A FOOD TRADITION
Joseon Royal Cuisine
The formal court cooking tradition of the Joseon dynasty emphasizes elaborate presentation, seasonal ingredients, and carefully balanced dishes.
Dishes linked to this cuisine
1–12 of 39
Baek Kimchi
Baek kimchi is a mild Korean fermented cabbage dish seasoned with salt, aromatics, fruit, and sometimes seafood ingredients without red chilli pepper.
Bossam Kimchi
Bossam Kimchi is a richly stuffed Korean kimchi made by wrapping seasoned cabbage around radish, aromatics, and traditional seafood fillings.
Bulgogi
Bulgogi is Korean marinated beef grilled or pan-cooked with a savory-sweet seasoning mixture.
Daehap Jeon
Daehap Jeon is large clam meat dipped in egg and flour and pan-fried as a savory Korean jeon.
Dakjjim
Dakjjim is a Korean braised chicken dish cooked with soy-seasoned sauce, vegetables, and aromatics until tender.
Dasik
Dasik are pressed Korean tea confections made from powdered grains or seeds bound with honey.
Dongchimi
Dongchimi is a cool, watery Korean radish kimchi brined with salt and aromatics and often brightened with pear.
Dubujeon
Dubujeon is tofu shaped into small patties or slices, coated with egg and often flour, then pan-fried.
Dubuseon
Dubuseon is a Joseon royal-style steamed tofu dish stuffed with seasoned beef and vegetables.
Eomjeon
Eomjeon is a Korean royal-cuisine fish jeon made by coating pieces of mild white fish with flour and egg before pan-frying.
Eommandu
Eommandu is a Korean royal dumpling in which seasoned beef and vegetables are enclosed in a white-fish wrapper and steamed.
Gaji Seon
Gaji Seon is a Korean royal-cuisine side dish of slit eggplant filled with seasoned beef and mushrooms and then steamed or gently cooked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.