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Korean royal court cuisine
History
In Dae Jang Geum theme park, a model kitchen in which the ladies of the royal court gungnyeo () was sent worked
Also known as Msika kungjiung pre-modern, the food of the royal palace was representative of the nature of the opulent past leaders of the peninsula of Korea. The nature of the cargo is rich in examples show regard to the Silla kingdom, which created an artificial lake (Lake Anapji, located in Gyeongju), with pavilions and several rooms for the sole purpose of the opulent banquets and a spring-fed canal Poseokjeong, was created to develop unique wine vessels afloat during the writing of poems.
Reflecting the regionalism of the kingdoms and countries bordering the peninsula, the cuisine of each of these areas to function as a showcase. Royalties had the best regional specialties sent to the palace. However, there are records dating back to before the banquet of the Joseon era, most of these cases a note wide variety of foods without mentioning specific foods present. Food cooked in the royal family are not seasonal, such as flour a commoner. On the other hand, vary considerably overnight. The eight provinces (?) Has represented his time each month in the royal palace by the ingredients provided by their governors. That gave cooks a wide range of ingredients for meals using Real.
Food plays a very important place in the Joseon period. The official positions have been created within the six departments (Yukjo,) which is responsible for all matters relating to the supply and consumption of food and drink for the royal court. The Staff Council (IJO), which contained specific positions for the achievement of rice for the royal family. The Board of Rites (Yejo) were responsible for the meals prepared for the rites of ancestors, the achievement of wines and other beverages, medicines and foods. There were also hundreds of slaves and women working in the palace that had tasks such as tofu, alcoholic beverages, tea and tteok (rice cakes). Women were the cooks in the royal palace and middle class families or low status. These women were divided in specific skill sets or 'offices', as the Office of Special Foods (Saenggwa-bang) or the Office of the kitchen (explosion soju). These ranges have been assisted by male chefs from outside Banqueting Hall for more when needed.
Five meals are served in the royal palace every day for Joseon period, and records suggest that this trend has existed since antiquity. Three of these foods will host tables, while the afternoon and after food from the dinner will consist of light meals. The first meal, mieumsang (), was served at sunrise on the days when the king and queen were taking medications Herbal. The meal consisted of rice pudding (juk,) Made with ingredients such as abalone (jeonbokjuk), rice (huinjuk) mushrooms (beoseotjuk), sprockets (Jatjuk) and sesame (kkaejuk). Side dishes can include kimchi, kimchi nabak, oysters, soy sauce, and other items. The slurry is intended to give to the vitality of king and queen of the day.
Sura () is main meal of the day. Breakfast was served at ten o'clock and dinner is served from 6:00 to 19:00. All three tables (surasang,), is generally set two types of rice, two kinds of soup, two types of stews (jjigae) jjim dish (meat stew) jeongol dish (a casserole of meat and vegetables), three types of kimchi, three types of Jang () and twelve plates, or called Cheops 12 (12). Meals are provided for in the suragan (), a room used specifically to dine with the king sitting on the east and west of the Queen. Each had its own set of tables and were followed for three servant of the palace known as Sura sanggung (). These women off the cup and the lid provides meals in the king and queen after making sure that dishes are not poisoned.
Surang establishment
The Surang was served with three tables and a pot. The bigger picture throughout the year in the upper right corner is the main table that contains the main tank, soups and stews, dishes, plates and dishes stored fermented. The small round table in the upper left contains gomtang Sura red or thick broth dessert, tea, plates and bowls empty. This table is also used to store the lids bowls and plates used in the main draw. Rectangular in the lower right corner are the eggs, sesame oil, other raw vegetables and various sauces. The pot in the lower left corner is heated with coal, and usually contains jeongol as Sinseollo.
Main dishes are served in a bowl
Sura
Close-up of the ingredients in goldongban or bibimbap
Sura () is a dish of boiled rice and cereals. There are two types of Surat should always be served. This includes white Sura.
White Sura (): boiled rice, without additional ingredients.
Red Sura (): boiled rice with azuki beans boiled water made.
Five grains Sura (): to boil rice, rice flour, glutinous millet, adzuki beans and
Goldongban (): Boiled rice mixed with steamed vegetables, grilled meat and fried. In the royal palace, was known as bibimbap goldongban.
Juk, and Eung mieum
Juk () and mieum () or Eung-i () are types of rice cereal is usually served in the morning. JuK is thicker than mieum texture is similar to the porridge of the West.
Omija Eung (): First, the berries are boiled and omija honey is added to the slurry omija. Omija berries boiled is taken. mung bean starch is added, the liquid is boiled again.
mieum Sok (): sweet rice, red date, ginseng root, and the chestnuts are cooked.
Jatjuk: Soak rice and pine nuts are ground before being cooked.
Hangin juk (): apricot (also the agent of the popular Italian liqueur flavored Amaretti di Saronno) Peel and floor with rice. Rice and Apricot seed mixture is boiled.
Heuikimjajuk (): black sesame seeds are ground and boiled with rice.
Tarakjuk (): Rice soaked with water and boiled cows' milk is added. Boil a little longer.
Janggukjuk (): Beef minced and chopped shiitake mushrooms are cooked together.
Other dishes mieum dalgyal samhap, jo sok mieum mieum, mieum screamer, Eung yulmu, Eung nokmal, Eung omija, etc.
Guksu
Domimyeon, stuffed with vegetables and golden pan noodles
Guksu () are the noodles that are made with buckwheat flour or wheat, the first choice.
Sinseollo myeon () slices cooked mango beef, paeju (), Japanese parsley, and sliced bamboo shoots are boiled with meat broth. Boiled Guksu is added to the broth mixture preparation.
Onmyeon (): stock from beef brisket roast is added, slices of egg pancakes, and Guksu.
Nanmyeon (): Wheat flour mixed with eggs to make noodles. He then served with beef broth.
Domimyeon (): noodle bluegill, pancakes, egg slices, ginkgo seeds, nuts, balls Mass chips, and pine nuts.
Other dishes jangguk naengmyeon Guksu, Simple naengmyeon naengmyung kimchiguk, bibim naengmyeon, etc. is also popular.
Mandu and ddeokguk
Mandu () are dumplings boiled or steamed. The dough is made of Mandu wheat or buckwheat flour. The pasta is stuffed with different fillings. Tteokguk () Is a soup tteok (glutinous rice cakes)
Jangguk Mandu (): pork kimchi and tofu used as filler.
Saengchi Mandu (): pheasant, Oenanthe neck, cabbage and shiitake mushrooms are used as filler. buckwheat pasta is used. The Mandu saengchi prepared and then cooked in broth.
Donga Mandu (): Mandu made with winter melon, chicken and cornstarch. It is steamed and cooked in the broth.
Pyeonsu (): Mandu made with beef, cucumber, green shoots beans, shiitake mushrooms and rock tripe.
Tteokguk (): Tteok sliced to resemble coins, and we cooked with the meat broth. Serve with slices of cake egg and roast beef.
Other varieties are gyuasang () and junchi Mandu ().
Eo Mandu (): Mandu made with fish meat into thin slices and packaging and filled with meat, vegetables and spices many.
Tableware
Silk
Tang is a type of soup made with a rod of meat, intestines, bone joint () and beef brisket.
Malgeun Guk (): hot and clear soup and includes daikon-guk (), clear beef soup, wakame soup, matsutake soup, dried soup Pollock, etc.
Gomguk: a thick soup made by simmering for a long time. Varieties include gomtang (), seolleongtang (), yukgaejang (), etc.
Tojangguk (): doenjang flavored soup (fermented soybean paste). This includes tonjangguk cabbage, spinach tojangguk, etc.
Naengguk soup served cold. It includes kkaeguktang, oinaengguk, cold soup and wakame.
Jochi and gamjeong
Agouti () and gamjeong () are cooked dishes like that is called jjigae nowadays. If Gochujang experienced, they are called gamjeong. Jochi season with salt or shrimp with salt. Other varieties are
Crab gamjeong
Cucumber gamjeong
Oyster Jochi
Jochi Squash
Jochi fish, etc.
And Seon jjim
Baechuseon, steamed and stuffed Bachu (napa cabbage) roll
Jjim (): beef steamed or boiled, spiced pork with vegetables and fish. Seon () is steamed vegetables, tofu, and filled fish stuffed with beef or chicken and onions.
Swellfish jjim
Jjim Bure ()
jjim jjim Red sea bream Pagrus major or
Tteok
Ox tail jjim
Dubuseon (), steamed tofu stuffed with
Gajiseon (), made with eggplant
Oiseon (), made with cucumber
Hobakseon (), zucchini base
Museon (), made with daikon
Baechuseon (), made with Napa cabbage
Jeongol and Sinseollo
Sinseollo
Sinseollo jeongol and stewing are similar to Western or Chinese hotpot. Sinseollo (which is a variety of jeongol) is boiled in beef broth with various vegetables and mushrooms in a pot with holes. Jeongol Sinseollo and served with a tape recorder.
Guksu jeongol Domi made with noodles and sea bream
Nakji jeongol based small octopus
jeongol dubu, tofu
Dishes
Saengchae
Saengchae () is like a salad seasoned with salt, vinegar, salsa soy sauce, mustard.
Mu saengchae grated daikon
saengchae Oi, made of cucumber
saengchae deodeok is deodeok root (Codonopsis lanceolata, a kind of bell hat).
Bellflower saengchae Seomchorongkkot in Korean, etc.
Namul
Gujeolpan
Namul () Are a variety of steamed vegetables seasoned with pepper, garlic, onion, salt and sesame or perilla oil. Typical vegetables include spinach, radish, the royal fern, fern, zucchini, cabbage, green beans, bell Korea, bamboo shoots, etc. In some cases, dangmyeon (rice noodles) and steak can also be used.
Gujeolpan
Japchae
Tangpyeonchae
Jorigae
Jorigae () hard foods with strong spices. Meat, fish and vegetables are mainly used.
Meat jorigae ()
Divide beef steamed jorigae ()
Sliced pork steamed jorigae ()
Larimichthys polyactis (kind of yellow croaker) jorigae ()
Jeonyuhwa
Bindaetteok
Jeonyuhwa Jeon () or sometimes: a dish that looks like a pancake. The main ingredients are slightly breaded with eggs and flour. Eggs, flour and other ingredients can be mixed to make pancakes.
Jogaejeon in crustaceans
EPS Jeon, Shrimp
Gochu Jeon, chile
Bindaetteok () made from mung beans and other ingredients
Yeongeun Jeon, sliced lotus root base
Pajeon, based on green onions
Mistletoe
Deodeok gui
Mistletoe is a generic term for Korean cuisine, grilled and seasoned. The main ingredients include wash, beef, deodeok root (Codonopsis lanceolata;) fish, mushrooms, vegetables, sprouts Aralia elata (), etc.
Gui Garib () or gari (GUI), an old term for galbi, grilled short ribs seasoned with soy sauce
Garib gui (), grilled scallops
Neobiani (), the oldest form of bulgogi
Pogui (), grilled meat in. (Dry or dried meat or fish)
Dak sanjeok (), grilled chicken and vegetables on skewers
Hwayang seok (), several ingredients marinated and grilled skewers
Hoe
Yukhoe (,)
Hoe () is raw fish or raw meat seasoned
Yukhoe, seasoned raw meat
Gaksaek hoe ()
Gabhoe (), etc.
Jang ()
sauce
Cheongjang (): "Brilliant" sauce (soy sauce vinegar)
Gochujang: spicy chili soy paste
Chogochujang (): vinegar, soy sauce, chili paste
Gyeojajeub (): Mustard Sauce
Banchan ()
tableware
Changui (): roast chamber and root Codonopsis lanceolata, a species called deodeok bonnet bellflower () Korean
Deoungui (): hot roast beef, fish, etc.
Jeonyuhwa (): Patty meat, fish and vegetables
Pyeonyuk (): Steamed Meat
Sukchae (): Steamed vegetables
Saengchae (): raw vegetables seasoned
Jorim: a bit of cooked meat fish and vegetables with seasonings
Janggwa (): vegetables, fermented soy sauce
Jeotgal: fermented in salt
Mareulchan (): slices dried meat seasoned with spices, dried salted fish and fried seaweed
Azada (): Raw fish or meat, raw fish or fermented
Chansuran (): cold vegetable soup or boiled meat
Chasu (): cereal tea
Dessert
Tteok (rice cake)
Mainly rice, consumed as a dessert or Korean Thanksgiving Day, which falls on August 15th of the lunar year. These rice cakes that range from sweet rice contains red bean sesame. Most of these rice cakes are fresh and mildy are appreciated by everyone young or old.
Tea and fruit punch
Sikhye:
A punch sweet rice. Being an icon of traditional Korean drinks, different varieties of canned sikhye are now widely available.
Sujeonggwa:
A drink sweet taste with ginger and cinnamon. Softened dried persimmons and pine nuts added just before serving.
hwachae fruit: fruit punch made with a mixture of several fruits together, or only used a fruit. The ingredients are cherries, strawberries, peaches, watermelons o. There are also floating petals hwachae azaleas, cooked barley, pollen of pine, pear slices or water omija flavored, sweetened with honey or sugar.
See also
List of issues Korea
Dae Jang Geum
Notes
^ Petter, 129
^ Petter, 130.
^ Petter, 132.
^ Petten 130-132.
^ Petter, 133.
^ Petter, 134-135.
^ (Korean) Doosan Encyclopedia
References
Petter, Michael J., Korean food: An Illustrated History, London: Reaktion Books Ltd., 2008.
Prof. Jo Mun-su () (in Korean). Korean royal court cuisine (). University of Jeju. http://e-foodservice.co.kr/food/main01-03.html.
References
Institute of Korean Royal Cuisine
(Korean) Summary of information on kitchen real Korean cuisine Korean royal court
(Korea) General information on Korean royal court cuisine Kopia
(Korean) General in court Korean royal cuisine Food Plaza Jeonbuk Culture
Category: royal court cuisine Korean | Korean royalty important | Cultural Heritage South Properties KoreaHidden categories: objects that contain text in Korean About the Author
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