Yeongwol County in Gangwon Province just wrapped up Danjong’s Gourmet Festival during the Danjong Cultural Festival, drawing participants from across the country and staking a claim as a standout local food event.Officials from Yeongwol County and the Yeongwol Cultural Tourism Foundation’s Cultural City Center said the 2nd Danjong’s Gourmet Festival was held on a special stage at the main venue from April 24–26, as part of the 59th Danjong Cultural Festival.
Under the theme "Digging Up Danjong’s Hidden Flavors," the festival offered interactive culinary programs that paired Yeongwol’s local ingredients with the historical story of Danjong, creating immersive food experiences that felt both rooted and fresh.
On opening day, food director Lee Hye-won—known for her work on film and TV productions—joined a lively talk show. An exhibit and photo zone recreated the meals from Danjong’s exile, giving visitors a tangible, visually striking connection to the past.
The headline event, a national cooking competition, drew intense interest.
Across a 37-day application period, 184 teams from around the country entered. Organizers selected 20 finalists to compete under the theme "a warm bowl of comfort served with Yeongwol flavors." The contest carried total prize money of 10.5 million KRW (approximately $7,875 USD).
The grand prize went to Jang Myeong-ha and Kim Min-jae from Namwon, Jeollabuk-do, for their dish "Yeongwol chamdaseulgi moolgaeguksu & e‑suri vegetable tempura."
Gold prizes were awarded to "Dasulgi muk-susu ssam" and "Yeongwol One‑Bite Bread." Fourteen-year-old student Kim Na‑hyun captured silver with "Danjong Plum Corn Rice Cake."
Visitor-focused programs were a hit, too.
About 80 people from Seoul, Icheon and Yeongwol joined hands-on food workshops, making e‑suri pickles and Donggang olgaengi (freshwater snail) soup. At "Women’s Market in Yeongwol," vendors dressed in Joseon-era attire sold local foods and crafts, adding a charming, photo-ready twist to the festival.
The event also expanded into intercity exchange programs.
The Sokcho Cultural Tourism Foundation hosted a food-coloring workshop and shared mulhoe (cold raw fish soup), while Yeongwol’s booth offered a calligraphy experience honoring the spirit of Um Heung‑do, deepening the festival’s cultural resonance.
A spokesperson for the Yeongwol Cultural Tourism Foundation said combining Danjong’s narrative with local ingredients confirmed the festival’s potential as a tourism asset. "We plan to develop this into Yeongwol’s signature gourmet brand," they added.
