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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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Surime Gyeongju: October Opening Hours Update

Holiday Schedule — October 2025

Closed : Monday, October 6 (Chuseok Day)
Regular Closing Day : Every Monday
Open : All other days during the October holiday

 


October in Korea carries the spirit of Chuseok, the traditional harvest festival often compared to Thanksgiving. Families gather, share meals, and honor the season’s abundance—a time when the table has always been at the heart of celebration.



At Gyeongju Silla Bansang Surime, we welcome guests throughout the long October holiday. As always, the restaurant will be closed on Monday, October 6, which is our regular weekly closing day. Aside from this, all other days of the holiday will remain open as usual.

We invite you to experience the richness of Korea’s traditions here in the thousand-year-old city of Gyeongju. May your Chuseok journey be filled with warmth, gratitude, and memorable flavors.

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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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A Special Record from Surime, a Gyeongju Dining Experience

 Hello, This is Park Misuk, owner of Surime – Gyeongju Silla Table . A Wedding, and the Beginning of a Family On April 10th, we experienced one of the most meaningful days of our lives. It was the day our beloved daughter, Minseo, began her new life with Johnny as husband and wife. Their story began in a distant city—Melbourne. Watching that journey come to such a beautiful and sincere moment filled us, as parents, with deep gratitude and emotion. This was not a wedding defined by luxury or grandeur, but by something more lasting—genuine feeling. The way they looked at each other, the presence of both families standing together— it reminded us what the word “family” truly means. A Letter That Became a Bridge One of the most touching moments came from a letter written by Johnny’s parents. “We are so happy to welcome Olivia (Minseo) into our family.” In that single sentence, we felt warmth, sincerity, and acceptance. At that moment, we realized that we were...
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Soy Sauce as Time: Fermentation and Balance in Korean Cuisine

Soy sauce is not treated as a seasoning, but as time itself. We use soy sauce aged for more than twelve years, never rushed and never adjusted to speed. It is allowed to settle slowly, so depth forms without sharpness, letting the food breathe rather than be overtaken by salt. The soy sauce jars are placed facing west, where sunlight remains steady and temperature changes are gentle. This direction supports natural air circulation and even fermentation, without forcing the process. The aim is not intensity, but balance—an aging that unfolds quietly over years. From long-aged soy sauce to broths simmered for more than thirty-six hours, our cooking follows the same principle. Flavor is not meant to fill the body, but to ease it. What remains after the meal should feel light, shaped by time rather than technique. This is how we continue the philosophy of Korean cuisine—through patience, restraint, and trust in fermentation.
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