E2024-G042

Gwangju’s Five Delicacies

Narrative

In 2003, the city of Gwangju designated hanjeongsik (Korean table d’hote), boribap (barley rice), oritang (duck soup), Songjeong tteokgalbi (grilled short rib patties), and kimchi as Gwangju’s Five 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 [[한국전쟁|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.

Kimchi, one of Korea’s most iconic foods, is especially notable in the Jeolla-do region for its deep and complex flavor. Since 1994, Gwangju has hosted the annual Gwangju Kimchi Festival to promote kimchi globally and preserve the cultural heritage of traditional kimchi-making practices.

Story Map

• Flavors of Gwangju and Jeolla-do: From Ritual Tables to Modern Streets
  • Ceremonial Cuisine of Korea’s Southern Provinces: Living Traditions of Ritual and Taste
  • Gwangju’s Five Delicacies
  • Gwangju’s Seven Delicacies
  • Gwangju Kimchi Town: From Tradition to Globalization
  • Museum of Southern Korean Cuisine: Tradition on the Table