Jihwaja

It was reconstructed based on unpublished dishes appearing in Hyegyeonggung Hongssi's 60th-birthday banquet menu (1795), the classical cookbook 'Sanga Yorok' (circa 1450), and the first Hangul cookbook 'Eumsik Dimibang' (circa 1670).

Director Han Bok-ryeo (a third-generation holder of traditional skills), who advised on the food for the drama Dae Jang Geum, reconstructed the dishes from Dae Jang Geum and created a menu arranged according to the order of dishes served at a royal court banquet.

For guests with special dietary considerations or preferences, based on Joseon Dynasty royal court cuisine and using fresh ingredients, we carefully prepare a reconfigured royal court banquet course menu tailored to individual eating habits or allergies. (Examples: people who cannot eat beef, shellfish allergy, gluten-free, pescetarian, nut allergy)

This is a shortened course that reimagines the king’s royal meal, featuring properly grilled beef ribs as the main dish and adapted to modern tastes.

It is a shortened course that reinterprets the king's royal meal for modern tastes, featuring carefully and tenderly cooked braised beef short ribs as the main dish.