Korean royal court cuisine
Korean royal culinary art of the Joseon dynasty
English: Korean royal court cuisine (Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Table setting edit
Jeongol (stew) edit
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Sinseollo, casserole
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Sinseollo
Jim (steamed dishes) edit
Namul (sauteed vegetables) edit
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Gujeolpan
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Gujeolpan consisting of mareun anju (dried foods for drinking)
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Domimyeon (도미면), stuffed sea bream casserole with vegetables and vermicelli
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Wolgwachae (월과채), shredded Oriental pickling melon