Korean royal court cuisine

Infobox Korean name

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caption=
hangul=조선왕조 궁중요리
hanja=朝鮮王朝 宮中料理
rr=Joseon Wangjo Gungjung yori
mr=Chosŏn Wangcho Gungchung yori

Korean royal court cuisine ("Joseon Wangjo Gungjung yori") is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cuisine early in the 21st century. It is said that twelve dishes should be served besides rice and soup. Most such dishes must be served in "bangjja" (bronzeware). The set of dishes, rice, and soup is called "sura", and its foods can be categorized as follows.

urang setting

The "surang" should be served with three tables and a hotpot. The largest round table at the right upper corner is the main table which contains main bowl, soups and stews, dishes, side dishes and fermented stored dishes. The small round table at the left upper corner contains red "sura", "gomtang" or thick meat broth, dessert, tea, empty dishes and bowls. This table is also used to store the covers of bowls and dishes used in the main table. The rectangular table in the right lower corner contains eggs, sesame oil, various raw vegetables and several sauces. The hotpot at the left lower corner is heated with charcoal, and usually contains "jeongol" such as "sinseollo".

Main dishes served in a bowl

ura

"Sura" (수라) is a bowl of boiled rice and grains. Two kinds of "sura" must always be served. This includes "white sura".
* "White Sura" ( _ko. 흰수라): boiled rice without any additional ingredients.
* "Red Sura" ( _ko. 홍반): boiled rice made with the boiled water of red beans. Red beans are not included in Red Sura.
* "Five Grain Sura" ( _ko. 오곡수라): made by boiling rice, sweet rice, glutinous millet, and red beans.
* "Goldongban" ( _ko. 골동반): boiled rice mixed with steamed vegetables, roasted beef and a fried egg. In the royal palace, "bibimbap" was known as "goldongban".

Juk, mieum and eungi

"Juk" ( _ko. 죽) and "mieum" (미음) or "eung-i" (응이) are types of rice porridge usually served in the morning. "Juk" is thicker than "mieum" in texture, latter of which is similar to the Western gruel.
* "Omija eungi" ( _ko. 오미자응이): Firstly, "omija" is boiled and honey is then added to the boiled "omija". The actual "omija" plant is taken out. Mung bean starch is then added, the liquid is boiled again.
*" Sok mieum" ( _ko. 속미음): Sweet rice, red jujubes, ginseng root, and "HwangOyul" are simmered.
* "Jatjuk" ( _ko. 잣죽): rice is soaked and pine nuts are ground before being boiled in water.
* "Hangin Juk" ( _ko. 행인죽): Apricot kernels (also the flavoring agent of the popular Italian liqueur Amaretto di Saronno) are peeled and ground with rice. The rice and apricot seed mixture is boiled.
* "Heuikimjajuk" ( _ko. 흑임자죽): Black sesame seeds are ground and boiled with rice.
* "Tarakjuk" ( _ko. 타락죽): soaked rice is boiled with water, and then milk is added. It is then boiled some more.
* "Janggukjuk" ( _ko. 장국죽): ground beef and chopped shiitake mushrooms are boiled together.
* Other dishes include "dalgayl samhap mi-eum", "jo mi-eum", "sok mi-eum", "chajo mi-eum", "yulmu eungi", "nokmal eungi", "omija eungi", etc.

Guksu

"Guksu" ( _ko. 국수) are noodles that are prepared with buckwheat or wheat flour, with the former being preferred.
* "Myeon shinseonro" ( _ko. 면신선로): Boiled sliced beef shank, "paeju" ( _ko. 패주), Japanese parsley, and sliced bamboo sprouts are boiled with beef stock. Boiled "guksu" is added to the ready beef stock mixture.
* "Onmyeon" ( _ko. 온면): beef stock is made from beef brisket is added to roast beef, sliced egg pancake, and "guksu".
* "Nanmyeon" ( _ko. 난면): Wheat flour is mixed with eggs to make noodles. They are then served with beef stock.
* "Domimyeon" ( _ko. 도미면): noodle soup made with panfish, sliced egg pancakes, ginkgo seeds, walnuts, fried meatballs and pine nuts.
* Other "guksu" dishes include "jangguk naengmyung", "kimchiguk naengmyung", "bibim naengmyung", etc. Simple "naengmyeon" is also popular.

Mandu and ddeokguk

Mandu (만두) are boiled or steamed dumplings. "Mandu" dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. "Tteokguk" (떡국) is a soup made of "tteok" (glutinous rice cakes)
* "Jangguk mandu" ( _ko. 장국만두): "kimchi", pork and tofu are used as filling.
* "Saengchi mandu" ( _ko. 생치만두): ring neck pheasant, dropwort, cabbage and shiitake mushrooms are used as filling. Buckwheat dough is used. The prepared "saengchi mandu" is then boiled in meat stock.
* "Donga mandu" ( _ko. 동아만두): "Mandu" made with winter melon, chicken and starch. It is steamed, and then boiled in meat stock.
* "Pyeonsu" ( _ko. 편수): "Mandu" made with beef, cucumber, green bean sprouts, shiitake mushrooms and rock tripe.
* "Tteokguk" ( _ko. 떡국): "Tteok" sliced round to resemble coins, and is boiled with meat stock. It is served with egg pancake slices and roasted ground meat.
* Other varieties include "gyuasang" ( _ko. 규아상) and "junchi mandu" ( _ko. 만두).
* "Eo mandu" ( _ko. 어만두): "Mandu" made with a thinly sliced fish flesh as its wrap and stuffed with minced beef, vegetables and several spices.

Dishes

Tang

"Tang" ( _ko. 탕) is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket.

* "Malgeun guk" ( _ko. 맑은 국): a hot and clear soup, and includes "daikon-guk" ( _ko. 무국), clear beef soup, "wakame" soup, "matsutake" soup, dried pollock soup, etc.
* "Gomguk" ( _ko. 곰국): a thick soup made so by simmering for a long time. Varieties include "gomtang" ( _ko. 곰탕), "seolleongtang" ( _ko. 설렁탕), "yukgaejang" ( _ko. 육개장), etc.
* "Tojangguk" ( _ko. 토장국): a soup flavored with "doenjang" (fermented soybean paste). This includes cabbage "tonjangguk", spinach "tojangguk", etc.
* "Naengguk" ( _ko. 냉국): a soup served cold. This includes "kkaeguktang", "oinaengguk" and "wakame" cold soup.

Jochi and gamjeong

"Jochi" ( _ko. 조치) and "gamjeong" (감정) are stew-like dishes which is called jjigae in nowadays. If seasoned with "gochujang", they are called "gamjeong". "Jochi" is seasoned with salt or salted shrimp. Other varieties include:
* Crab "gamjeong"
* Cucumber "gamjeong"
* Oyster "jochi"
* Zucchini "jochi"
* Fish "jochi", etc.

Jjim and seon

"Jjim" ( _ko. 찜): steamed or boiled beef, pork and fish seasoned with vegetables. "Seon" ( _ko. 선) is steamed vegetables, tofu and fish stuffed with fillings made with beef or chicken and onions.
* Swellfish "jjim"
* "Bure jjim" ( _ko. 부레찜)
* Red sea bream "jjim" or Pagrus major "jjim"
* "Ddeok" "jjim"
* Ox tail "jjim"
* Dubuseon (두부선), steamed tofu with fillings
* Gajiseon (가지선), made with egg plants
* Oiseon (오이선), made with cucumber
* Hobakseon (호박선), made with zucchini
* Museon (무선), made with daikon
* Baechuseon (배추선), made with napa cabbage

Jeongol and sinseollo

Jeongol (전골) and sinseollo (신선로) are similar to chowder. , "Sinseollo" (which is a variety of "jeongol") is boiled in meat stock with various vegetables and mushrooms. "Jeongol" and "sinseollo" are served with a burner.
* Red sea bream noodle "jeongol"
* Small octopus "jeongol"
* Tofu "jeongol", etc.

ide dishes

aengchae

Saengchae (생채) is like a salad seasoned with salt, vinegar, ganjang or mustard sauce.
* "Mu saengchae" made of shredded daikon
* "Oi saengchae" made of cucumber
* "Deodeok saengchae" made of "deodeok" root ("Codonopsis lanceolata", a species of bonnet bellflower).
* Korean bellflower "saengchae", etc.

Namul

Namul (나물) are any variety of steamed vegetables seasoned with hot pepper, garlic, green onion, salt, and sesame or perilla oil. Typical vegetables include spinach, daikon, royal fern, bracken, zucchini, green bean sprouts, Korean bellflower, bamboo shoots, etc. In some cases, potato noodles and roasted beef can be used as well.
*"Gujeolpan" (구절판)
*"Japchae" (잡채)
*"Tangpyeonchae" (탕평채), etc.

Jorigae

"Jorigae" (조리개) hard-boiled foods with heavy seasonings. Meats, fish and vegetable are mainly used.
* Beef "jorigae" (우육조리개)
* Sliced steamed beef "jorigae" (우편육조리개)
* Sliced steamed pork "jorigae" (돈편육조리개)
* "Larimichthys polyactis" (sort of Yellowfin croaker) "jorigae" (조기조리개)

Jeonyuhwa

"Jeonyuhwa" (전유화) or sometimes "jeon": a dish resembling a pancake. The main ingredients can be lightly battered with egg and wheat flour. Eggs, flour, and other ingredients can be mixed to make pancakes.
* Shell fish "jeon"
* Shrimp "jeon"
* Hot pepper "jeon"
* "Bindaetteok" (빈대떡) made from ground mung bean and others.
* lotus root "jeon"
* Green onion "jeon", etc.

Gui

"Gui" is a generic Korean cuisine term for roasted and seasoned dishes. The main ingredients include laver, beef, the root of "deodeok" ("Codonopsis lanceolata"; 더덕), fish, mushrooms, vegetables, sprout of "Aralia elata" seemann (두릅), etc.
*"Garibi gui" (가리비구이), old term for galbi, grilled short rib seasoned with ganjang sauce.
*"Gari gui" (가리구이)
*"Neobiani" (너비아니), ancient form of bulgogi
*"Pogui" (포구이)
*"Dakk sanjeok" (닭산적), grilled chicken and vegetable on skewer
*"Hwayang seok" (화양적)

Hoe

Hoe (회) is raw fish or raw seasoned beef (Yukhoe) .
* "Yukhoe" (육회), raw seasoned beef
* "Gaksaek" Hoe (각색회)
* "Gabhoe" (갑회), etc.

Jang ( _ko. 장류)

* sauce
** "Cheongjang" ( _ko. 청장): bright sauce
** "Gochujang" ( _ko. 고추장): hot pepper soybean paste sauce
** "Chogochujang" ( _ko. 초고추장): vinegar hot pepper soybean paste sauce
** "Gyeojajeub" ( _ko. 겨자즙): mustard sauce

Banchan ( _ko. 반찬)

* dishes
** "Changui" ( _ko. 찬구이): cold roast of laver and a root of "Codonopsis lanceolata", a bonnet bellflower species called "deodeok" ( _ko. 더덕) in Korean
** "Deoungui" ( _ko. 더운구이): hot roast of meat, fish, etc.
** "Jeonyuhwa" ( _ko. 전유화): pancake of meat, fish and vegetable
** "Pyeonyuk" ( _ko. 편육): steamed meat
** "Sukchae" ( _ko. 숙채): steamed vegetables
** "Saengchae" ( _ko. 생채): raw seasoned vegetables
** "Jorim" ( _ko. 조림): lightly boiled meat, fish and vegetables with seasoning
** "Janggwa" ( _ko. 장과): fermented vegetables in soy sauce
** "Jeotgal" ( _ko. 젓갈): fermented salty fish
** "Mareulchan" ( _ko. 마른찬): dried slices of meat seasoned with spices, fried kelp, dried salty fish
** "Hoe" ( _ko. 회): raw fish or beef, or fermented raw fish
** "Chansuran" ( _ko. 찬수란): cold soup with vegetable or boiler meat
** "Chasu" ( _ko. 차수): tea made from grains

Fermented stored dishes

Dessert

*Tteok (rice cake)Mostly made of rice, it is eaten as a dessert or on Korean Thanksgiving day, which falls on August 15th of the lunar year. These rice cakes vary from containing sweet red bean rice to sesame seeds. Most of these rice cakes are mildy sweet and are enjoyed by everyone from young to old.

Tea and fruit punch

*"Sikhye":A sweet rice punch. Being an iconic Korean traditional drink, several varieties of canned "sikhye" are now widely available.
*"Sujeonggwa":A sweet drink flavored with ginger and cinnamon. Softened dried persimmons and pine nuts are added at serving time.
*"Fruit Hwachae":Fruit punch made from cherries, strawberries, peaches, or watermelons. There are also hwachae with floating azalea petals, boiled barley, pine pollen, or slices of pear in "omija"-flavored water, sweetened with honey or sugar.

ee also

*List of Korea-related topics
*Korean cuisine
*Dae Jang Geum

=External Links=
* [http://www.food.co.kr/english/01.html Institute of Korean Royal Cuisine]
* [http://kin.naver.com/db/detail.php?d1id=8&dir_id=806&eid=d/6lkfPlhm05QWs6NNMLAZMBXY0n40gV&qb=vPa287vz summary of Korean royal cuisine Information about Korean royal court cuisine]
* [http://www.koreandb.net/dictionaries/Viewframe.aspx?id=2040 General information about Korean royal court cuisine] from [http://www.koreandb.net/dictionaries/ KOPIA]
* [http://ksea.paran.com/swisdom/queview.php?dir=298&que=2974107&type=32&pg=6 General information about Korean royal court cuisine] from 파란지식센터
* [http://jbfood.go.kr/juhtml/food/foodmu/main.html?depth02=000300030000&fpmode=view General information about Korean royal court cuisine] from [http://jbfood.go.kr/ Jeonbuk Food Culture Plaza]