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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 Instructor at Cheongsong Agricultural Technology Center

  • Former Instructor at Yeongcheon Agricultural Technology Center

  • Former Instructor of Traditional Cuisine Leadership Training Program in Sangju

  • Former Owner of Park Mi-sook Cooking Academy

  • Former Instructor at Gyeongju Lifelong Learning Center (Traditional Cuisine & Certification Classes)

  • Former Lecturer in Traditional Cuisine at Yangsan College

  • Former Culinary Instructor at Eonyang Women’s Welfare Center, Ulsan

  • Former Chef at Gyeongju Kolon Hotel

🌏 Public Appearances & Cultural Contributions

  • Co-curator of Chosun Hotel’s 100th Anniversary Kimchi & Pickle Gift Set

  • Volunteer chef at Dongguk University Hospital, Neuropsychiatry Department

  • Traditional Korean cuisine exhibitor for the 2002 FIFA World Cup Korea-Japan Cultural Event

  • Participant in Gyeongju's Rice Wine & Rice Cake Festival Exhibition

  • Volunteer cook for Korea Women with Disabilities Association (Busan Branch)

  • Meal support for severely disabled residents in Gyeongju

  • Consultant at Dongguk University's Tourism Research Institute

  • Court cuisine presenter in Taiwan’s “Daejanggeum” promotional exhibition

  • Featured chef at Korea-Japan Food Culture Exchange Exhibition

  • Head of “10,000 Bowls of Tteokguk” at Homigot Festival

  • Menu advisor for Gyeongju Correctional Institution

  • Promoter of Korean cuisine at 2007 Korea-China Exchange Year in Guangzhou

  • Exhibition of 24 Solar Term dishes at Gyeongnam Culinary Contest

  • Judge at the Traditional Food Competition in Cheongsong

  • Solo Royal Cuisine Exhibition at Kumamoto Prefectural Theater, Japan

  • Court Cuisine Reception at the European Parliament, Belgium

  • Executive Chef at the Korean Pavilion, Shanghai Expo

  • Donor to Dongguk University Alumni Scholarship Fund

  • Contributor to Gyeongbuk Social Welfare Community Fund

🎓 Certificates & Licenses

  • 1984 Licensed Dietitian

  • 1984 Certified Teacher (Korea)

  • 1986 Western Cuisine Level-2 Certificate

  • 1987 Japanese Cuisine Level-2 Certificate

  • 1991 Korean Cuisine Level-1 Certificate

  • 1992 Designated Intangible Cultural Heritage No. 38 Trainee

  • 1995 National Certified Master Chef License

  • 1997 Pufferfish Chef Certification

  • 1999 Vocational Training Instructor Level-2

  • 2000 Korean Cuisine Industrial Technician

  • 2001 Chinese Cuisine Chef License

  • 2008 Korean Traditional Cuisine Skills Certification

  • 2015 Designated Master of Traditional Cuisine, Gyeongju

  • 2016 Certified Korean Cuisine Expert by the Korean Food Association

  • 2016 Royal Cuisine Experience Instructor Certification

  • 2022 Designated Korean Master Chef (Traditional Cuisine Category)

🏆 Awards & Media Features

  • 1st Minister of Education National Cooking Skills Competition – Grand Prize

  • 1999 Commendation by Mayor of Gyeongju

  • 2006 Appreciation Plaque by Gyeongbuk Provincial Governor

  • 2010 "New Korean of the Year" Award – Culture Category

  • Featured on KBS2 "VJ Special Forces" (Ep. 535)

  • Featured on KBS1 "6 O’Clock My Hometown" (Ep. 4993, 6132)

  • Featured on Discovery Channel – Return of Royal Cuisine

  • 2013 Designated Model Business by Gyeongju City

  • 2014 “Ask Anything” – Traditional Food Segment

  • 2014 Certified as a Social Enterprise

  • 2014 Designated as Court Cuisine Experience Restaurant by Korea Tourism Organization

  • 2015 TV Chosun “Household Masters” (Ep. 102)

  • 2015 MBC “A Good Day” – Universal Sauce Episode

  • 2015 Designated as Premier Restaurant by Gyeongbuk Province

  • 2015 Grand Prize – Korean Food Day World Cooking Contest (Minister of Agriculture Award)

  • 2015 Seondeok Queen Award – Volunteer & Education Category

📚 Publications & Research

  • 2008 Study on the Quality Characteristics of Bellflower Jelly by Processing Ratio – East Asia Culinary Journal

  • 2008 30 Selected Korean Everyday Dishes (Recipe Recreation)

  • 2013 Development of Andong Noble House Recipes using Local Ingredients







경주신라반상 수리뫼 박미숙 대표 약력




국가무형유산 제 38호 조선왕조 궁중음식 기능 이수자

대한민국 조리명인 선정

현 수리뫼 대표

현 사단법인 한국전통음식체험교육원 원장

전 국립안동대학원 전통문화산업 포럼 자문위원

전 경상북도 경북기술원 조리강사

전 동국대학교 경주캠퍼스 가정교육과 겸임교수

전 경북 경산농업기술센터 전통음식 조리강사

전 재능대학 호텔조리과 전임교수

전 경주대학교 외식조리학과 특임교수

전 대경대학 조리과 겸임교수

전 경주농업기술센터 전통혼례음식 조리강사

전 경북청송농업기술센터 조리강사

전 영천농업기술센터 강사

전 상주전통요리기술 지도자 양성과정 강사

전 박미숙 요리학원 운영

전 경주시 평생학습문화센터 전통요리, 기능사반 강사

전 양산전문대학 전통조리과 강사

전 울산 언양 여성복지회관 취미, 전통음식 강사

전 경주 코오롱 호텔 조리부 근무

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조선호텔 100주년 한정 기념세트(김치 및 장아찌) 공동기획 참여

동국대학교 경주병원 신경정신과 요리 자원봉사

2002 FIFA 월드컵 한일조추첨문화행사전통음식전시

경주 술과떡축제 전시관 전시

한국여성장애인 연합 부산지부 사랑의집 자원봉사

경주지역 저소득 중증 장애인 조리지원

동국대학교 관광산업연구소 자문위원

대만 대장금 궁중음식 홍보 전시

열린 ‘한일식문화교류전’ 궁중상차림 한국떡전시

2006 호미곶행사 만명 떡국끓이기 총책임자

경주교도소 식단작성 자문위원

한중수교 15주년 기념 2007한중교류의해

중국광저우코리아플라자 개소식 대장금 요리 지원

경남요리경연대회 24절기 음식관 전시

청송군 향토음식 발굴, 육성 경진대회 심사위원

일본 구마모토현립극장 궁중음식 개인전시회

벨기에 유럽의회 내 한국문화 소개행사 궁중음식리셉션

상하이 엑스포 한국관 조리실 총 책임

동국대학교 후원의집 장학금기부

경북 사회복지공동모금회 후원

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1984 영양사면허취득

1984 교원자격증취득

1986 2급조리사 양식조리자격증 취득

1987 2급조리사 일식조리자격증 취득

1991 1급조리사 한식조리자격증 취득

1992 중요무형문화재 제 38호 기능이수자 지정

1995 조리기능장 자격증 취득

1997 복어조리기능사 자격증 취득

1999 직업능력개발훈련교사 2급 자격증 취득

2000 한식조리 산업기사 자격증 취득

2001 중식 조리기능사 자격증 취득

2008 한국전통음식 조리능력인증서 취득

2015 경주전통음식 명인, 명가 지정

2016 대한민국한식협회 고수인증서

2016 궁중음식체험지도사 인증서

2022 대한민국 한식부문 조리명인

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제1회 교육부장관배 전국요리기능 경진대회 최우수상

1999 경주시장 표창장 212호

2006 경북도지사 감사패 55호

2010 올해의 신한국인 대상(아름다운 신문화인 부문)

2010 KBS2TV VJ특공대 535회

2012 KBS1TV 6시내고향 4993회

2013 디스커버리채널 출연 - ‘궁중음식의 귀환’

2013 경주시 모범업소 지정

2014 무엇이든 물어보세요

2014 사회적기업 인증

2014 한국관광공사 궁중음식체험식당 인증

2015 TV조선 살림9단의 만물상 102회

2015 MBC 기분좋은날 ‘만능소스편’

2015 경상북도지사 으뜸음식점 지정

2015 제3회 한식의날 대축제 세계한식요리경연대회 농림축산식품부장관 대상

2016 KBS1 TV 6시 내고향 고향에서 온 수라상

2015 선덕여왕대상 - 봉사, 교육부문

2016 KBS2 TV 6시 내고향 6132회 - 경북 경주편 맛집

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논문 및 연구실적

2008 전처리방법과 비율을 달리하여 제조한 도라지양갱의 품질 특성에 관한 연구- 동아시아식생활학회

2008 한국의 생활요리 30선(요리 재현)

2013 안동종가메뉴개발(지역특산물을 활용하여 종가레시피 개발)









라벨:
위치: 대한민국 경상북도 경주시 내남면 포석로 110-32

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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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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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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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