The Gyeongsangbuk-do Culture and Tourism Corporation has unveiled the September edition of its culinary content project, "METI" (Monthly Eating Travel Initiative), introducing seasonal ingredients and unique regional food cultures in Gyeongsangbuk-do.

Under the theme "A Meal That Sustained Life, A Taste That Connected People," the September METI highlights two distinct regional culinary heritages: "Bonghwa buckwheat," which provided reliable sustenance amidst harsh environments, and "Pohang ocean sunfish" (gaebokchi), generously shared among locals at community gatherings.

Bonghwa Buckwheat: Sustaining Meals in Barren Lands

Bonghwa boasts high elevations and wide temperature ranges, creating an ideal environment for buckwheat to thrive within cool climates and pristine nature. Because buckwheat has a short growth cycle and grows well in barren soil, it served as dependable nourishment for people during times when food was scarce.

Characterized by its subtle aroma and savory taste, Bonghwa buckwheat has evolved into various culinary forms, including buckwheat noodles, jelly, jelly rice bowls, and buckwheat porridge (beombeok). It has long anchored the local dining table as a humble yet hearty meal.

Pohang Ocean Sunfish: Sharing Flavors in Times of Joy and Sorrow

Pohang’s signature delicacy, the ocean sunfish, is a massive, round, and flat marine species whose scientific name, Mola mola, means millstone in Latin. In Pohang, it has traditionally been a staple at family events and banquets, functioning as a representative sharing food that fostered warmth among neighbors.

Every part of the ocean sunfish is utilized to produce a diverse range of flavors. The flesh and skin are enjoyed as tender boiled slices (suyuk), while the bones and internal organs are prepared via roasting or steaming. Dishes such as sunfish suyuk, large intestine roasts, and head stews showcase a culinary culture found exclusively in Pohang.

Kim Nam-il, President of the Gyeongsangbuk-do Culture and Tourism Corporation, stated that Gyeongsangbuk-do’s cuisine encapsulates the lives and stories of its people, ranging from Bonghwa buckwheat to the communal tradition of sharing ocean sunfish during life events. He expressed hope that the September METI would allow people to discover new stories within familiar ingredients and experience the unique charm of Gyeongsangbuk-do gastronomy.

The Gyeongbuk Culinary Travel METI is a project that reconstructs seasonal ingredients and regional food cultures into emotional content every month. Related materials are accessible through the official website and social media channels of the Gyeongsangbuk-do Culture and Tourism Corporation and Gyeongbuk Nadri.

[Copyright (c) Global Economic Times. All Rights Reserved.]