What kind of taste it would be when the rice was steamed with lotus leaf covered, mixed with sweet rice, black rice, sticky sorghum, black bean, ginkgo, chestnut, and pine cone? What about taste of steamed croaker soaked in rice-rinsed water preventing fish smell and dried by sea breeze? The taste of Chungcheongnam-do is as generous and gentle as their tendency so much so that it is far from spicy among Korean foods which are ranked as number one with the highest possibility of growing as an international food.

The food from Chungnam has attracted many visitors appetite through developing food table of farm house and a quality food table. Lately, this folk food from Chungnam was of great interest in 2012 Daejeon Contest of World Chefs and general meeting of World Association of Chefs Society held in KOTREK from May 1 to May 12. As many as 420,000 people enjoyed activities related with a variety of food in exhibition of cooking demonstration by world famous cooks.

▲Vegetable pickled in soybean paste stew

In specific, booth of Chnungnam Folk Food were crowded with many visitors in the Contest as it provided trying a sample food and participating in cooking as well as displaying food to please visitors five senses. Participating food tables were Mimaji in Gongju, Sobak-han Babsang in Seosan, Gom-seom-naru in Taesan, Evergreen Healthy Babsang in Dangjin, etc.

Located in Sinon-ri, Nam-myeon, Taean-gun, Gom-seomnaru is famous for folk food of Taean, Gegukji made by daughter in-laws. Gegukji is a kind of kimchi made with cabbage, radish, crab, and pumpkin, a food for early winter. Somin stew from Mimaji is a family food of the Cheongson Sim family in Gongju, boiled with mushroom, leek, egg, tubu, beef, and radish. Green Healthy Table and Sobak-han Babsang from Heesuk Jo are full with steamed rice covered with lotus leaf, grilled croaker with no fish smell, vegetables in season, salad, soy bean paste stew, and rice cake. List of farm food table appointed by Chungnam province is provided below.