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
25–36 of 39
Neobiani
Neobiani is thinly sliced beef marinated in a savory soy-based seasoning and grilled until tender.
Oi Seon
Oi Seon is a Korean royal-cuisine side dish of cucumber slit and filled with seasoned beef and mushrooms before being briefly cooked and dressed.
Pyogo Beoseot Jeon
Pyogo Beoseot Jeon is shiitake mushroom coated with egg and flour, sometimes filled or accompanied by a seasoned meat mixture, and pan-fried.
Royal Naengmyeon
Royal Naengmyeon is a chilled Korean noodle dish served in a clear, savory broth with sliced beef, pear, cucumber, and egg garnish.
Royal Tteokbokki
Royal Tteokbokki is a savory Joseon-era rice-cake dish braised with beef, vegetables, and soy-based seasoning rather than a spicy red sauce.
Saengseon Jeon
Saengseon jeon is fish fillet coated in flour and beaten egg before being shallow-fried.
Samgyetang
Samgyetang is a Korean restorative soup of a whole young chicken stuffed with glutinous rice, ginseng, jujube, and garlic.
Sinseollo
A Korean royal hot pot in which beef, seafood, vegetables, mushrooms, and garnishes are simmered together in a rich broth.
Sujeonggwa
Sujeonggwa is a Korean cinnamon-and-ginger punch sweetened with sugar and commonly served with dried persimmon and pine nuts.
Tangpyeongchae
A Korean royal salad of mung bean jelly tossed with seasoned beef, vegetables, laver, and egg garnish.
Tteokguk
Tteokguk is a Korean soup of sliced rice cakes served in a clear savory broth with beef, green onion, and often egg garnish.
Wanja Jeon
Wanja jeon is a Korean royal-cuisine dish of seasoned minced meat and tofu shaped into small patties, coated with flour and egg, and pan-fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.