Sangju City Promotes Joseon Dynasty Traditional Cuisine 'Siui Jeonseo'

Sangju Agricultural Technology Center, Food 'Education Closing Ceremony' Featuring Goldong-myeon and Memil Mandu

[Asia Economy Yeongnam Reporting Headquarters, Reporter Park Dong-wook] Sangju City in Gyeongbuk announced on the 12th that it will restore dishes from the traditional cookbook 'Siui Jeonseo' (是議全書), used by noble families during the Joseon Dynasty, and distribute them to general restaurants.

In this regard, the Sangju Agricultural Technology Center (Director Son Sang-don) will hold a closing ceremony for the 'Siui Jeonseo Professional Personnel Training' at the center's Food Culture Practice Room. General restaurant operators participating in this training received education on 13 types of dishes, including Goldongmyeon (bibim noodles), buckwheat dumplings, cheoneo jansaengseon jorim (stewed small fish), and galbijjim (braised short ribs), over five sessions.

Previously, the Agricultural Technology Center developed over 70 menu items through the 2017 'Siui Jeonseo Traditional Food Verification and Restoration Project.' For the training, Professor Lee Ae-ja from Baekseok Culture University, who directly participated in the verification and restoration project of Siui Jeonseo, was invited to impart tailored traditional cooking know-how to the trainees.

One trainee said, "The dishes from Siui Jeonseo, eaten in the royal palace and noble families during the Joseon Dynasty, use precious ingredients and require a lot of effort, making them heartfelt dishes. This training will be very helpful in serving customers higher-quality food."

Kim Gyu-hwan, head of the Rural Support Division of Sangju City, stated, "The distribution of Siui Jeonseo traditional food will prioritize restaurants that have received restoration food training and consulting," expressing hope for great interest from food industry workers.

Meanwhile, Siui Jeonseo is a handwritten cookbook owned by a noble family in Sangju during the late Joseon Dynasty. It contains various dishes such as jang (fermented sauces), kimchi, porridge, jeon (pancakes), and ceremonial foods, and is regarded as an important resource for food research.

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