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Korean royal court cuisine
Hangul:	수라상
Hanja:	水剌床
Revised Romanization:	surasang
McCune-Reischauer:	surasang

Korean royal court cuisine or Surasang is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cuisine early in the 21st century. It is said that twelve dishes should be served except rice and soup. Most of food must be served in Bangjja. The set of dishes, rice and soup is called sura, and its foods can be categorized as follows.

Contents 1 Main Bowl 1.1 Sura 1.2 Juk, mi-eum and eungi 1.3 Guksu 1.4 Mandu and ddeokguk 2 Dishes 2.1 Tang 2.2 Jochi and Gamjeong 2.3 Jjim and Seon 3 Jeongol and Sinseollo 4 Side Dishes 4.1 Saengchae 4.2 Namul 4.3 Jorigae 4.4 Jeonyuhwa 4.5 Gui 4.6 Hue 4.7 Jang (장류) 4.8 Banchan(반찬) 5 Fermented stored dishes 6 Dessert 7 Tea and punch with fruit 8 External Links 8.1 See also

[edit] Main Bowl

[edit] Sura

Sura (수라) is a bowl of boiled rice and grains. Two kinds of sura must always be served. This includes white sura.

• White Sura (흰수라): boiled rice without any additional ingredients.
• Red Sura (홍반): boiled rice made with the boiled water of red beans. Red bean are not included in Red Sura.
• Five Grain Sura (오곡수라): made by boiling rice, sweet rice, glutinous millet, and red beans.
• Goldongban (골동반): boiled rice mixed with steamed vegetables, roasted beef and a fried egg (sunny-side up). In the royal palace, bibimbap was known as goldongban.

[edit] Juk, mi-eum and eungi

Juk (죽), Mi-eum(미음) or Eung-i(응이) is similar to gruel and usually served in the morning.

• Omija eungi (오미자응이): Firstly, omija is boiled and honey is then added to the boiled omija. The actual omija plant is taken out. Mung bean starch is added and then boiled again.
• Sok mi-eum (속미음): Sweet rice, jujube, ginseng, and HwangOyul are simmered.
• Jatjuk (잣죽): rice is soaked and pine nuts are ground before being boiled in water.
• Hangin Juk (행인죽): The seeds from apricot cores are peeled and ground with rice. The rice and apricot seed mixture is boiled.
• Heuikimjajuk (흑임자죽): Black sesame seed is ground and boiled with rice.
• Tarakjuk (타락죽): soaked rice is boiled with water, and then milk is added. It is them boiled some more.
• Janggukjuk (장국죽): ground beef and chopped shiitake mushrooms are boiled together.
• Other dishes include dalgayl samhap mi-eum, jo mi-eum, sok mi-eum, chajo mi-eum, yulmu eungi, nokmal eungi, omija eungi, etc.

[edit] Guksu

Guksu (국수) are noodles that are prepared with buckwheat or wheat flour, with the former being preferred.

• Myeon shinseonro (면신선로): Boiled sliced beef shank, paeju (패주), Japanese parsley, and sliced bamboo sprouts are boiled with beef stock. Boiled guksu is added to the ready beef stock mixture.
• Onmyeon (온면): beef stock is made from beef brisket is added to roast beef, slice egg pancake, and guksu.
• Nanmyeon (난면): Wheat flour is mixed with eggs to make noodles. They are then served with beef stock.
• Domimyeon (도미면): noodle soup made with panfish, sliced egg pancakes, gingko seeds, walnuts, fried meatballs and pine nuts.
• Other guksu dishes include jangguk naengmyung, kimchiguk naengmyung, bibim naengmyung, etc. Simple naengmyeon is also popular.

[edit] Mandu and ddeokguk

Mandu(만두) is boiled or steamed. Mandu dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. Ddeokguk(떡국) is a sort of soup made of ddeok

• Jangguk mandu (장국만두): kimchi, pork and tofu are used as filling.
• Saengchi mandu (생치만두): ring neck pheasant, dropwort, cabbage and shiitake mushrooms are used as filling. Buckwheat dough is used. The prepared saengchi mandu is then boiled in meat stock.
• Donga mandu (동아만두): Mandu made with winter melon, chicken and starch. It is steamed, and then boiled in meat stock.
• Pyeonsu (편수): Mandu made with beef, cucumber, green bean sprouts, shiitake mushrooms and rock tripe.
• Ddeokguk (떡국): Ddeok sliced round to resemble coins, and is boiled with meat stock. It is served with egg pancake slices and roasted ground meat.
• Other varieties include gyuasang (규아상) and junchi mandu (만두).

[edit] Dishes

[edit] Tang

Tang (탕) is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket.

• Malgeun guk (맑은 국): a hot and clear soup, and includes daikon-guk (무국), clear beef soup, wakame soup, matsutake soup, dried pollock soup, etc.
• Gomguk (곰국): a thick soup made so by simmering for a long time. Varieties include gomtang (곰탕), seolleongtang (설렁탕), yukgaejang (육개장), etc.
• Tojangguk (토장국): a soup flavored with doenjang. This includes cabbage tonjangguk, spinach tojangguk, etc.
• Naengguk (냉국): a soup served cold. This includes kkaeguktang, oinaengguk and wakame cold soup.

[edit] Jochi and Gamjeong

Jochi (조치) and gamjeong(감정) are similar to stew. If seasoned with gochujang, they are called gamjeong. Jochi is seasoned with salt or salted shrimp. Other varieties include:

• Crab gamjeong
• Cucumber gamjeong
• Oyster jochi
• Zucchini jochi
• Fish jochi, etc.

[edit] Jjim and Seon

Jjim (찜): steamed or boiled beef, pork and fish seasoned with vegetables. Seon (선) is steamed vegetables, tofu and fish seasoned with beef and chicken.

• Swellfish Jjim
• Bure jjim (부레찜)
• Red sea bream jjim or Pagrus major jjim
• Ddeok jjim
• Ox tail jjim
• Tofu seon, etc.

[edit] Jeongol and Sinseollo

Jeongol(전골) and Sinseollo(신선로) are similar to chowder. But jeongol is usually seasoned with gochujang and is very thick and spicy while sinseollo is boiled in meat stock with various vegetables and mushrooms. Jeongol and sinseollo are served with a burner.

• Red sea bream noodle jeongol
• Small octopus jeongol
• Tofu jeongol, etc.

[edit] Side Dishes

[edit] Saengchae

Saengchae(생채) is like a salad except it's seasoned with hot chilli pepper, salt, garlic and green onion. Sometimes, soy sauce is used instead of hot chilli pepper.

• Daikon saengchae
• Cucumber saengchae
• Saengchae made of root of Codonopsis lanceolata, a bonnet bellflower species called deodeok.
• Korean bellflower saengchae, etc.

[edit] Namul

Namul(나물) are any variety of steamed vegetables seasoned with hot pepper, garlic, green onion, salt and sesame or perilla oil. Typical vegetables include spinach, daikon, royal fern, bracken, zucchini, green bean sprouts, Korean bellflower, bamboo shoots, etc. In some cases, potato noodles and roasted beef can be used as well.

• Gujeolpan (구절판)
• Japchae (잡채)
• Tangpyeonchae (탕평채), etc.

[edit] Jorigae

Jorigae(조리개) hard-boiled foods with heavy seasonings. Meats, fish and vegetable are mainly used.

• Beef jorigae(우육조리개)
• Sliced steamed beef jorigae(우편육조리개)
• Sliced steamed pork jorigae(돈편육조리개)
• Larimichthys polyactis (sort of Yellowfin croaker) jorigae(조기조리개)

[edit] Jeonyuhwa

Jeonyuhwa(전유화) or sometimes jeon: a dish resembling a pancake. The main ingredients can be lightly battered with egg and wheat flour. Eggs, flour and other ingredients can be mixed to make pancakes.

• Shell fish jeon
• Shrimp jeon
• Hot pepper jeon
• Bindaetteok (빈대떡) made from mung bean flour and others.
• lotus root jeon
• Green onion jeon, etc.

[edit] Gui

Gui is a roasted and seasoned meat. The main ingredients include laver, beef, the root of Codonopsis lanceolata(더덕), fish, mushrooms, vegetables, sprout of Aralia elata seemann (드릅), etc.

• Garibi gui(가리비구이)
• Gari gui(가리구이)
• Neobi ani(너비아니)
• Po gui(포구이)
• Chicken sanjeok(닭산적)
• Hwayang seok(화양적), etc

[edit] Hue

Hue (dish)(회) is raw seasoned beef(Yukhue) and raw fish (sasimi).

• Raw seasoned beef
• Gaksaek Hue(각색회)
• GabHue(갑회), etc.

[edit] Jang (장류)

• sauce
  • Cheongjang (청장):bright sauce
  • Gochujang (고추장):hot pepper soy bean paste sauce
  • Chogochujang (초고추장): vinegar hot pepper soy bean paste sauce
  • Gyeojajeub (겨자즙): mustard sauce

[edit] Banchan(반찬)

• dishes
  • Changui (찬구이): cold roast of laver and a root of Codonopsis lanceolata, a bonnet bellflower species called deodeok (더덕) in Korean
  • Deoungui (더운구이): hot roast ofmeat, fish, etc.
  • Jeonyuhwa (전유화): pancake of meat, fish and vegetable
  • Pyeonyuk (편육): steamed meat
  • Sukchae (숙채): steamed vegetables
  • Saengchae (생채): raw seasoned vegetables
  • Jorim (조림): lightly boiled meat, fish and vegetables with seasoning
  • Janggwa (장과): fermented vegetables in soy sauce
  • Jeotgal (젓갈): fermented salty fish
  • Mareulchan (마른찬): dried slices of meat seasoned with spices, fried kelp, dried salty fish
  • Hoe (회): raw fish or beef, or fermented raw fish
  • Chansuran (찬수란): cold soup with vegetable or boiler meat
  • Chasu (차수): tea made from grains

[edit] Fermented stored dishes

[edit] Dessert

[edit] Tea and punch with fruit

Sikhye: A sweet rice punch. Koreans like it so much that canned sikhye is now widely available.

Sujeonggwa: A sweet drink flavored by ginger and cinnamon. Softened dried persimmon and pine nuts are added at serving time.

Fruit Hwachae: Fruit punch made from cherries, strawberries, peaches or watermelons. There are also hwachae with floating azalea petals, boiled barley, pine pollen, or slices of pear in omija-flavored water, sweetened with honey or sugar.

[edit] External Links

• Institute of Korean Royal Cusine
• summary of Korean royal cuisine

[edit] See also

• List of Korea-related topics
• Korean cuisine
• Korean culture