E2024-G045

Museum of Southern Korean Cuisine: Tradition on the Table

Narrative

The Museum of Southern Korean Cuisine is a place where visitors can experience the diverse food culture of Korea’s southern provinces in one location. It features exhibitions on Gwangju’s Seven Delicacies, including Gwangju jumeokbap (rice ball), boribap (barley rice), sangchu twigim (lettuce wraps with deep fries), Songjeong tteokgalbi (grilled short rib patties), oritang (duck soup), yukjeon (pan-fried battered beef), and hanjeongsik (Korean table d’hote). It also introduces the Ceremonial Cuisine of Korea’s Southern Provinces and the activities of the Masters of the Ceremonial Cuisine of Korea’s Southern Provinces. In addition, the museum covers a wide range of Southern Korean Cuisine, such as ganjaemi hoe (sliced raw ray), gukbap (rice soup), yeonpotang (octopus soup), jjangttungeotang (mudskipper soup), chueotang (loach soup), and twigak (vegetable and seaweed chips). The exhibitions explore the ingredients, cooking methods, and cultural significance of each dish, with ceremonial cuisine in particular highlighting its role and value in traditional events such as weddings and ancestral rites. In this way, the Museum of Southern Korean Cuisine serves not only to showcase the taste and artistry of local dishes, but also to convey the history and everyday culture they embody.

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