| Korean royal court cuisine
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Korean royal court cuisine or Joseon Wangjo Gungjung Yori is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cuisine early in the 21st century. It is said that twelve dishes should be served besides rice and soup. Most such dishes must be served in bangjja (bronzeware). The set of dishes, rice, and soup is called sura, and its foods can be categorized as follows.
Main Bowl
Sura
Closeup of the ingredients in goldongban or bibimabap
Sura (수라) is a bowl of boiled rice and grains. Two kinds of sura must always be served. This includes white sura.
- White Sura (흰수라): boiled rice without any additional ingredients.
- Red Sura (홍반): boiled rice made with the boiled water of red beans. Red beans are not included in Red Sura.
- Five Grain Sura (오곡수라): made by boiling rice, sweet rice, glutinous millet, and red beans.
- Goldongban (골동반): boiled rice mixed with steamed vegetables, roasted beef and a fried egg. In the royal palace, bibimbap was known as goldongban.
Juk, mi-eum and eungi
Juk (죽), Mi-eum (미음) or Eung-i (응이) is similar to gruel and usually served in the morning.
- Omija eungi (오미자응이): Firstly, omija is boiled and honey is then added to the boiled omija. The actual omija plant is taken out. Mung bean starch is then added, the liquid is boiled again.
- Sok mi-eum (속미음): Sweet rice, red jujubes, ginseng root, and HwangOyul are simmered.
- Jatjuk (잣죽): rice is soaked and pine nuts are ground before being boiled in water.
- Hangin Juk (행인죽): Apricot kernels (also the flavoring agent of the popular Italian liqueur Amaretto di Saronno) are peeled and ground with rice. The rice and apricot seed mixture is boiled.
- Heuikimjajuk (흑임자죽): Black sesame seeds are ground and boiled with rice.
- Tarakjuk (타락죽): soaked rice is boiled with water, and then milk is added. It is then boiled some more.
- Janggukjuk (장국죽): ground beef and chopped shiitake mushrooms are boiled together.
- Other dishes include dalgayl samhap mi-eum, jo mi-eum, sok mi-eum, chajo mi-eum, yulmu eungi, nokmal eungi, omija eungi, etc.
Guksu
Guksu (국수) are noodles that are prepared with buckwheat or wheat flour, with the former being preferred.
- Myeon shinseonro (면신선로): Boiled sliced beef shank, paeju (패주), Japanese parsley, and sliced bamboo sprouts are boiled with beef stock. Boiled guksu is added to the ready beef stock mixture.
- Onmyeon (온면): beef stock is made from beef brisket is added to roast beef, slice egg pancake, and guksu.
- Nanmyeon (난면): Wheat flour is mixed with eggs to make noodles. They are then served with beef stock.
- Domimyeon (도미면): noodle soup made with panfish, sliced egg pancakes, gingko seeds, walnuts, fried meatballs and pine nuts.
- Other guksu dishes include jangguk naengmyung, kimchiguk naengmyung, bibim naengmyung, etc. Simple naengmyeon is also popular.
Mandu and ddeokguk
Mandu (만두) are boiled or steamed dumplings. Mandu dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. Tteokguk (떡국) is a soup made of tteok (glutinous rice cakes)
- Jangguk mandu (장국만두): kimchi, pork and tofu are used as filling.
- Saengchi mandu (생치만두): ring neck pheasant, dropwort, cabbage and shiitake mushrooms are used as filling. Buckwheat dough is used. The prepared saengchi mandu is then boiled in meat stock.
- Donga mandu (동아만두): Mandu made with winter melon, chicken and starch. It is steamed, and then boiled in meat stock.
- Pyeonsu (편수): Mandu made with beef, cucumber, green bean sprouts, shiitake mushrooms and rock tripe.
- Tteokguk (떡국): Tteok sliced round to resemble coins, and is boiled with meat stock. It is served with egg pancake slices and roasted ground meat.
- Other varieties include gyuasang (규아상) and junchi mandu (만두).
- Eo mandu (어만두): Mandu made with a thinly sliced fish flesh as its wrap and stuffed with minced beef, vegetables and several spices.
Dishes
Tang
Tang (탕) is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket.
- Malgeun guk (맑은 국): a hot and clear soup, and includes daikon-guk (무국), clear beef soup, wakame soup, matsutake soup, dried pollock soup, etc.
- Gomguk (곰국): a thick soup made so by simmering for a long time. Varieties include gomtang (곰탕), seolleongtang (설렁탕), yukgaejang (육개장), etc.
- Tojangguk (토장국): a soup flavored with doenjang (fermented soybean paste). This includes cabbage tonjangguk, spinach tojangguk, etc.
- Naengguk (냉국): a soup served cold. This includes kkaeguktang, oinaengguk and wakame cold soup.
Jochi and gamjeong
Jochi (조치) and gamjeong (감정) are stew-like dishes which is called jjigae in nowadays. If seasoned with gochujang, they are called gamjeong. Jochi is seasoned with salt or salted shrimp. Other varieties include:
- Crab gamjeong
- Cucumber gamjeong
- Oyster jochi
- Zucchini jochi
- Fish jochi, etc.
Jjim and seon
Jjim (찜): steamed or boiled beef, pork and fish seasoned with vegetables. Seon (선) is steamed vegetables, tofu and fish seasoned with beef and chicken.
Jeongol and sinseollo
Jeongol (전골) and sinseollo (신선로) are similar to chowder. , Sinseollo (which is a variety of jeongol) is boiled in meat stock with various vegetables and mushrooms. Jeongol and sinseollo are served with a burner.
- Red sea bream noodle jeongol
- Small octopus jeongol
- Tofu jeongol, etc.
Side dishes
Saengchae
Saengchae (생채) is like a salad except for the fact that it is seasoned with hot chili pepper, salt, garlic, and green onion. Sometimes, soy sauce is used instead of hot chili pepper.
Namul
Gujeolpan
Namul (나물) are any variety of steamed vegetables seasoned with hot pepper, garlic, green onion, salt, and sesame or perilla oil. Typical vegetables include spinach, daikon, royal fern, bracken, zucchini, green bean sprouts, Korean bellflower, bamboo shoots, etc. In some cases, potato noodles and roasted beef can be used as well.
Jorigae
Jorigae (조리개) hard-boiled foods with heavy seasonings. Meats, fish and vegetable are mainly used.
- Beef jorigae (우육조리개)
- Sliced steamed beef jorigae (우편육조리개)
- Sliced steamed pork jorigae (돈편육조리개)
- Larimichthys polyactis (sort of Yellowfin croaker) jorigae (조기조리개)
Jeonyuhwa
Bindaetteok
Jeonyuhwa (전유화) or sometimes jeon: a dish resembling a pancake. The main ingredients can be lightly battered with egg and wheat flour. Eggs, flour, and other ingredients can be mixed to make pancakes.
Gui
Deodeok gui (더덕구이)
Gui is a genetic Korean cuisine term for roasted and seasoned dishes. The main ingredients include laver, beef, the root of deodeok (Codonopsis lanceolata; 더덕), fish, mushrooms, vegetables, sprout of Aralia elata seemann (드릅), etc.
- Garibi gui (가리비구이), old term for galbi, grilled short rib seasoned with ganjang sauce.
- Gari gui (가리구이)
- Neobiani (너비아니), ancient form of bulgogi
- Pogui (포구이)
- Dakk sanjeok (닭산적), grilled chicken and vegetable on skewer
- Hwayang seok (화양적)
Hoe
Yukhoe (육회, 肉膾)
Hoe (회) is raw fish or raw seasoned beef (Yukhoe) .
- Yukhoe (육회), raw seasoned beef
- Gaksaek Hoe (각색회)
- Gabhoe (갑회), etc.
Jang (장류)
- sauce
- Cheongjang (청장): bright sauce
- Gochujang (고추장): hot pepper soybean paste sauce
- Chogochujang (초고추장): vinegar hot pepper soybean paste sauce
- Gyeojajeub (겨자즙): mustard sauce
Banchan (반찬)
- dishes
- Changui (찬구이): cold roast of laver and a root of Codonopsis lanceolata, a bonnet bellflower species called deodeok (더덕) in Korean
- Deoungui (더운구이): hot roast of meat, fish, etc.
- Jeonyuhwa (전유화): pancake of meat, fish and vegetable
- Pyeonyuk (편육): steamed meat
- Sukchae (숙채): steamed vegetables
- Saengchae (생채): raw seasoned vegetables
- Jorim (조림): lightly boiled meat, fish and vegetables with seasoning
- Janggwa (장과): fermented vegetables in soy sauce
- Jeotgal (젓갈): fermented salty fish
- Mareulchan (마른찬): dried slices of meat seasoned with spices, fried kelp, dried salty fish
- Hoe (회): raw fish or beef, or fermented raw fish
- Chansuran (찬수란): cold soup with vegetable or boiler meat
- Chasu (차수): tea made from grains
Fermented stored dishes
Dessert
Mostly made of rice, it is eaten as a dessert or on Korean Thanksgiving day, which falls on August 15th of lunar year. These rice cakes vary from containing sweet red bean rice to sesame seeds. Most of these rice cakes are mildy sweet and are enjoyed by everyone from young to old.
Tea and punch with fruit
A sweet rice punch. Being an iconic Korean traditional drink, several varieties of canned sikhye are now widely available.
A sweet drink flavored with ginger and cinnamon. Softened dried persimmons and pine nuts are added at serving time.
Fruit punch made from cherries, strawberries, peaches, or watermelons. There are also hwachae with floating azalea petals, boiled barley, pine pollen, or slices of pear in omija-flavored water, sweetened with honey or sugar.
See also
External Links
This article is licensed under the GNU Free Documentation License. It uses material from Wikipedia
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