The Joseon dynasty, which lasted from 1392 to 1910, was the peak of Korean royal culture and the cuisine from this period became the essence of Koreaβs traditional culinary culture. A kingβs meal table featured the latest local specialties and fresh seasonal ingredients from all over the country, prepared by the greatest chefs in the royal court. Since then, royal cuisine has been passed down by word of mouth between royal chefs and descendants over several generations in the form of records on royal feasts. Do not miss out on the special opportunity to experience the flavors and styles once enjoyed by kings!
Notable royal cuisine
Gujeolpan (platter of nine delicacies) ꡬμ ν
Food that serves eight elements (meat, vegetables, etc.) on a dish divided into nine sections. It is eateb by wrapping these ingredients with miljeonbyeong, or wheat crepe, located in the center of the dish. How all of these different elements are served together is beautiful.
Sinseollo (royal hot pot) μ μ€λ‘
Jeongol dish in a unique-shaped pot with a circular hole in the center that is enjoyed by boiling it on top of a table. Charcoal, etc. is inserted into this hole in the middle to heat the various ingredients that are placed around it before adding the broth.
Tangpyeongchae (mung bean jelly salad) ννμ±
Salad-like dish with a soft texture and delicious flavors made by harmoniously mixing jelly made of mung bean powder, stir-fried meat, blanched water parsley, and roasted laver.
