The purpose of this study was to examine the experiences of young children in the course of checking up on Korean traditional food, exploring food materials using their five senses, making traditional food on their own and sharing it with others. The subjects in this study were 10 young children in a class of Western age five in a daycare center located in a rural area in North Chungcheong Province. This study was implemented 16 times during an eight-week period of time from July 9(Tues.) to September 9(Fri.), 2013, twice a week. The Korean traditional food making activities were conducted in four different stages: checking up on Korean traditional food, making Korean traditional food, sharing Korean traditional food, and sharing activity experiences. As for data collection, their teacher s journal, photographs and the young children s records were gathered. The collected data were organized, classified, analyzed and interpreted. The findings of the study were as follows First, At the onset of the study, they felt strange about traditional food. The young children started to get interested in Korean traditional food. Second, participation in making the senses with a variety of traditional food and food ingredients navigation, using traditional tools, felt the joy through the experience of making food. Third, While they shared the food that they prepared, they learned to think of not only themselves but others, and they became proud of Korean traditional food and felt happy about sharing. Fourth, they learned about the wisdom of ancestors through Korean traditional food and got interested in their life styles. Moreover, they showed interest in Korean traditional culture such as traditional patterns or clothes.