The Traditional Korean Food Culture Experience Center was established in order to preserve, research, distribute and promote the values and merits of traditional Korean food culture in the world.There are various hands-on facilities for traditional food culture such as an exhibition hall, cooking room, and a fermentation room, covering an area of 10,000 pyeong (33057.85㎡) in Baegokpo-ri, Yongpyeong-myeon, Pyeongchang-gun, Gangwon-do. Particularly, it is the a great place for anyone who wants to learn more and take part in various aspects of traditional Korean food culture.
Visitors can also lodge at a hanok (traditional Korean house) for a little bit of lifestyle experience. Day programs change by the month; overnight experience programs available (prices vary and classes are held in the Korean language). Or if you just wanna come in for some photographs, you may too, ranging from 3000 won, per adult.
Oh my oh my… The unusal sight of over 600 earthenware pots containing various traditional condiments on a jangdokdae (platform for fermenting) spread out before them along with fresh, green vegetables growing in the front yard.
Hanbok renting fees is 8000 won (one time per person), and you can put it on as long as you want, just make sure to return before 7pm of the same day.
Hanbok expresses Korea’s true characteristics in terms of culture and history. Just like qipao from China and the kimono from Japan, Korea also boasts its own traditional garb, though people nowadays wear them only on special occasions like weddings, birthdays, or during national holidays like Chuseok and Seollal. However, positive changes have been seen as many young couples and foreign nationals have shown increasing interest in the garments. They often pay a visit to hanbok experience centers to enjoy these beautiful garments.
Spoiled with choices, I was having a hard time deciding on the colors (but thank god for the kind lady that picked out a hanbok that fits me, and complement my skin tone), same goes with the other ladies. And trust me, it was like a project runway moment, where ladies are competing on getting the best shades of hanbok, lol. More picture to below.
You will be wearing the hanbok over your clothes so there is no need for a changing room or a locker for your clothes. Just make sure that you are wearing light clothes (made of thin material) during summer and avoid thick clothes so that you will not feel too warm while wearing the hanbok. A short sleeved shirt and shorts will be perfect. If you are renting their hanbok during winter, be sure to wear layers or a thicker shirt. Avoid turtlenecks or very thick jackets and sweaters/jumpers, or you may not fit into the hanbok because of the bulkiness of your jacket. If it’s raining or snowing, the shop staff will just shorten the skirt to avoid mud stains.
It was like a scene straight out from a periodic drama, minus the mobile phone and sneakers, haha.
Female hanbok is basically composed of jacket (저고리 = jeogori) to cover upper body, and skirt (치마 = chima) to concentrate on lower body. Male hanbok consists of pants (바지 = baji), jacket (저고리 = jeogori), vest (조끼= jokki), outer jacket (마고자 = makoja).
Hanbok covers almost the whole body except for head, hands and feet. Though Hanbok cutting is much on straight lines with gentle curved on sleeves, but the harmonize combination of short jacket (Jeogori) and wide pleated bell-shaped skirt (Chima) brings out the gracefulness of the wearer’s body shape.
Hanbok has high placement of the waistband to give a billowy look of flowing lines while retaining an airy voluminous of the skirt that allowing freedom of movements. On top of basic features, hanboks have other features like appearance, cutting, decoration, color and design changed over different dynasties. They were also vary based on political position, social status, occupation, and season. For instance, dragon embroideries only be used by kings and phoenix for queen.
The Hanbok has roots dating as far back in Korean history as the Three Kingdoms Period (57BC – 668AD). Today the style of the Hanbok is most similar to the Joseon period in Korea from 1392-1910. I’ve always thought Hanboks were beautiful when I’ve had a chance to see Koreans wearing them and I was excited to get to wear one for our ceremony. The Hanbok isn’t about being tight fitting or showing off curves but the elegance and style when the women seemingly float across the floor in the abundance of cloth draped around them.
It might feel a little bit awkward at first, putting on clothes that are bigger than one is used to, but after a few moments, its elegant shapes and curves will give you a profound appreciation for the way people dressed in the past.
If you are a big fan of Korean culture, I’d suggest you can come here for your wedding shoot, haha. The places is great, and who needs a professional photographer? A selfie stick or a tripod will simply do the job. It is the beautiful architecture and gorgeous hanbok that made it picture-worthy.
Bibimbap would have been a substantial enough meal by itself, but we also had array of side dishes to try as well, many of which were unique to JeongGangWon, such as the buckwheat pahjeon (pancake), it is scrumptious! And the kimchi here is 100% homemade and were stored using one of those big jars shown on our way in, unlike the frozen ones sold in the supermarket, it’s truly organic and healthier without the chemical added.
It is said that to really understand a country’s culture, you must first experience it’s food. If you want to learn more about Korea’s traditional foods, there is no better method than to try your hand at making the food yourself.
Bibimbap (비빔밥) is a signature Korean dish. The word literally means “mixed meal” or “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.
Traditional East Asian philosophy was organized around the concept of five “elements,” and this plays a role when preparing your bibimbap. The five “elements” were wood (목, 木), fire (화, 火), earth (토, 土), metal (금, 金) and water (수, 水). Each is closely associated with a color: green, red, yellow, white and black. Those are the colors of bibimbap as it’s served at your table. Just as the interplay between these “elements” was closely associated with many beliefs — musical composition, writing, painting, feng shui (풍수, 風水) — it was also important in health, cuisine and cooking. All types of bibimbap mixed rice try to “balance” these five “elements.” This makes for a visually stunning meal. Look at any photo of any type of bibimbap. The colors are glorious.traditional East Asian philosophy was organized around the concept of five “elements,” and this plays a role when preparing your bibimbap. The five “elements” were wood (목, 木), fire (화, 火), earth (토, 土), metal (금, 金) and water (수, 水). Each is closely associated with a color: green, red, yellow, white and black. Those are the colors of bibimbap as it’s served at your table. Just as the interplay between these “elements” was closely associated with many beliefs — musical composition, writing, painting, feng shui (풍수, 風水) — it was also important in health, cuisine and cooking. All types of bibimbap mixed rice try to “balance” these five “elements.” This makes for a visually stunning meal. Look at any photo of any type of bibimbap. The colors are glorious.
The colors green, red, yellow, white and black are represented by lettuce and spinach, red pepper paste and carrots, Asian radish and egg yolk strips, rice and egg white strips, and laver seaweed and fernbrake. Adding this variety of vegetables not only makes the rice more interesting to eat. Koreans truly believed in these five “elements” and they incorporated each color, in balance, into the final dish. Such balanced dishes bring health to the body.
And during my trip in Jeonggangwon, I have mastered the art of preparing with Bibimbap, but I’m afraid I can never recreate the same taste without their homemade sauces, gochujang, for instance. It’s sold for 20,000 won per 500gm, It was pricey and I hesitated, but now I regret not getting it.
Learning about the history and reasons why certain things are done in the preparation of the dish really gives you a greater appreciation for all the work and thought that went into each dish.
After years of making bibimbap with online recipe, today I finally have a proper and authentic class to master this dish!! Heh. And FYI, in regardless of the vege and side dishes, the chilli sauce (gochujang) could be a key to make this dish delicious! Now I began to think Jeonju bibimbap is overrated, because I have tried the best in Jannggangwong, Gangwondo!
Essentially, if you are intertested in signing up for this class, It is 12,000 won per person, and it takes about 30 mins for the whole course, and of course you may enjoy your own creation at the end of the class. Aside from Bibimbap, you may also sign up for other classes, such as kimchi making, red pepper making, and etc. For more information, you may log on to www.jeonggangwon.com/contents_2.do
Address : 21, Baegokpo-ri, Yongpyeong-myeon, Pyeongchang-gun, Gangwon-do, Korea
Transportation : Seoul → (Bus) → Jangpyeong Terminal → Jangpyeong Bus stop → ‘장평, 유포 (시내방향) (Bus) → Uipongpo Bus stop → 5min walk →Jeonggangwon