What is Korean Royal Court Cuisine?

Korean royal court cuisine (gungjung yorij) refers to the refined culinary tradition served to kings and queens during the Joseon dynasty.
Unlike everyday home-cooked meals, royal cuisine showcased the finest ingredients from across the peninsula, harmonized by
yin–yang and five-element principles. Dishes emphasize the “five tastes” (sweet, spicy, sour, bitter, salty) and “five colors”
(red, green, yellow, white, black), achieving both visual beauty and nutritional balance. Seasoning is subtle and elegant, reflecting
the philosophy of food-as-medicine.

History and Development

The origins of royal cuisine can be traced to the Three Kingdoms period. By the Goryeo dynasty (918–1392), a dedicated court kitchen
organization, the Gyubangdogam, had emerged. During the Joseon dynasty (1392–1897), daily meals were prepared in the
surasil (royal kitchen) following the format of the sibi-cheop bansang (12-dish banquet table). Royal dining represented more than
nourishment—it symbolized power, harmony, and state ritual. After the monarchy ended, recipes and techniques survived through written
records, family traditions, and cultural heritage initiatives.

Table Setting and Meal Structure

A royal banquet could include dozens of dishes. Staples—rice, porridge, and noodles—were served alongside soups, steamed and grilled meats,
seasonal vegetables, multiple kimchi styles, and hotpots. Desserts featured rice cakes, traditional sweets, fresh fruit, and herbal teas.
Harmony in flavor and color ensured meals were nourishing and visually striking. Ritual banquets such as the jinyeon bansang were prepared
for ceremonies and seasonal events.

Signature Dishes

• Gujeolpan — a platter of nine delicacies, wrapped in thin wheat pancakes.
• Pyeonyuk — sliced, pressed beef with a delicate, clean flavor.
• Japchae — stir-fried glass noodles with vegetables, in the court style.
• Samgyetang — ginseng chicken soup, representing nourishing balance.
• Sinseollo — a royal hotpot cooked in a distinctive brazier-like vessel.

These dishes are lightly seasoned to highlight natural flavors while maintaining depth and nutrition—one reason they resonate with modern palates.

Cooking Royal Cuisine at Home

Royal cuisine may look elaborate, but many dishes are home-friendly. Start with Gujeolpan using colorful seasonal vegetables, try zucchini
jeon (savory pancakes), or lighter Japchae. Apply the “five colors” concept when shopping and plating—your family table will instantly
feel more regal.

Where to Experience It in Seoul

Seoul preserves this culinary heritage through acclaimed restaurants. Jihwaja is renowned for authentic full-course royal dining.
Myongdongjeong and Onjium blend tradition with contemporary creativity. Many visitors pair these meals with tours of
Gyeongbokgung or Changdeokgung palaces for a complete cultural experience.

Experiencing Royal Cuisine in Japan

In Tokyo, Yunke (尹家)—led by Master Chef Yoon Mi-sook, recognized as a Korean Traditional Food Master—offers royal medicinal cuisine.
In Kyoto, Pyoriya serves full-course royal menus, and Osaka hosts several restaurants honoring the tradition.

Royal Cuisine in Modern Life

The philosophy behind royal cuisine aligns with today’s wellness trends. Its balance, light seasoning, and respect for natural ingredients support
goals related to longevity, beauty, and overall wellbeing. Creative adaptations—such as royal-style afternoon tea—continue to grow in popularity.

Conclusion

Korean royal court cuisine is the embodiment of Korea’s history, culture, and aesthetics. Whether you explore it at heritage restaurants in Seoul,
fine dining in Japan, or through simplified home recipes, bringing royal cuisine to your table adds elegance, harmony, and a tangible link to the
royal past.