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...

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...

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...