Hanjeongsik refers to a formal table setting at Korean restaurants, and Jeonju traditional Hanjeongsik is even more filling to your eyes and stomach. 

Jeonju traditional Hanjeongsik is comprised of 15-16 side dishes including the famous 8 - 10 dishes of Jeonju, and 3-4 special cuisines.  

Jeonju traditional Hanjeongsik, a dining table of the gentry in the Joseon dynasty is now using brassware to add nostalgia of the traditional food culture and to succeed its dignity.

Jeonju Kongnamulgukbap is a rice dish cooked with Kongnamul (bean sprout) and condiment in a Ttukbaegi (earthen pot). With a cup of Moju (drink), it is so light and tasty loved by heavy drinkers.  

Jeonju Kongnamulgukbap is available in other cities, but Kongnamulgukbap is a ‘must-to-taste’ in Jeonju to appreciate the true taste of it, due to the climate and water quality of Jeonju which is  just right for Kongnamul cultivation.

Jeonju Bibimbap is one of the top 3 dishes of Joseon Dynasty together with Pyongyang Naengmyeon and Gaesung Tangban. For its excellent taste, Bibimbap was widely known as the Joseon palace dish.   

Today it is available even on board a plane and train with the special merchandising efforts, and is famous as one of the Jeonju’s traditional dishes. Bibimbap is the first dish every local and foreign visitors seek once they arrive at Jeonju.  

Rice with 15 other ingredients such as sweet rice, barley, chestnut, bean, ginko nut, pine nut and ginseng is cooked in a stone pot (Dolsot) on the spot, and served with fresh vegitables like lettus, water parsely and side dishses. The rice is mixed with the special seasoning mixed with minced spring onion, sesame and soy sauce. After eating the rice, scraping out the crispy rice crust (Nurungji) stuck on the bottom of the pot is another tasty experience.

Eeels are found in rivers near the Yellow Sea coastline, where the water levels between low and high tides vary greatly. They live in rivers for 7-9 years and return to the sea. On their way to the sea they are caught in a spot where fresh and salt water meet.  

Carp of 4-5 year old caught from its natural habitat together with medicines like jujube, ginger, licorice and peppercorn are steamed together, then seasoned, and boiled down for further 30-40 minutes to serve as Chamboongeojjim. It stimulates appetitie, is known to be benefitial to the stomach and liver and is analeptic.

Loach Tang and Loach Sukhoe are rich in vitamin A, help to make your skin and the respiratory system strong, and offer nutrition and robustness to those who suffer adult diseases. Also rich in calcium, it is an excellent helath food for the expectant mothers.  

Chueotang is the represenatative dish of Namwon with the unique taste and savour of the countryside.

Blue crabs (one of the Gunsan’s specialties) are washed clean and removed of excessive water. Jang (sauce) is then prepared by boiling the mixture of soysauce, water, various condiment and herb medicines. When Jang is cooled down it is added to blue crab and aged for 3 days. Kkotgejang is now ready to be served.  

Ssogari Eoyuk (mandarin fish meat) is white in color and suitable for raw and cooked dishes. Ssogari Maeuntang (spicy soup) in particular is so tasty that it is beyond description. Mandarin fish is cut in pieces while alive, and boiled in a Ttukbaegi (earthen pot) (a produce of Jinan) with vegitables (spring onion, water parsley, spiniche) and condiment (garlic, Korean soy sauce, hot pepper powder). The spicy taste of Ssogari Maeuntang is something that you will never forget.