[FunFun Market] jeonju moraenae market

Plentiful Generosity and a Variety of Food

 

 

 

It is fun to choose between the variety of food at the Jeonju Moraenae Market, such as red bean kalguksu, sundae rice soup, whole chicken, Chinese pancakes, and sticky rice donuts. One of the original sundae rice soup restaurants at the Jeonju Moraenae Market is ‘Pi Sundae,’ which is highly known for its unchanging traditional taste for the past 23 years.

 

 

The Gochang Chicken Restaurant, also known as ‘Shijang Tong Dalk’ (Market Whole Chicken), is located inside one of the market’s alleys. This restaurant reminds customers of past memories and stimulates their.

 

[FunFun Market] jeonju moraenae market 2

Life of Freshness and Direct Transactions

 

 

The Jeonju Moraenae Market sells vegetables·fruit·meat·fish·dried fish·clothing and other miscellaneous items. Of the produce, the sale of farm-fresh Chinese cabbage and white radish is the most famous. The view at dawn at the Jeonju Moraenae Market is of merchants and their overflowing trucks of Chinese cabbage and white radish and a long line of retail dealers and customers who want to buy these products. Clean produce is harvested and delivered directly from nearby Soyang, Yongjin, and Jinan daily.

 

 

 

 

 

 

Eliminating the middleman, the fresh garden vegetables are sold at more affordable prices than competitive markets. There are also many customers who live in other areas that go out of their way to come to the Jeonju Moraenae Market because the quality of the vegetables is always good. Cows, pigs, chickens, and other livestock products raised in clean areas is another representative product of the Jeonju Moraenae Market.

 

[Enjoy Korea] the Seoksu Art Project (SAP). in seock-su market

Finding Hidden Treasures Everywhere the Path Touches

As a new city appeared, the commercial center of Anyang moved to that area, and the atmosphere of Seoksu Market slowly sunk. However, the market’s atmosphere gradually began to change as ‘Stone and Water’entered the area in 2002.

 

 

 

 

 

The lonely stores that had lost their function transformed into a kaleidoscopic space, and the merchants and artists’ efforts became a revitalizing tonic for the market. Artists drew merchants’faces on the walls of the market, made newsletters, and carved door plates to tell the merchants’ stories. There are also works done by both artists and merchants together installed in the alleys of the market. With a sense of fellowship with the merchants, Stone and Water had a successful role in attracting young customers to the market through an art project known as the Seoksu Art Project (SAP). A space that was turned into a gallery naturally attracts citizens, and Seoksu Market is slowly but surely changing toward the center of merchants and artists. With every year,Seoksu Market has developed into a special cultural space. There was even a scene where artists and merchants met; as customers began coming to look at the works of art in the market, the merchants themselves had an art project of their own. This year as well, Seoksu Market is planning to hold various exhibitions centered around Stone and Water,where art and everyday life meet and communicate. A new picture of the evolving market is being drawn on the artists’ large canvas.

[Enjoy Food] Daegu bulno market 'Gobchang' :-)

 

 

 

 

 

 

Daegu is famous for beef makchang which is cow's large intestines. As you know, cows have 4 stomachs. Cows eat quickly and store grass in the stomach and leave the scene before the predator arrives. They then ruminate the grass at a safer place. Makchang is the 4th stomach and is very expensive due to limited supply; it only weighs around 200~400g per cow.

 

 

 

 

Grilled makchang, the most popular dish using makchang, was originated from Daegu 30 years ago. Many internal organs were bought from slaughterhouses at very low prices to make jjigae (stew). But, makchang was greasy and hard to be seasoned so it was infamous among liquor lovers. Makchang gui or grilled makchang was invented to utilize the stubborn food, otherwise to be wasted. Human is indeed a thinking animal.

Coal briquette was widely used to heat houses for a long time, so people probably tried grilling makchang on briquette which became a big hit due to chewy texture and savory flavor. It was a best fit for anju (snack consumed with alcohol). Since then, grilled makchang became one of the drinker's favorites and Daegu's specialty. This episode gives a good example of how important it is to think outside the box.

 

 

Daegu's makchang is seasoned with special fruit sauce. It is served raw or slightly grilled depending on the restaurant. Even though it was grilled with coal briquette in the past, it is now grilled with oak tree charcoal, which is proven to be better for health. Put makchang on the grill and dig in when it starts shrinking.

There are various sauces based on doenjang (fermented soybean paste), thick salt, or soy sauce for dipping sauce, and they all add different tastes. When you tour to Korea, if you try grilled makchang, it could be little hard at first, but constant chewing makes it juicy and gives savory flavor.

 

 

Tip
Of course, beef makchang is the most famous dish in Daegu; however, pork makchang is also popular at restaurants. You are recommended to try it as it has more juicy texture and less bloody smell

 

 

 

The taste and style of life,

the depth of a traditional Korean market

Agency for Traditional Market Administration