Royal Korean Cuisine

Royal court food was the essence of Korean cuisine, consisting of specialties drawn from the most remote corners of the kingdom. Using the best ingredients from every region, the dishes reflected the diversity of Korea. The Emperor had five meals a day, including two main meals called sura. Sura was served with 12 different dishes along with a bowl of rice, a side dish of kimchi, and several kinds of porridge.

There was a balance of 'yin' and 'yang' among the variety of the side dishes, which were served in a specific arrangement according to the shape and colour of the ingredients. Meals were served in silver bowls, the colour of which would change if the contents were to contain any poison. Below are two popular dishes of traditional royal cuisine:

'Gujeolpan' (nine-sectioned dish) consists of nine divided sections which separates 8 different fillings such as vegetables and meat- and a stack of small, thin pancakes in the centre. This decorative dish usually preceeds the main meal.

'Sam Saek' glutinous rice cakes were a popular traditional Korean snack. Made from Chinese dates, pine nuts, honey and glutinous rice powder; this sticky dessert was loved for its particular texture and was often prepared for celebrations.

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