![]() The set of three tables ( surasang, 수라상), were usually set with two types of rice, two types of soup, two types of stew ( jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang (장) and twelve side dishes, or called 12 cheop (12첩). ![]() ![]() Breakfast was served at ten in the morning and the evening meals were served between six and seven at night. The sura (수라) were the main meals of the day. The porridge was thought to give vitality to the king and queen throughout the day. The side dishes could consist of kimchi, nabak kimchi, oysters, soy sauce, and other items. The meal consisted of rice porridge ( juk, 죽) made with ingredients such as abalone ( jeonbokjuk), white rice ( huinjuk), mushrooms ( beoseotjuk), pine nuts ( jatjuk), and sesame ( kkaejuk). The first meal, mieumsang (미음상), was served at sunrise on days when the king and queen were not taking herbal medicines. Three of these meals would be full-course meals, while the afternoon and after dinner meals would consist of lighter fare. įive meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary. These women would be split into specific skill sets or "bureaus" such as the Bureau of special foods ( Saenggwa-bang, 생과방) or the Bureau of cooking foods ( Soju-bang, 소주방). ![]() The women were the cooks to the royal palace and were of commoner or low-status families. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and tteok (rice cakes). The Board of Rites ( Yejo) were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. The Board of Personnel ( Ijo, 이조) contained positions specific for attaining rice for the royal family. Official positions were created within the Six Ministries ( Yukjo, 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. įood held a very important place in Joseon period. This gave the cooks a wide assortment of ingredients to use for royal meals. The eight provinces were represented each month in turn in the royal palace by ingredients presented by their governors. Instead, they varied significantly day to day. The meals cooked for the royal family were not seasonal, like a commoner's meal. Although there are records of banquets pre-dating the Joseon period, the majority of these records note a vast variety of foods without mentioning the specific foods present. ![]() The royalty had the finest regional delicacies sent to the palace. Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed from each of these areas to function as a showcase. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake ( Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems. A recreation of a royal kitchen in which gungnyeo (court ladies) worked, displayed in the Dae Jang Geum Theme ParkĬollectively known as gungjung eumsik during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula. ![]()
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