The royal dining experience at Gyeongbokgung Palace was as much a symbol of cultural pride as it was of luxury. Each meal for the Joseon dynasty’s royals emphasized balance, nutrition, and symbolism, showcasing Korean culinary sophistication.
Royal Meals and Philosophy Meals were curated to embody the Confucian ideal of balance, often arranged in an intricate table setting known as surasang. This daily dining table included rice, soup, kimchi, and a selection of dishes showcasing seasonal ingredients. Quality and presentation were paramount; colors and flavors balanced harmoniously to reflect the yin-yang and five elements theory.
Special Dishes The court enjoyed dishes that have now become staples of Korean cuisine, including jeon (pancakes), jeongol (hot pot), and galbi (grilled beef ribs). Seafood was reserved for the royal family, particularly dishes like braised fish and sinseollo, an elaborate stew served in a pot with a central heating element, symbolizing health and wealth.
| Dish | Description |
| Sinseollo | An elegant vegetable, meat, and seafood stew, believed to boost health and longevity. |
| Jeon | Savory pancakes, often filled with vegetables, seafood, or meat. |
| Yakgwa | Honey-soaked cookies made with wheat and rice flour, a favorite dessert among the royals. |
| Galbi | Marinated beef ribs, grilled to perfection and enjoyed for special occasions. |
Royal Protocol and Etiquette Dining was formal, and each royal family member had a designated seating and eating order, ensuring respect to hierarchy. Meals were typically accompanied by teas, made from medicinal herbs, and desserts that also doubled as health supplements.
Dining at Gyeongbokgung was not just about eating—it was a practice of the era’s artistry, health philosophy, and respect for seasonal ingredients, leaving a rich legacy that influences Korean cuisine today.