Stay, dine at old noble family houses

The house of Myeongsook Gong in Gangneung, Gangwon Province, is where visitors can experience traditional Korean meals passed down from generation to generation in the noble family. The memory of food remains strongly in one’s mind. In the animation film “Ratatouille,” a dish of ratatouille brought back memories to a food critic of his mother and her cooking of the same dish. In real life, some will travel to Hong Kong to experience authentic dim sum and to the city state Singapore for chili crab. Korea too has the well-known dishes of “bulgogi” and “bibimbap” that surprisingly taste good to the Western palate. Now, food makers want to broaden people’s experience of Korean food to know that there are stories — of families and country — in it. A meal that the Myeongsook Gong family would usually serve for birthdays, in particular for the son-in-law’s first birthday following marriage into the family. With that aim in mind, the Ministry of Agriculture, Food and Rural Affairs and the Ministry of Culture, Sports and Tourism have joined hands to bring the regional speciality food of “jongga” or the main household of a noble family and of a community. Because of the seniority of the main household, it usually continues the tradition of rites and wedding food that have been passed on for centuries. People who value this tradition have come forth with a blueprint to build programs that will allow tourists to stay at old Korean-style houses and experience “jongga.” For example, the “gotaek” in Geochang, South Gyeongsang Province of the Chogye Jeong clan boasts of a special menu for guests while the Andong Kwon clan in Bongwha, North Gyeongsang Province passes on the tradition of “donggot” rice cake that is used in traditional rites. The exterior of Yedamchon in Sancheong, South Gyeongsang Province, which offers a traditional local food experience. The two ministries signed a memorandum of understanding to that end in June. Local governments such as Andong in North Gyeongsang Province, have been operating B&B schemes that have helped not only the visitors experience the traditional way of life but also revive the local economy in the region. Currently, there are about 11 old traditional houses — usually those that are three to five centuries old — nationwide. But the government’s vision is to increase the number of repeat visitors who might travel to Korea for the food and the memories it produces. The “Stay at Old Noble Family Houses” (tentative title)will start with two houses in the second half of 2013. The new initiative would be offering the full spread that noble families enjoyed in the past. The two sites that will open are the Seoji Choga Tteul in Gangneung, Gangwon Province and the Yedamchon in Sancheong, South Gyeongsang Province. A table full of local and organic produce available at Yedamchon. Seoji Choga Tteul offers food — its recipe and history — passed down from Myeongsook Gong of the Changnyeong Cho clan. Visitors staying in the old house of Myeongsook Gong can taste “jilsang” or a table of dishes that were prepared for those working out on the fields in the past. The birthday menu of Myeongsook Gong family is special as it features specialties such as pine mushroom rice and soup; “posikhae” that mixes bits of beef jerky with radish, red pepper and malt; “songjukdugyeonju” drink; mixed vegetables; “utgitteok” ora festive mix of rice cakes; tofu “jjim” or steamed tofu; “songineurimi” or pine mushroom on a stick along with salted cabbage, beef and green onion: parboiled tossed octopus; sweet rice with dates; seasoned beef; and steamed pollack. The place was featured in the “hallyu” star Bae Yong-joon’s photo-essay book on Korea. Yedamchon in Sancheong was not a manor but a newly-built hanok or traditional Korean edifice that features food made with natural organic products such as apples, pear and persimmon. Persimmon-flavored vinegar or plum juice and condensed onion extract are also used. The representative choices on offer at Yedamchon are herb, “bibimbap” or mixed rice, steamed and pressed pork, tossed apple and persimmons, home-made tofu and pickled wild mountain vegetables. The MOU plans to add five more houses by next year. The food tourism initiative also aims to make jongga into a commercial product that will be placed on the Michelin Red Guide. Source:Korea times Courtesy of Rural Development Administration