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

13–24 of 39

Galbijjim

Galbijjim is a Korean braised beef short-rib dish slowly cooked with a savory-sweet soy-based sauce and vegetables until tender.

Garakjeon

Garakjeon is a Korean royal-cuisine skewered jeon of seasoned beef and vegetables coated with flour and egg and pan-fried.

Goldongban

Goldongban is a Joseon-era Korean mixed rice dish assembled with seasoned vegetables, beef, egg, and sesame-based seasoning.

Gujeolpan

A Joseon-era Korean royal platter of wheat-flour crepes surrounding separate seasoned meat and vegetable fillings for wrapping.

Guksu Jangguk

Guksu Jangguk is a Korean noodle soup of wheat noodles served in a soy-seasoned beef broth with sliced beef and customary garnishes.

Gyoja

Gyoja is a Korean royal-style steamed dumpling filled with seasoned meat, tofu, cabbage, mushrooms, and green onion.

Hobakjeon

Hobakjeon is sliced zucchini coated in a light egg-and-flour batter and pan-fried until tender and lightly browned.

Hwajeon

Hwajeon is a Korean pan-fried glutinous rice cake decorated with edible flower petals and served with a sweet syrup or sugar finish.

Janggwa

Janggwa is a Joseon royal-cuisine vegetable side dish in which vegetables are seasoned and stir-fried or simmered with soy sauce and sesame oil.

Jangjorim

Jangjorim is Korean braised beef simmered in a salty-sweet soy sauce broth with garlic and green onion, sometimes accompanied by eggs.

Japchae

Japchae is a stir-fried Korean noodle dish made with translucent sweet-potato-starch noodles, vegetables, soy seasoning, and often beef.

Kkae Gangjeong

Kkae Gangjeong is a Korean sesame confection in which toasted sesame seeds are bound together with a cooked grain syrup or sugar syrup.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.