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A Special Summer Encounter: When Tradition Meets Excellence at Surime

A Special Summer Encounter: When Tradition Meets Excellence at Surime English Version When Food Artisans Unite: A Heartwarming Story from Gyeongju As summer approaches in the ancient city of Gyeongju, something magical happened at Surime (수리뫼) - our traditional Korean royal cuisine restaurant. We had the honor of welcoming a very special couple: the owners of Sewang Foods, who traveled all the way from their hometown to personally deliver the finest red snow crab meat and fermented crab sauce (honggejang) for our signature summer dish. The Art of Honggejang: A Taste of the Sea For those unfamiliar with Korean cuisine, honggejang (홍게장) is a traditional fermented delicacy made from red snow crabs. This umami-rich condiment has been cherished in Korean households for generations, particularly in coastal regions where fresh crabs are abundant. When added to our soft tofu stew (sundubu-jjigae), it transforms a simple dish into an extraordinary culinary experience. What makes this partnershi...
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Career Highlights of Chef Park Mi-sook, Surime: A Royal Silla Table in Gyeongju

  👩‍🍳 Chef Park Mi-sook – Career Overview Certified trainee of Royal Court Cuisine under Korea’s National Intangible Cultural Heritage No. 38 Designated as a Korean Master Chef Current Director of Surime (수리뫼) Current President of the Korea Traditional Food Experience and Education Center Former Advisory Member of the Traditional Cultural Industry Forum at Andong National University Graduate School Former Culinary Instructor at Gyeongbuk Institute of Technology Former Adjunct Professor, Dept. of Home Economics Education, Dongguk University Gyeongju Campus Former Traditional Food Instructor, Gyeongsan Agricultural Technology Center Former Full-time Professor, Dept. of Hotel Cuisine, Jaeneung College Former Special Professor, Dept. of Culinary Arts, Gyeongju University Former Adjunct Professor, Dept. of Culinary Arts, Daekyeung University Former Instructor of Traditional Wedding Cuisine, Gyeongju Agricultural Technology Center Former Cooking In...
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This is fermentation.

This is a short-form video featuring Director Park Mi-sook explaining the concepts of ingredient aging and fermentation, using sujeonggwa —a traditional Korean dessert beverage—as an example. Sujeonggwa is made with three bold ingredients—cinnamon, ginger, and sugar. If someone says, “There’s an event tomorrow, so I’ll just make sujeonggwa today,” they simply don’t understand how sujeonggwa works. These ingredients need time to harmonize, to truly get along with one another. That’s what we call “aging” or “maturation.” People often say, “How can it taste this sweet when it’s not overpoweringly sugary?” That’s because the sweetness doesn’t come from sugar alone— it comes from the chemistry, the compatibility of the ingredients. The flavors have been given time to agree, to blend, to become one. Located next to the historic Choi family estate in Gyeongju,  Surime is a cultural space where visitors can experience the authentic traditions of royal Joseon cuisine. Master Pa...
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Surime Table: From Jangdok to Plate — Farm-to-Table Heritage Dining in a Gyeongju Hanok“

Surime – 경주 한옥 팜투테이블 한정식 | Farm-to-Table Hanjeongsik in Gyeongju Surime – Preserving Traditional Flavors in a Hanok Amid Gyeongju’s Nature A farm-to-table Hanjeongsik restaurant that welcomes guests not with flashy décor or artificial flavors, but with ingredients infused with time and devotion. A Surime table is more than food; it is “a space where nature and craftsmanship dwell.” 🍲 Main Story 🌿 1. Ingredient Philosophy: Grown & Fermented by Surime Every meal begins with the ingredients. Over 30 kinds of seasonal vegetables—potatoes, lettuce, young radish, crown daisy, napa cabbage, watermelon, oriental melon—are harvested from the garden beside the restaurant and served fresh. All soy sauce, doenjang , and gochujang ferment in clay crocks on the west Jangdokdae , while the south Jangdokdae holds sauces aging naturally in 70- to 80-year-old onggi jars, yielding a deep, gentle flavor. For kimchi, seasone...
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Director’s Greeting | Surime, Official APEC 2025 Restaurant in Gyeongju

  Greetings. I am Park Mi-sook,  director, and Chef of Surime in Gyeongju. As a certified practitioner of Korean royal court cuisine (National Intangible Cultural Heritage No. 38), I have dedicated my life to preserving and sharing the depth of Korea’s traditional culinary heritage. Now, in Gyeongju—the thousand-year capital of the ancient kingdom of Silla—I continue my research on traditional Korean cuisine. Silla, which lasted from 57 BCE to 935 CE,  was a sophisticated kingdom on the Korean Peninsula. At Surime, we reinterpret Silla-era food with authenticity and cultural respect , alongside the refined dishes of the Joseon royal court. In 2025, Surime has been selected as an official dining venue for the APEC Summit , and we are honored to welcome guests from around the world. We invite you to experience Korea’s depth of flavor, history, and philosophy—served together on one royal table. 안녕하십니까. 경주신라반상 수리뫼 의 박미숙입니다. 저는 국가무형문화재 제38호  조선왕조 궁중음식 기능이수자로서,  ...
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