On October 31, at the Singsing Cultural Center in Sejong City, participants gathered for the culinary experience program 'Sejong's Table.' The day's lesson focused on making hummus from chickpeas and a dish using cream cheese. As the instructor demonstrated ingredient preparation, participants asked questions about complementary ingredients and how to apply the techniques at home. The explanations began with the basics to ensure even those unfamiliar with cooking could follow along.
As they began hands-on practice, the participants, who had just met, naturally divided tasks. Some prepared ingredients while others contemplated flavor combinations. As they shared ideas, plates began to take shape, and even dishes made by novice cooks looked quite appetizing.
'Sejong's Table' is a program organized by the Sejong Cultural and Tourism Foundation to utilize local food as a tourism resource. It encourages participants to handle seasonal produce grown in the area and visit farms, restaurants, and markets. The aim is to spark interest in food and encourage visits to other locations in Sejong.
While it is common to seek out restaurants when traveling, visiting the fields where food is grown and hearing from producers offers a different experience. The memories of a trip are enriched not only by what was eaten but also by understanding where the food came from and how it was made. Sejong has found a tourism angle in its local offerings, including the famous Jochiwon peaches and seasonal produce.
◆ From Peach Orchards to Local Restaurants
When people think of Sejong, government buildings and planned cities often come to mind. However, outside the urban center, there are rice paddies and orchards where produce, including Jochiwon peaches, is cultivated. Traditional markets and local food direct sales markets provide access to locally grown food.
'Sejong's Table' offers a day-long culinary experience utilizing these resources. The program runs about five to six times a year, with menus and locations changing according to the seasons. Many participants return after having attended previously. This year, the program featured three themes: 'Summer Story,' 'Taste Story,' and 'Cooking Story.'
'Summer Story' took place at a Jochiwon peach farm, where participants learned how to select peaches and harvest them. They compared the flavors of different varieties and made desserts using the peaches they picked.
Park Sang-jeong, a participant in her 40s from the metropolitan area, remarked, "I didn't know peaches were famous in Sejong. I had a strong perception of it being a city for the government, so I wasn't aware of its travel or specialty products. This opportunity has revealed a new charm to me."
While fruits are easily purchased at supermarkets, hearing from farmers and picking them directly changes the narrative. Participants learn how flavors differ by variety and the harvesting process. They come to taste peaches while also experiencing the rural landscape and the daily lives of producers.
'Taste Story' was held at a local restaurant, where participants learned about the stories behind the establishment and its key ingredients before making fresh pasta and gnocchi. As customers, they typically receive only the finished dishes, but participating in the cooking process allows them to see what ingredients are used and how flavors are developed. Familiar restaurants take on a new perspective once the kitchen's story is known.
'Sejong's Table' changes its experience locations and menus for each session, allowing participants to engage with local food in various ways. They harvest from farms, learn cooking methods at restaurants, and create their own dishes using ingredients purchased at markets. Unlike typical cooking classes that focus on a single menu item, this program allows producers, restaurant operators, and local merchants to participate in tourism.
The coexistence of urban and rural elements in Sejong enhances the appeal of such programs. Without the need for large-scale tourist facilities, everyday markets, restaurants, and farms can be utilized as travel routes.
◆ Same Ingredients, Different Dishes
The 'Cooking Story' session on October 31 targeted college students and young adults living alone, aiming to familiarize them with Sejong's local ingredients through easy-to-follow recipes for everyday cooking.
Led by Jeong Eun-ji, the representative of 'Jejarri,' which specializes in home cooking and catering, the session covered how to make hummus and cream cheese, including ingredient preparation and combination techniques. The focus was on understanding the characteristics of the ingredients rather than memorizing a fixed recipe, allowing participants to adapt to their tastes.
Throughout the practice, participants continued to ask questions about which additional ingredients would complement the flavors and how to combine different ingredients effectively. Although they received the same instructions, each team approached the ingredients differently, resulting in varied presentations of the finished dishes.
Jeong highlighted the proximity of the Singsing Market and the cooking space as an advantage. He noted, "It was great that participants could buy ingredients directly from the Singsing Market and cook right next door. I was impressed by how focused they were on the class, even while finding cooking challenging."
The ingredients used that day were sourced from the Sejong Local Food Singsing Market and the Sejong Traditional Market. The Singsing Market, located right next to the cultural center, sells produce from local farmers. Participants learned where to find the ingredients they worked with in class, enabling them to recreate the dishes at home.
The program's accessibility, even for those without special cooking skills, is another advantage. It goes beyond merely tasting local produce to teaching participants how to incorporate it into their daily lives.
◆ Extend Your Stay with Culinary Experiences
In addition to day experiences, the Sejong Cultural and Tourism Foundation also offers a two-day, one-night culinary tour called 'Sejong O-Sik.' This package combines local restaurants, tourist attractions, markets, and accommodations. This year, it expanded to three themes based on traveler interests: 'NEW,' 'LIGHT,' and 'HELLO.'
The 'NEW' theme focuses on meat dishes, allowing participants to taste local foods like grilled beef ribs while visiting attractions such as the National Sejong Arboretum and Sejong Lake Park. The following day includes a mission tour of the Sejong Traditional Market and a tour of the alleys in Jochiwon.
The 'LIGHT' theme emphasizes healthy eating, featuring dishes like soybean rice and brunch, along with a picnic at Sejong Lake Park and shopping at the Singsing Market. The 'HELLO' theme, aimed at foreign tourists, includes experiences with Korean dishes like barley rice and ssambap, making traditional musical instruments, and visiting traditional markets.
While 'Sejong's Table' focuses on hands-on experiences with local ingredients, 'Sejong O-Sik' broadens the travel itinerary around food. Instead of just visiting one restaurant, participants walk through markets and alleys while staying overnight. The longer tourists stay, the more opportunities they have to engage with restaurants, markets, and experiential businesses.
Demand for participation is high. According to the foundation, the average satisfaction rating for 'Sejong's Table' is 4.82 out of 5, with an average competition rate of 5 to 1. All four planned sessions of 'Sejong O-Sik' this year sold out, indicating strong interest in both experiential and accommodation-based culinary tourism products.
◆ Reservation Fee of 20,000 Won, Supporting Local Businesses
The foundation has also focused on ensuring that the spending of culinary experience participants benefits the local economy. Participants in 'Sejong's Table' are selected through online applications and a lottery system, with a reservation fee of 20,000 won. Upon attending the class, participants receive the full amount back in Sejong's local currency, Yeominjeon, which can be used at local restaurants or shops.
Those who submit receipts from Sejong restaurants and residents from other provinces are given preference in the selection process. This approach aims to attract outside tourists while encouraging the use of local dining establishments. The seasonal rotation of menus and experience locations is seen as a factor driving repeat participation.
The foundation plans to expand sales channels through online travel platforms, create themed promotional content, and utilize participant feedback. Engaging more local farmers and restaurants and providing diverse experiences will also be future challenges.
Sejong's culinary tourism stands out for utilizing existing local resources. Familiar places for residents, such as Jochiwon peach orchards, local restaurants, and local food markets, become new destinations for travelers. Offering both day cooking experiences and overnight culinary tours allows visitors to choose based on their travel schedules and preferences.
Traveling to Sejong does not have to revolve around famous tourist attractions. Picking seasonal peaches, learning to cook at local restaurants, and selecting ingredients at markets can all be part of the travel experience. Creating travel products that encourage visits to ordinary local foods and extending those visits to alleys and markets is key. The administrative hub city, often referred to as 'Happy City,' Sejong, is living up to its name by adding culinary happiness to its offerings.
* This article has been translated by AI.
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