Jinju Bibimbap (Mixed Vegetables & Beef on Rice)
Jinju Bibimbap is called "Kkotbap (flower rice)" or "Chilbohwaban (seven-colored flower rice)", which is cooked with fresh vegetables, seasoned greens, and beef seasoned with garlic, powdered sesame mixed with salt, and sesame oil. It has a light, delicious and flavorful taste.

Cuisine Description


• Origin & Characteristics
  Jinju Bibimbap is one of the most popular foods among Korean people, which prefer vegetable foods, because of a simple recipe and plentiful nutrients.
  According to old documentary records, a word "Chaehapsik" began to appear in the mid-Goryeo Period, "Hyochaebap" was famous in the present Jinju region during the Three States Period, and "Chaehonbap" during the Later Three States Period. For its delicious taste and high nutritiousness, it was preferred by the royal family during the Joseon Dynasty, and especially during the reign of King Taejong, prime ministers frequently came to Jinju and enjoyed Jinju Bibimbap.
  The best quality rice produced in Jinju is cooked with "sagolguk(a broth made with cow's leg bones)", topped with various seasoned vegetables and gorgeous garnishes, and taken with "Botangguk" or "Seonjiguk". It was called "Kkotbap", "Hwaban" or "Chilbohwaban" since old times.
  Jinju Bibimbap is an exquisite combination of vegetables, meat, oils and fats, so it is a good, well-balanced, nourishing meal, which is famous as a one-course dinner. It meets the Recommended Dietary Allowance for Korean adults, and contains plenty of vitamin A, vitamin B and vitamin E, while it contains low cholesterol. Especially it contains much more Beta-carotene, calcium and dietary fiber than other foods so that it is helpful in preventing adult diseases including cancer, obesity and cardiovascular trouble. It can become an ideal food for the modern people.
  
  
• Famous Jinju Bibimbap House
  Cheonhwang Sikdang : #4-1, Daean-dong, Jinju-si (north of the Jungang Market)
  (Tel:055-741-2646)
  Jeil Sikdang : #8, Daean-dong, Jinju-si (within the Jungang Market) (Tel:055-741-5591)
  Bonto Bibimbap: #497-40, Chilam-dong, Jinju-si (next to the parking lot of Gwibin Wedding Hall) (Tel: 055-752-4488)
  Seorya: #276-5, Sangdae-dong, Jinju-si (within the Jayu Market next to Jinju City Hall) (Tel:055-762-0585)
  Gapeul Garden: #24-6, Sinan-dong, Jinju-si (next to Cheonsu Bridge) (Tel:055-742-9292)
  

Jinju eel dish doesn't smell fishy and has a light and flavorful taste. Sesame leaves are served together and we wrap baked and sliced eel with the sesame leaf, which is full of vitamin C and enriches the flavor of eel. You can have this delicious cuisine with enjoying a beautiful view of the Nam River.

Cuisine Description

A corner between Jinju Fortress and Jinju Bridge is lined with restaurants specializing eel dish. Once you enter the corner, delicious smell of eel dish stimulates your appetite. Some of them were introduced on television or in tourist guidebooks, because of the unique taste and flavor of their eel dishes.

• Famous Jinju Eel Dish House
  Gangnaru Jangeo: Entrance to Jinju Fortress (055) 741-1251
  Gangbyeon Jangeo: Entrance to Jinju Fortress (055) 742-7115
  Geumhwa Jangeo: Entrance to Jinju Fortress (055) 746-5211
  Matjarang Jangeo: Entrance to Jinju Fortress (055) 743-2028
  Eunjeong Jangeo: Entrance to Jinju Fortress (055) 741-6005
  Ujeong Jangeo: Entrance to Jinju Fortress (055) 246-9235
  

Since old times, buckwheat was widely cultivated in the mountainous district near Jinju, and buckwheat noodle has been favored by people for a long time. It is said that this buckwheat noodle was upgraded to a midnight meal and served to the rich and powerful people in Jinju.

Cuisine Description

Books on Jinju Naengmyeon
<Joseon's National Tradition 1. Dietary Life Style> published by General Scientific Encyclopedia Publishing Co. in Pyeongyang, North Korea, 1994 ? "The two best Naengmyeons are Pyeongyang Naengmyeon and Jinju Naengmyeon."
<Cultural History of Korean Food> authored by Lee Seong-u, former professor of Hanyang University, published by Gyomunsa, 1999 ? "We have Jinju Naengmyeon that is famous for a tender, southern taste, and it is comparable to Pyeongyang Naengmyeon that can be described in a word: touching. The former is made of buckwheat powder without starch and pork, while the latter is made of buckwheat powder with a little starch.

• Origin of Jinju Naengmyeon
  Since old times, buckwheat, the main ingredient of Naengmyeon, was widely cultivated in the mountainous district near Jinju, including Hapcheon and Uiryeong, and buckwheat noodle has been favored by people for a long time. The simple noodle dish was developed to "Naengmyeon" in Jinju and it was served to men of wealth and power as a midnight meal. That is how Naengmyeon has become one of peculiar cuisines of Jinju.


• Characteristics of Jinju Naengmyeon
  "Naengmyeon" literally refers to cold soup with noodles.
  <Dongguksesigi(1849)>, the first reference to Naengmyeon in literature, says that "There is a different type of buckwheat noodle dish called "Naengmyeon" in Jinju, it is topped with pickled radish, pickled cabbage and pork." While Pyeongyang Naengmyeon is garnished with slices of "Dongchimi(radish watery gimchi)", Jinju Naengmyeon uses slices of pickled cabbage.
  The major ingredients of Jinju Naengmyeon are season foods. Five garnishes in five different colors are used to add taste and flavor, which include pickled cabbage, pear, cucumber, sliced beef, grilled beef, and slices of fried egg yolk.
  The delicious flavor of Naengmyeon is mainly attributed to its unique gravy. The gravy is made with anchovy, short-necked clam, dried mussel, dried pollack and Pyogo mushroom, and then instantaneously heated using cast iron to get rid of the smell of fish and shellfish.
  
• Famous Jinju Naengmyeon House
  Jinju Naengmyeon:#782-15, Pyeonggeo-dong, Jinju-si (Tel:055-747-7428)

The literal meaning of "Heot-Jesa-Bap" is "boiled rice for a fake memorial service". In old times when rice was scarce, the Confucian scholars also couldn't afford white boiled rice. As they studied late at night and felt somewhat hungry, they used to perform a fake memorial service, preparing foods, incense and written prayer. Jinju Heotjesabap originates from the humorous sham service of tasteful confucian scholars who should make a good excuse for a bowl of boiled rice. Now it has become one of traditional cuisine of Jinju.

Cuisine Description

• Origin of Jinju Heotjesabap
  In old times when rice was scarce, the Confucian scholars also couldn't afford white boiled rice. As they studied late at night and felt somewhat hungry, they used to perform a fake memorial service, preparing foods, incense and written prayer. Jinju Heotjesabap originates from the humorous sham service of tasteful confucian scholars who should make a good excuse for a bowl of boiled rice at night. Now it has become one of traditional cuisine of Jinju.
  


• Characteristics of Jinju Heotjesabap
  Jinju Heotjesabap menu is the same as a real memorial service, which basically consists of three grilled dishes (meat, fish, dried pollack), three soups (pollack, dried mussel, octopus), three seasoned vegetables (green bean sprouts, bracken, spinach), gimchi, slices of grilled beef, yellow corvina, boiled rice and soup. You may eat spread of dishes as it is, but mixing the dishes together in a brass bowl and having it with brass spoon and chopsticks is also one of traditions. Apple, persimmon, pear, jujube and others are served as dessert.
  


• Famous Jinju Heotjesabap House
  Jinju Heotjesabap: Located in front of Jinju Junior High School (Tel: 055-743-3633)