한국 음식 문화를 세계에 알리고 음식관광 목적지로서 한국 선호도를 높이기 위한 새로운 브랜드와 콘텐츠가 개발됐다. A new brand and content to promote domestic culinary culture seeks to boost global awareness of and preference for Korea as a gastronomic tourism destination.
문화체육관광부(문체부)와 한국관광공사는 음식관광의 새 브랜드 ‘테이스트 유어 코리아(Taste your Korea)’를 개발하고 ‘국가대표 음식관광 콘텐츠 33선’을 선정했다고 10일 밝혔다.
The Ministry of Culture, Sports and Tourism on July 10 said that with the Korea Tourism Organization, it jointly developed the brand Taste Your Korea along with a list of 33 pieces of content to promote domestic tourism centered on the nation’s food.
‘테이스트 유어 코리아(Taste your Korea)’는 ‘당신이 좋아하는 한국의 다양한 맛을 즐겨보세요!’라는 뜻으로 한국관광 통합 브랜드 ‘이매진 유어 코리아(Imagine your Korea)’와 연계해 제작했다.
The expression “Taste Your Korea” means to enjoy the variety of domestic food desired, and was produced in conjunction with the integrated tourism brand Imagine your Korea.
브랜드 이미지는 간장, 쌈장, 고추장을 나타내는 색과 신선함을 상징하는 녹색 조합의 띠를 젓가락으로 들어 올리는 형태로 표현했다. ‘한국 음식을 통해 전 세계와 연결하고 소통한다’는 의미를 담았다.
The image of Taste Your Korea is expressed through lifting a green band with chopsticks to symbolize freshness with the colors of basic condiments of Hansik (traditional food) like soy sauce, ssamjang, or thick and spicy paste made with soybean paste, and gochujang (spicy red pepper paste) with chopsticks. The meaning is “Connecting and Communicating With the World through Korean Food.”
‘국가대표 음식관광 콘텐츠 33선’은 전국 각 지역을 대표하는 한국 음식 콘텐츠를 지역 대표 음식(인천 간장게장·짜장면, 수원 왕갈비, 의정부 부대찌개, 춘천 닭갈비, 횡성 한우, 강릉 초당순두부, 대전 칼국수, 부산 돼지국밥, 대구 치킨, 안동 안동찜닭, 전주 전주비빔밥, 담양 떡갈비, 광주 육전, 제주 흑돼지), 지역 대표 제철 식재료(통영 굴, 홍성 새조개 등 15종), 지역 대표 전통주(안동 소주, 양평 막걸리, 서천 소곡주 3종) 등 세 가지 주제로 구분해 선정했다.
The list of 33 pieces of food tourism content has three themes: specialties, seasonal ingredients and traditional beverages of the nation’s provinces. The specialties include ganjang gejang (blue crab marinated in soy sauce) and jjajangmyeon (noodles in black bean sauce) from Incheon; wanggalbi (grilled king spare ribs) of Suwon and budaejjigae (spicy sausage stew) of Uijeongbu, Gyeonggi-do Province; and dakgalbi (spicy chicken barbecue) of Chuncheon, hanwoo (premium beef) cuisine of Hoengseong-gun County and chodang sundubu (soft tofu) of Gangneung, Gangwon-do Province.
The rest of the list comprises kalguksu (knife-cut noodles) of Daejeon; dwaeji gukbap (pork and rice soup) of Busan; fried chicken of Daegu; Andong jjimdak (steamed chicken) of Andong, Gyeongsangbuk-do Province; Jeonju bibimbap (mixed rice with vegetables and meat) of Jeonju, Jeollabuk-do Province; tteokgalbi (grilled short-rib meat patties) of Damyang-gun County, Jeollanam-do Province; yukjeon (pan-fried battered beef) of Gwangju, and heukdwaeji (black pork) of Jeju Island.
The 15 types of seasonal ingredients from the provinces include oysters of Tongyeong, Gyeongsangnam-do Province, and saejogae (cockles) from Hongseong-gun County, Chungcheongnam-do Province.
The beverages section has three drinks: Andong soju (clear liquor) of Andong; makgeoli (milky rice wine) of Yangpyeong-gun County, Gyeonggi-do; and Seocheon sogokju (high-end traditional liquor) of Seocheon, Chungcheongnam-do.
문체부는 “신규 브랜드를 바탕으로 이야기가 있는 음식관광 콘텐츠를 발굴해 관광상품을 만들 계획”이라며 “외국인 미식 관광객 유치와 지역관광·경제 활성화에 기여하도록 활용할 방침”이라고 설명했다.
“Using the new brand, we will develop food tourism content through stories and create tourism products,” a ministry news release said. “We plan to use it to attract overseas visitors interested in gastronomic travel and stimulate tourism and economy in the provinces.”
이다솜 기자 dlektha0319@korea.kr
By Lee Dasom, dlektha0319@korea.kr