Unique Taste Of Korean Royal Cuisine

korean royal cuisine

Korean royal cuisine is the traditional style of cooking practiced in Korean cuisine historically served in the royal court of the Joseon Dynasty that ruled Korea in the late medieval period up to the early modern era. From then on there has been a great revival of this traditional cookery style in modern times. With modernity came mass production of Korean food products and some of which are imported from other countries. These have been modified and adapted for the convenience of consumers in many ways.

Korean Royal Cuisine

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During the Joseon Period (13th to 15th century) Korean royal court chefs were skillful cooks and gained high status. This is the time when the first food recipes were cooked in private homes in small scale kitchens. They were mainly based on rice and the staple diet of that time was rice along with vegetables and meat. Because of their great skills in cooking, Korean royal housewives were the first ones to be well educated in cooking. The royal family ate the meals together and they enjoyed the tastes of the food that they had prepared together.

One of the most popular dishes of that period was bok goong. This dish is very famous because of its unique use of seafood. It is made by steaming live goong and baek joo, an important intangible cultural property of Korean royal house. Live goong is actually a delicacy not found anywhere else in the world. As such, it became a national dish and was served in various places as a special treat to guests.

Popular Dishes Of Korea

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Baekjoo is another important intangible cultural property of Korean royal court that is used in making kimchi. Kimchi literally means “dried fish”. It is spicy and sour in taste that is commonly served with vegetables. The Korean traditional method of preparation of kimchi is to mix soy sauce with vinegar and red pepper flakes and then slowly boil the mixture.

Jeonju is another important traditional food of Korea. Jeonju’s distinct flavor is produced from various ingredients including glutinous rice, ginger, garlic, and red onions. Korean royal court believed that Jeonju’s flavor can enhance physical health, fertility, elegance, and mental clarity. They are probably the richest people in Korea with some even being able to afford to buy gold and silver. While the taste of conjure is slightly bitter due to excessive fermentation of the ingredients, it is widely preferred over soybean and other non-fermented ingredients like wheat and barley.

Traditional Korean Dishes

Another culinary tradition of Korea is hi-sun, which literally means “wind-bread”. Hui-sun is not actually a type of bread but it is more of a pancake or flatbread made from mixed buckwheat and water. The name “hui-sun” comes from the Buddhist phrase “pun-seong-do”, which means “wind-bread which is nourished by the wind”. Although, hi-sun is now rarely available as Korean food due to its popularity across the globe, it was an important part of Korean history and cuisine and some regions of Korea still consume hui-sun on special occasions.

A type of cuisine considered as one of the intangible cultural heritage of Korea is Baekgool, which is very popular among the younger generation. Baekgool is a pancake-like sweet soup. It is made of ginger, ginseng, and blue corn. This delicacy is enjoyed all across Korea and is available at almost every street corner. Although this delicacy is not as well-known as a joke, it is slowly becoming more popular.

Final Thoughts

Other important traditional ingredients of Korean royal cuisine are rice, fish, meat, vegetables, and mushrooms. Rice plays a key role in the Korean culture as it is believed to bring wealth and happiness. Moreover, it is considered as a source of diet for the Korean people. On the other hand, fish is important as it is believed to increase stamina and strengthen the body. In addition to these two important ingredients, kimchi is also a famous ingredient of Korean food and was created during the reign of joseon dynasty in modern day Korea.

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