Surasang (The King’s Feast)
Sura is the formal term for the meals served to the king during the late Koryo period and the Chosun period. In the royal palace there were to be an even number of side dishes of 12, and outside the court there were to be an odd number of side dishes of 9 (usually 7, 5, or 3). The 12-dish meal was served only to the king and queen.
The rest of the royals or high ranking nobles were not allowed to have the 12-dish meal. There are 12 different kinds of side dishes including seafood, meat, and vegetables. These side dishes are now slightly modernized from their old traditional form.
Sinseollo (Royal Hot Pot)
Sinseollo, also known as yeolgujatang, is the most famous of Korean royal court cuisine. A variety of
seafood, meat, and vegetables are beautifully placed in a pot with the soup stock poured over. Ancient Ko- reans saw the process of preparation for sinseollo as “decorating” the dish, which demonstrates how much thought and effort went into preparing the dish. Sinseollo is exceptional in taste, nutritional value, and in appearance.
Gujeolpan (Platter of Nine Delicacies)
Gujeolpan gets its name from the plate with nine divided sections in which nine different foods are served.
From the ancient times, Koreans considered the number 9 a lucky number. The wooden plate itself is often valued highly as a work of art. Gujeolpan is representative of Korean cuisine with its beautiful colours and rich nutritional value. One eats gujeolpan by wrapping the 8 ingredients in miljeonbyeong (thin and soft wheat cakes). The combination of the chewiness of the wheat cakes and the crispiness of the 8 vegetables and meat creates a fantastic flavour.
Galbi Gui
(Grilled Marinated Beef Short Ribs)
The above picture is a re-creation of how this dish was cooked over fire in ancient times. Two of the typical Korean cuisine most deserving of mention are yangnyeom galbi and bulgogi. The taste of galbi and bulgogi get “thumbs-up” not only from Korea but also from many parts of the world, including Asia, Europe, and even the Middle East. These dishes are the main contributors to the globalization of Korean cuisine, and their taste is simply the best.
