Goryeo Royal Court Ceremonial Cuisine 고려 왕실 의례음식: 30 Reconstructed Banquet and Ritual Dishes
Goryeo Royal Court Ceremonial Cuisine 고려 왕실 의례음식: 30 Reconstructed Banquet and Ritual Dishes
백산출판사
Based on documents from the Goryeo period, this book selects 10 banquet and hospitality dishes and 20 foods used in royal ancestral rites. Life Pattern Korea. The dishes have been reconstructed with reference to historical records from the same period as well as cookbooks from the Joseon period.
The 10 banquet and hospitality dishes are mandu (dumplings), yumilgwa (oil-and-honey confection, represented here by yakgwa), dasik (pressed tea confections), fresh and cooked ginseng, deodeok root, noodles, seafood, dried meat, mutton, and chrysanthemum wine. Life Pattern Korea. The 20 ritual foods are dried fish, dried venison, white rice cake, black rice cake, injeolmi (pounded glutinous rice cake), pickled chives, yukjang (fermented meat condiment), pickled radish, fermented venison, pickled water parsley, fermented rabbit meat, pickled bamboo shoots, sikhae (fermented fish), cheonyeop (beef tripe), mieum (thin rice gruel), meat porridge, meat soup, boiled meat, nayutteok (glutinous rice oil cake), and beopju (traditional rice wine).
This book is not simply an attempt to recreate foods from the past. It brings the distinctive aesthetics of the Goryeo era and its sophisticated philosophy of flavor to the table today. Life Pattern Korea. It is the sincere hope of this work that these records will provide a valuable foundation for tracing the origins of traditional Korean cuisine and for giving the roots of K-Food, now reaching audiences around the world, even greater depth and strength.
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Publisher: 백산출판사 Baeksan Publishing (2026)
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