Cheonhwang Sikdang
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Cheonhwang Sikdang () is a historic restaurant in Jinju Jungang Market,
Jinju Jinju (; ) is a city in South Gyeongsang Province, South Korea. It was the location of the first (1592) and second (1593) Sieges of Jinju by Japanese forces during the Imjin War. The Republic of Korea Air Force Education and Training Comman ...
, South Korea. It is among the oldest active restaurants in South Korea, having been founded in 1927. It specializes in the dish Jinju ''bibimbap''''.'' It was established in 1927. It was called Daebang Halmae () and became renowned for its bibimbap. During the 1950–1953
Korean War The Korean War (25 June 1950 – 27 July 1953) was an armed conflict on the Korean Peninsula fought between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK) and their allies. North Korea was s ...
, its original building was bombed and destroyed. The restaurant was rebuilt after the war by the original founder's daughter-in-law, Oh Bong-sun (). It was reported in 2004 that the restaurant had been using the same building since. A 2004 and a 2019 article claimed that the restaurant was on its third generation of owners. A 2006 article claimed the chairs and tables resembled the
Japanese-Western Eclectic Architecture is an architectural style that emerged from the Eclecticism in architecture movement of the late 19th and early 20th century, which intentionally incorporated Japanese architectural and Western architectural components into one building design. ...
style. The restaurant's menu is reportedly intentionally small. In addition to its Jeonju bibimbap, it serves the marinated meat dish ''
bulgogi Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirl ...
'', the raw beef dish ''
yukhoe ''Yukhoe'' () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'sliced and raw (meat or fish)' (''hoe'', ) 'meat' (''yuk'', ). Therefore, in the s ...
'', and the soup '. The restaurant reportedly makes its own ''
gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
'', soy sauce, and
kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
. It prepares these in large ''
jangdok ''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700 °C, and pottery with a dark brown glaze fired at over 1100 °C. ''Onggi'' have b ...
'' (earthenware pots) that are in the restaurant's courtyard. In 2015, the restaurant was featured in an episode of '' Baek Jong-won's Top 3 Chef King''.


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Tourist information
(in English) {{Historic restaurants in South Korea 1927 establishments in Korea Companies of Korea under Japanese rule Restaurants in South Korea Jinju Restaurants established in 1927 Korean restaurants