Written by FUNDAY FRIENDS

Author: Nabeeha Essop Mahomed

The moment I heard about the "Taste of Jeonju 2024" tour, I knew it would be any food lover's dream come true. Jeonju, the gastronomic capital of Korea, was to serve up an unforgettable brew of local flavors, hands-on experiences, and immersive culture. And what I did not expect was just how much that food could tell me about its history and soul. From vibrant markets to quiet villages preserving food by the work of human hands, this journey was way more than great meals; it was travel back in time and tradition.

Starting at Jeonju Hanok Village, one of the most beautiful neighborhoods in the country, where time has seemingly stopped. Besides, it is lined with traditional Korean houses called hanoks and is scented with street foods. The area also gave way to tasting the iconic Jeonju bibimbap: a rainbow-colored bowl of mixed rice, vegetables, and gochujang or red pepper paste. The texture was well-balanced with flavor. But it wasn't all about food. Seeing the locals in hanbok really added a special cultural layer to it all. I even joined in a few snapshots with people reenacting historical marches, catching glimpses of Jeonju's past while indulging in its gastronomic present.

Next in line was Seongsu Brewery, the focus of which lay in makgeolli, a type of traditional rice wine of Korea. This was no ordinary tasting, but an art in itself. The drink was paired with a variety of Korean dishes, such as pajeon (savory pancakes), that would bring out the flavor of the makgeolli. The pièce de résistance was a behind-the-scenes look into the fermentation process. The brewers spoke of the use of local ingredients and how they remain totally true to the original forms but add in modern tastes. All in all, quite an interesting sight to imagine how this humble drink has become such a major part of Korean dining culture.

We escaped the hustle of the market and headed to Imsil Cheese Village, which told a lot about its own world. 

Korea might not be famous for cheese, but Imsil is just the place where it all started through the initiative of a Belgian priest who introduced cheese-making techniques in the 1950s. So, I rolled up my sleeves and tried making cheese from scratch. Stretching the cheese, was the most fun and messiest part.

But the best part? Having tasted fresh mozzarella on pasta!

Our last destination was Sunchang Gochujang Village, said to have the most famous chili paste in all of Korea. Gochujang has become a staple in Korean cooking; it is thick and profound in taste, which can also be sweet and spicy at the same time. Upon going to the village, I did get to taste freshly made gochujang, and more importantly, learned how to make it myself. Mixing the red pepper powder with fermented soybeans felt like the tapping of centuries of culinary history. It is also famous for other traditional sweets: rice cakes (injeolmi) and puffed rice snacks. Well, I tried both of them. The hands-on aspect of the experience made it more than just a tasting—it was an immersive dive into Korea's food heritage.

The tour "Taste of Jeonju 2024" was not a food trip but a cultural experience. From the historic streets of Jeonju Hanok village, house by house, to the craftsmanship that burst in every nook and corner of Imsil Cheese Village, everything had a new story to say and different excitement to offer. If you are a foreigner traveling in Korea and looking to explore authentic flavors while learning about the country's rich traditions, Jeonju should be on your must-visit list. It is not just about eating food, but an experience of it.