순창장류체험관

Welcome to your K-local food trip! The highlight of this culinary journey is Sunchang Gochujang—a special ingredient known for enhancing the flavor of any dish. The deep, rich taste of Sunchang Gochujang comes from the precise fermentation of Meju—traditional blocks of fermented soybeans. During fermentation, beneficial molds called Nuruk develop in the soybeans. These molds break down proteins to create rich umami flavor and convert starches into natural sweetness, giving Gochujang its uniquely addictive taste. By carefully controlling temperature, humidity, and mold maturation, this meticulous process ensures that Gochujang develops an even deeper and richer flavor as it matures. Sunchang has long been renowned throughout Korea for the exceptional taste of its traditional sauces, known collectively as Jang. As early as 1809, the household encyclopedia Gyuhap Chongseo praised Sunchang Gochujang as a specialty famous throughout Korea, affirming its outstanding quality and historic reputation. Thanks to abundant sunshine and mild daily temperature changes, farmers in Sunchang harvest fresh chili peppers earlier than those in other regions—typically in August and September—which is perfect timing for making Gochujang. Unlike regular Gochujang fermented with common white mold, Sunchang Gochujang uses a special yellow mold known for its excellent protein-breaking properties. This unique fermentation enhances the Gochujang’s signature sweet and spicy flavors, creating a richer and deeper taste. At the Sunchang Traditional Gochujang Folk Village, you can try making Gochujang yourself and sample a variety of delicious dishes that highlight its unique flavor, including spicy Tteokbokki and savory Gochujang Chicken. Why not visit Sunchang, the hometown of authentic Gochujang, and enjoy an unforgettable culinary adventure, where traditional craftsmanship and scientific precision create a magical harmony of flavors?

Welcome, from the bottom of our hearts, to the Fermented Sauce Cave, a place filled with the fragrant aroma of fermentation. Have you ever heard of the “eojanggo,” the storehouse where, in the palaces of old, the fermented pastes eaten by the king were kept as great treasures? This Fermented Sauce Cave where you now stand is a very special space, a modern reinterpretation of that royal storehouse. This site was originally a set of terraced rice paddies. A building was raised upon them and covered with earth to create an artificial cave. Thanks to this, a cool and pleasant temperature of 15 to 20 degrees Celsius is maintained all year round. Can you feel the cool air? Now, shall we step inside the cave together? The moment you enter, more than 200 kinds of colorful sauces from some 50 countries around the world will be here to greet you. Did you know that ketchup, which we so often enjoy, actually began not in the United States but in China? Remarkably, a salted fish sauce from China made its way to Europe, and there, meeting inexpensive onions and mushrooms, it transformed into the delicious ketchup we know today. The history of food is truly fascinating, isn't it? Of course, we cannot leave out the deep charm of Sunchang's pride: gochujang (red chili paste), doenjang (soybean paste), ganjang (soy sauce), and vinegar. Sunchang's fermented sauces have steadfastly preserved their deep, rich flavor by adding modern science to fermentation secrets passed down over hundreds of years. This is the pride of our fermentation, capturing both taste and health at once. Now then, shall we walk together into the fun stories of the world's savory and sweet sauces?

Do you see the distinctive building shaped to represent the world's five oceans and six continents? This is the pride of the Fermentation Theme Park, the Food Science Museum. Step inside, and you will find yourself full of the joy of discovering, one by one, the fascinating science and history hidden within the food we meet every day. Did you know that humanity's food preservation technology advanced dramatically alongside war? On the battlefield, combat rations were more important than anything else, food that could save precious mealtime while quickly replenishing energy. The dried pollack and grain powder carried by the Silla army during the Three Kingdoms period became the forerunner of misugaru, the roasted grain powder we enjoy today, and the idea of preserving military provisions in glass jars, devised in the age of Napoleon, led to today's canning technology. Now, shall we take a deeper look inside the building? One thing that catches the eye is the retort pouch, used as food for the Apollo 11 astronauts in 1969. A retort pouch is easy to picture if you think of the instant curry or black bean sauce packets we often eat at campsites. It is a magic pouch that completely blocks out light and air and is sterilized at high temperature, allowing food to be kept fresh for a very long time without any preservatives. Thanks to this technology, a hearty meal became possible even in space, and today the retort pouch has become the star of the most convenient ready-to-eat meals on our tables. From the ordinary food on our dining table all the way out into space, the boundless world of food science now awaits your own hands-on discovery. Enjoy your journey of exploration!

Here at Pangi Hall, you can meet the hidden heroes who bring fermentation to completion. From now on, we go to meet the true stars behind fermentation. So small they cannot be seen with the eye, yet present since the very beginning of all life, these microorganisms invite you into their astonishing world. Isn't it truly amazing that the one who first breathed oxygen into the Earth, allowing living things to breathe, was not a plant but a microorganism called cyanobacteria? These mysterious microorganisms live abundantly inside our bodies as well. Depending on which microorganisms live in greater numbers in our gut, even our body shape can change. This is exactly where the familiar talk of fat bacteria and slim bacteria begins. Now, shall I share a special secret about our animal friends? The koala lives on nothing but the leaves of the eucalyptus, an extremely toxic plant. In fact, these leaves are dangerous, and other animals get a stomachache if they eat them. So how is it that the koala does not fall ill? It is because the mother koala passes on to her baby, in advance, the special microorganisms that can digest this toxic plant. It is just like a mother handing down a magical gift of health to her child. People, too, are connected to one another through microorganisms. Did you know that when we kiss someone we love, as many as 80 million microorganisms are passed between each other? Perhaps the way old friends or family members come to resemble one another is because sharing microorganisms has brought them even closer. How did you find the mysterious and delightful world of microorganisms?

Hello! This place, where cheerful laughter never stops, is Kongi Hall. The first and second floors of Kongi Hall are filled with entirely different charms throughout all four seasons, no matter the time of year. First, the Champions Sports Park on the first floor is a dynamic indoor activity space where not only children but adults too can work up a sweat and have fun. From thrilling indoor climbing to screen clay shooting and quick jump! Brimming with energy whenever you visit, and blessed with a comfortable indoor environment, this is the perfect place for children to run and play to their hearts' content in every season. Head up to the second floor and the Onggijonggi Play Library and Science Hall opens up for our children. Here they can read all kinds of books to their hearts' content and nurture their imagination, while learning the principles of science naturally through play. Once they start romping in the large ball pit and on the mini slide, they will lose all track of time. Here at Kongi Hall, where body and mind grow ever taller with the rich energy of fermentation, make joyful memories all year round!