Korean royal court cuisine

English: Korean royal court cuisine (Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).

Table setting

• 
• 

Jeongol (stew)

• 
  Sinseollo, casserole
• 
  Sinseollo

Jim (steamed dishes)

• 

Namul (sauteed vegetables)

• 
  Gujeolpan
• 
  Gujeolpan consisting of mareun anju (dried foods for drinking)

• 
  Domimyeon (도미면), stuffed sea bream casserole with vegetables and vermicelli
• 
  Wolgwachae (월과채), shredded Oriental pickling melon