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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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Korean Jang Tradition: Fermented Flavor in Every Jar at Surime

At Surime, tradition is not only served at the table—it lives in the courtyard.

Behind the restaurant in Gyeongju, rows of earthenware jars called onggi rest quietly under the sun and wind. Inside these jars, we ferment our own soy sauce (ganjang), soybean paste (doenjang), and chili paste (gochujang) using the same methods passed down for centuries in Korea.




These jars may look simple, but they are an essential part of Korean culinary heritage. The porous clay allows air to breathe through, while the lid protects the ingredients inside. Time, sunlight, wind, and even the changing seasons all take part in the slow process of fermentation. What results is not just a condiment, but a living flavor—deep, complex, and full of character.

At Surime, Gyeongju Silla Bansang, we believe that a meal carries more meaning when it begins at its very roots. By preparing our own sauces, we honor the philosophy of sincerity and health that guides everything we do. The Silla Bansang Set and Red Crab Tofu Stew, our signature dishes, are elevated by these homemade seasonings, each spoonful carrying the taste of patience and care.



For visitors, the sight of a courtyard filled with traditional onggi jars is more than decoration—it is a glimpse into how Korean households have nurtured their food for generations. And for us at Surime, it is a daily reminder that tradition is not something of the past, but something we continue to practice, one jar at a time.


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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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