| Subject | Explaining Food | Time |
|---|---|---|
| Making Poached Egg | Participants can make and eat them easily with material such as eggs and pine nuts, and decorate with trimming. | 13:00 ~ 17:00 |
| Making Home-Brewed Liquor | Preparing Bulcheonwi(Permition to keep an ancestral tablet in shrine by the King) ancestral rites at Yanjindang and Chunghyodan and Making Gayangjoo(home-brewed liquor) to serve to the guests and ancestors. Making Gayangjoo with sticky rice using half of rice bag amount.Sequence : making crude liquor → Mixing hard boiled rice, raw spirits, and the yeast, and put them in the earthen jar. → simmering with water, 20 days later.→ Bottling off to other jar after settling lees, and undergoing the fermentation process. |
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| Cooking Yakbap | One of our traditional food, people usually make them with left leftover rice for the Gayangjoo, mix with honey, dates, chestnuts, etc, make into shapes | |
| Cooking Andong Gooksi | After mixing the flour, bean powder, and water to make dough, roll it with a rolling pin and slice it. After boiling water with wine, green onion, garlic, put anchovies, and prepare stock. Put homemade soy sauce, and noodle into boiling stock, put vegetables, boil once more, and eat with marinade soy sauce |
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| Cooking Foods in Season | Know how to make seasonal food from using (flowers, fruits) material that comes every season. For example) spring- flower rice pancake |
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| ※ Kinds of food can change according to the schedule. | ||
* The schedule could be changed according to weather and other programs.
