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Gyeongju bread is made from a mixture of eggs and wheat flour, with the red bean filling being almost 70% of the pastry. A chrysanthemum would be traditionally imprinted on the top. [3] Gyeongju bread has been designated as an "outstanding regional specialty" (지역명품) by the Korean government. [4] [5]
Gyochon Traditional Village (Korean: 교촌마을) is a Korean folk village in Gyeongju, South Korea. [1] The village hosts various events, including traditional Korean music performances. [2] The village contains the historic Choe Jun House , the home of a major aristocratic family. [3]
A court ruling then prohibited the seller from using the name "10 won bread"; the company circumvented this by using the name "Gyeongju 10 won bread". [ 5 ] Around 2022 and 2023, the South Korean Bank of Korea asked the makers of 10 won bread to change the design of the bread in order to abide by laws that prevent the for-profit use of the coin ...
Tourism in Gyeongju is a major industry and defining feature of Gyeongju, South Korea. Gyeongju is a major cultural site and tourist destination for South Koreans and foreigners with about 8 to 9 million visitors annually. [ 1 ]
Seongdong market (Korean: 성동시장) is the largest traditional market in Gyeongju, North Gyeongsang province, South Korea.Located on the opposite side of Gyeongju station with an entrance on Wonhwa-ro (street), it provides crops, vegetables, fruits, and seafood produced in Gyeongju and nearby areas. [1]
The resort covers the districts of Bomun-dong, Sinpyeong-dong, Amgok-dong and Cheongun-dong. It is situated under the ruins of the former mountain fortress Myeonghwalseong, 6.5 km east of the central Gyeongju and faces Toham mountain. It provides lodging, eatery, recreation and sports facilities in the city.
The Gyeongju Folk Craft Village (Korean: 경주 민속공예촌) is a village at the foothills of Toman mountain, in the neighborhood of Ha-dong, Gyeongju, North Gyeongsang province, South Korea. The village was established in 1986 to preserve and develop crafts of the Silla kingdom.
The variety was first made by Choe Gukjun, a Joseon official who worked at Saongwon, the government office in charge of royal kitchen. [7] He was chambong, a hands-on manager in charge of surasang (royal table). After retirement, he returned to his home in Gyeongju and brewed beopju. The recipe was handed down in the Gyerim Choe clan, currently ...