While I was in Seoul, Korea, I had the opportunity to “experience” Royal Court Cuisine. Royal Court Cuisine is the style of cooking that was reserved for the King and Queen, their families, and the royal court during the Joseson Dynasty (1392 to 1910). Traditionally, twelve dishes are served along with rice and soup. Food is served in Bronzeware and strict rules regarding how each dish is placed on the table is observed.
Royal Cuisine uses various cooking methods that showcase and celebrate fresh seasonal ingredients and local specialties. Only the best ingredients available is used including seafood, meat, vegetables and grains. In the past, Royal Cuisine was strictly reserved for the Royal family and the court.
Currently, Royal Cuisine can be enjoyed by everyone and Chef’s prepare each dish as closely as possible to the meals of the court as prescribed in written texts of ancient literature. Each dish is elaborately made and much thought is put into the ingredients to preserve the authenticity of the past. Utmost care is given to the presentation of each dish according to the recipes that have been inherited and handed down over the generations.