Flavors of Gwangju and Jeolla-do: From Ritual Tables to Modern Streets

Narrative

The cuisine of Gwangju and the wider Jeolla-do region reflects centuries of agricultural abundance, deep-rooted traditions, and a spirit of community. At its ceremonial heart lies the Ceremonial Cuisine of Korea’s Southern Provinces, prepared for weddings, ancestral rites, and other formal occasions, and preserved today by recognized masters. Gwangju’s signature flavors are celebrated through its official designations — from Gwangju’s Five Delicaies and Seven Delicacies, which highlight dishes like hanjeongsik (Korean table d’hote), boribap (barley rice), oritang (duck soup), Songjeong tteokgalbi (grilled short rib patties), and Gwangju jumeokbap (rice ball), to more recent additions such as sangchu twigim (lettuce wraps with deep fries) and yukjeon (pan-fried battered beef). Kimchi, an enduring symbol of Korean food culture, finds a dedicated home in Gwangju Kimchi Town, where tradition meets innovation through museums, research, and global festivals. The Museum of Southern Korean Cuisine brings these elements together, offering exhibitions that span ceremonial dishes, everyday specialties, and regional seafood and soups, all while illuminating the cultural values they carry. Together, these stories form a living portrait of Gwangju and Jeolla-do’s food heritage, where the past continues to flavor the present.