Royal Court Cuisine is Sophisticated and Beautiful Korean Cuisine that is considered to be the most highly developed in Korean food culture.

Korean Royal Court Cuisine refers to the cuisine that was developed for and served to the royal members of Korea. While this cuisine has a 5000-year history, this type of cuisine flourished during the Chosun dynasty from the years 1392-1910. Royal Court dishes are distinguished by their use of the country's top quality ingredients and the chef's painstaking skill and labor to create elaborate dishes that commoners would never have the chance to enjoy during their lifetimes. The flavors of Royal Court dishes are subtle and it avoids pungent or overpowering ingredients. The dishes are seasonal and made from ingredients that are at the apex of quality. The tableware are also seasonal. From late fall to early spring Korean porcelain was used to keep dishes warm until the end of a meal. From Spring to Fall brassware was used. In the past, a meal setting with all side dishes and main dishes would be arranged on a single table for one individual. By the middle of the 20th century, diners would share meals.

Royal Court Table settings would change depending on the type of meal. The bansang or rice table setting has rice, soup, kimchi and a variety of meat and vegetable dishes. Tagwasan or the tea table setting has tea and rice cakes. The Juansang is the alcohol table setting and it has flasks of traditional alcohol with a colorful array of savory pancakes. Myeonsan or the noodle table setting has noodles, pancakes and kimchi. Depending on the occasion, the food and drinks would change but maintain the principles of harmony, balance, and flavor.

The representative dishes of this era are the Sinseollo, which is a hot pot, cooked in a round brass vessel with an opening for charcoal to gently coax the flavors out of vegetables, nuts, herbs, seafood and meat, to make an sophisticated broth. Guljeolpan is a nine-sectioned octagonal dish that has meticulously sliced vegetables and meats and arranged by their different colors. In the center are fine crepes that are used to wrap the different ingredients. There is also gungjung tteokbokki: the delectable royal court rice cake which are plush rods of rice cakes stewed with beef and vegetables in a sesame soy sauce. Royalty also enjoyed sweet rice cakes, chilled ice desserts topped with fruit syrups, and sweet drinks like cinnamon and persimmon punch and refreshing fruit punch. Being a member of the royalty meant you were able to eat the best foods made from the most skilled hands in Korea.

Since 1910, there has not been a royal family in Korea, but Koreans and travelers can still enjoy this opulent style of this cuisine at restaurants around Korea. The sublime splendor and delicate flavors make it one of the most elegant style of cuisine in the world.