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Menu Guide : Royal Korean Dining in Gyeongju

At Gyeongju Silla Bansang Surime , our menu follows the essence of the Korean jeongsik — a traditional set meal that grows in richness with each course. Rather than offering separate dishes to choose from, we begin with one signature meal — the  Master’s Red Snow Crab Sundubu Set  — and build upon it with additional side dishes and seasonal delicacies. In Korean dining, a jeongsik is not served course by course, but as a complete table setting — warm rice, soup or stew, and a harmony of many small dishes, all served at once. It reflects the Korean philosophy of balance and togetherness, where every element complements the others. No matter which you choose, the essence remains the same — sincerity, harmony, and the quiet beauty of a shared table. -  Master’s Red Snow Crab Soft Tofu Set (₩15,000) Surime’s signature and foundational set meal.  This set features a mild soft tofu stew enhanced with red snow crab innards , creating a rich and savory flavor without bein...
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Chef Park Mi-sook: Surime 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







라벨:
위치: 대한민국 경상북도 경주시 내남면 포석로 110-32

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Menu Guide : Royal Korean Dining in Gyeongju

At Gyeongju Silla Bansang Surime , our menu follows the essence of the Korean jeongsik — a traditional set meal that grows in richness with each course. Rather than offering separate dishes to choose from, we begin with one signature meal — the  Master’s Red Snow Crab Sundubu Set  — and build upon it with additional side dishes and seasonal delicacies. In Korean dining, a jeongsik is not served course by course, but as a complete table setting — warm rice, soup or stew, and a harmony of many small dishes, all served at once. It reflects the Korean philosophy of balance and togetherness, where every element complements the others. No matter which you choose, the essence remains the same — sincerity, harmony, and the quiet beauty of a shared table. -  Master’s Red Snow Crab Soft Tofu Set (₩15,000) Surime’s signature and foundational set meal.  This set features a mild soft tofu stew enhanced with red snow crab innards , creating a rich and savory flavor without bein...
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Handcrafted Korean Dishes Made with Care

At Surime, every table tells a story beyond the names of its dishes. Each ingredient has traveled a distance to arrive here, then passes through our hands to be prepared with care and placed in harmony on the table. Freshness is preserved, balance is considered, and sincerity is carried through every step. This process is not only about cooking—it is about how we begin each day. Even in a single side dish or a small handful of vegetables, we try to let no detail go unattended. By the time a meal reaches your table, it holds more than flavors; it carries the warmth of intention. In the thousand-year-old city of Gyeongju, the table we serve at Surime becomes something more than food. It is a moment where freshness, care, and tradition come together, creating a memory meant to stay with you long after the meal is finished.
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Shared Philosophy and Partnership at Surime, Gyeongju

The journey of Surime is more than just the story of a restaurant. Here in Gyeongju, a city that carries a thousand years of Silla history, we begin each day with the same question: “Why do we walk this path?” The answer has always been the same. To serve a healthy and refined meal, prepared with the best ingredients and heartfelt sincerity. That is why our signature dishes—the Silla Bansang Set and the Red Crab Tofu Stew —carry more than flavor; they carry stories. Some days, those who protect the sea visit us to deliver their harvest. Other days, a guest tells us, “The food is so neat that it makes me feel at ease.” In moments like these, we are reminded that a meal at Surime is never just about filling the stomach—it is a bridge that connects people, regions, and history. Today as well, Surime continues its journey in the heart of Gyeongju. May the table we prepare, filled with a thousand years of tradition, remain in your memory as a special part of your journey.
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