1. Introduction to Korean Royal Cuisine
Korean royal cuisine, also known as Joseon court food,
represents the pinnacle of traditional Korean gastronomy.
It was meticulously prepared for the kings
and royal family of the Joseon Dynasty (1392–1897),
reflecting both cultural sophistication and nutritional balance.
Unlike common household meals,
royal cuisine featured diverse, beautifully arranged dishes
with a focus on seasonal ingredients and harmonious flavors.
2. Historical Background of Royal Cuisine
2.1 The Role of Food in the Joseon Dynasty
Food in the Joseon royal court was not just for sustenance
but a symbol of status, health, and governance.
The meals followed Confucian principles,
emphasizing moderation, balance, and the importance of
eating according to the seasons.
2.2 The Royal Kitchen and Court Officials
The Saenggwabang (royal kitchen) and Suragan (royal dining room)
were responsible for preparing meals.
Eunuchs, female court attendants,
and the Sanggung (senior lady-in-waiting) managed the cooking,
ensuring the highest standards in hygiene and taste.
3. Characteristics of Korean Royal Cuisine
3.1 Use of Seasonal and High-Quality Ingredients
Royal cuisine prioritized fresh,
organic ingredients sourced from across Korea.
Each dish highlighted natural flavors without excessive seasoning.
3.2 Balanced Nutritional Composition
Meals were designed to maintain the king’s health,
incorporating elements of traditional Korean medicine (hanbang).
A mix of proteins, grains, and vegetables ensured a balanced diet.
3.3 Aesthetic Presentation and Variety
A royal table featured an elaborate arrangement of
12 or more side dishes (banchan),
meticulously plated with elegant
porcelain, brassware, and lacquerware.
4. Signature Dishes of Korean Royal Cuisine
4.1 Gujeolpan (Nine-Sectioned Dish)
A decorative platter with nine different fillings
(meat, seafood, and vegetables) served with thin wheat pancakes.
4.2 Sinseollo (Royal Hot Pot)
A luxurious dish with meatballs, seafood, mushrooms,
and vegetables simmered in a rich broth.
4.3 Tteokbokki (Royal Stir-Fried Rice Cakes)
Originally a savory dish made with soy sauce and beef,
differing from today’s spicy street food version.
4.4 Pyeonsu (Summer Dumplings)
A delicate, water-boiled dumpling filled with
tofu, beef, and vegetables, popular in the summer.
4.5 Baekseolgi (White Rice Cake)
A soft, fluffy rice cake symbolizing purity,
often served at royal celebrations.
5. The Royal Dining Table Setting
5.1 Traditional Banquet Structure
The surasang (royal table) followed
a structured setting with a main dish,
multiple side dishes, soup, rice, and desserts.
Strict etiquette dictated the way dishes
were served and consumed.
5.2 Use of Brassware (Bangjja)
Royal meals were often served in
bangjja (handmade brass bowls and plates),
known for their antibacterial properties and elegant appearance.
6. Modern Influence and Preservation of Royal Cuisine
6.1 Influence on Modern Korean Cuisine
Many traditional royal dishes have influenced
contemporary Korean dining, particularly in
Korean fine dining and temple cuisine.
6.2 Efforts to Preserve Royal Recipes
Organizations such as The Korean Royal Cuisine Research Institute
work to document and preserve historical recipes.
Some royal meals can still be experienced in
specialized restaurants and cultural events.
Korean royal cuisine is more than just food,
it is a living history of the Joseon Dynasty,
showcasing the elegance, sophistication,
and deep cultural significance of Korea’s culinary heritage.
Today, efforts continue to preserve and promote this rich tradition,
allowing modern generations to appreciate
its timeless flavors and artistry.