History of royal cuisine

Royal cuisine was prepared by court ladies (jubang sanggung) and professional male chefs (suksu), all of whom had gone through strict training. They cooked all the foods needed in the royal palace, including not only meals for the royal family but also dishes for various feasts and rituals. Cooking skills and techniques of suksu were typically passed down from one generation to the next but, during the Japanese occupation period (1910-1945), many suksu who lost their jobs in the royal palace began to work at restaurants outside the palace walls, which naturally led to the spread of the royal food culture throughout the general public as well. In 1971, the Royal Culinary Art of the Joseon Dynasty was designated as a Korean Important Intangible Cultural Property and it has maintained its existence by a series of inheritors.

Royal table at a glance

Surasang (royal table) in Korean and “sura” is a term used to call meals served up to kings. A king normally receives a morning sura at around 10 in the morning and a dinner sura between 6 and 7 in the evening, according to records. A basic royal table features 12 elements including rice, soup, jjigae (stew), jeongol (hot pot), kimchi and various pastes, and side dishes using different ingredients from one season to the next.

Experiencing royal cuisine

It is not an overstatement to say that royal cuisine is the essence of the Korean traditional culinary culture combining the greatest ingredients, skills of seasoned veteran chefs and their sincerity. Enjoy colorful table settings with naturalistic cuisine and original flavors of the ingredients by utilizing local specialties such as seafood, meat, vegetables and grains as well as fresh seasonal ingredients. You will have a special time and fall into a pleasant delusion of feeling as if you have become a Joseon king.

Notable royal cuisine