Korean Cuisine: First Taste of Korean Royal Dishes

Traditionally served at the court of the Joseon Dynasty (1392-1910), Korean royal cuisine reflects the lavish lifestyle of the past rulers of the Korean peninsula. Royals at this time could expect to eat up to five times each day, with all the meals elaborately prepared by court maids who were trained from early childhood. The day starts with a restorative porridge in the early morning; followed by the main breakfast at 10:00; a simple meal in the afternoon; a royal dinner table at around 17:00; and finally some small delights before bed.

As court cuisine was built around balance and harmony, five distinct cooking techniques should be demonstrated in each full-course meal, including frying, steaming, grilling, braising to slicing raw ingredients. Each meal should also consist of five different colors (blue, yellow, red, white, and green) representing the universe’s five elements. From meat, seafood, and vegetables to grains, all ingredients used in court cuisine are highly selective: only the best parts of the finest regional products are fit to be served to the royal family. Additionally, the food is carefully seasoned, and spices that have a strong taste or unpleasant odor are avoided to maintain the ingredients’ natural flavor. All these things reflect the sophisticated nature of a culinary tradition that has been preserved for over 600 years.

Next was the course’s special delights, which includes several pan-fried delicacies and chewy glass noodles with sautéed vegetables. They are followed by the meat dishes which are the highlight of the night. As expected from high-caliber chefs, the meat is grilled perfectly; it’s succulent and boasts a distinctive smokey, sweet flavor. To make the meal even more healthy for guests, finely julienned fresh ginseng was sprinkled on top of the vegetable salad.

Aside from these Korean royal dishes, we ordered the braised abalone in soy sauce. Although have tried abalone in Jeju, I would love to experience its royal version. And the chefs didn’t disappoint me, it’s remarkably fresh and sweet. Some dried jujubes are also included to enhance the sweetness of the abalone.

At this point, our stomachs were nearly full. But Mr. Han – the eldest son of Master Hwang and the restaurant’s director – said that the main course hasn’t been served yet. We have experienced parts of a banquet, and guests are expected to eat that much.

In comparison to the previous dishes, the main course is more subtle, consisting of rice, stew, assorted vegetable, and a simple dish such as grilled fish. It resembles a daily meal of the Korean people, the quality, however, remains high.

The sumptuous dinner end with yakwa (약과), a light flavourful pastry made of wheat flour, ginger juice, and honey. A favorite sweet of the older generations, yakwa is often seen in important ceremonies, such as weddings or Chuseok (Korean Thanksgiving).

After wheat flour is knitted with other ingredients, the mixture is pressed into the wooden mold. It’s then slowly and deeply fried, before coating in cinnamon powder and honey. Though its appearance might be simple, making it requires a lot of concentration.