at Sansu Market in Gwangju, created by Kim Chan-sim. Yukjeon (pan-fried battered beef) is made by thinly slicing beef, coating it with flour and egg wash, and pan-frying it. Traditionally served during holidays or ancestral rites, it is also enjoyed in Gwangju as a popular side dish or snack.
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