KO.12.0001
Dashik — Tea Confection with Colour Patterns (다식)
Dashik (다식, 'tea food') are compressed confections made from finely ground dry ingredients — sesame …
Dashik as a ceremonial co
KO.12.0002
Jangeorim — Braised Soy Beef Banchan (장조림)
Jangeorim (장조림) is the essential Korean preserved beef banchan — brisket or flank (sometimes hard-bo…
Jangeorim's long-preserva
KO.12.0003
Jeong Kwan — Buddhist Temple Cuisine Philosophy (정관스님 사찰음식)
Jeong Kwan (정관스님, born 1957) is the Buddhist nun chef of Chunjinam hermitage (천진암) at Chunhyesa temp…
Korean Buddhist temple cu
KO.12.0004
Joseon Royal Rice — Surasang Grain Quality Grades (수라상 쌀 등급)
The royal court of the Joseon dynasty (1392–1897) maintained a precise hierarchy of rice quality for…
Joseon royal court, Seoul
KO.12.0005
Sinseollo — Royal Hot Pot (신선로)
Sinseollo (신선로) is the centrepiece of Korean royal court cuisine: a multi-ingredient hot pot assembl…
Joseon royal court, Seoul
KO.12.0006
Sujeonggwa — Cinnamon Persimmon Punch (수정과)
Sujeonggwa (수정과) is the spiced Korean punch of winter — a deeply amber liquid produced by simmering …
Documented in Joseon-era
KO.12.0007
Temple Cuisine Allium Prohibition — Osinchae (사찰음식 오신채 금지)
Korean Buddhist temple cuisine (사찰음식, sacheol eumsik) operates under the prohibition of five stimula…
Mahayana Buddhist traditi
KO.12.0008
Yakgwa — Honey Pastry Oil Bath Temperature (약과)
Yakgwa (약과, 'medicinal confection') is the queen of Korean traditional confectionery (한과, hangwa) — …
Yakgwa appears in Goryeo-
KO.12.0009
Yukhoe — Raw Beef Korean Style (육회)
Yukhoe (육회) is Korean raw beef — fine-julienned top round or sirloin (홍두깨살, the eye of round — a tig…
Yukhoe appears in Joseon-