Thinly sliced beef marinated in soy sauce and grilled gently—an ancestor of modern bulgogi, refined and lightly sweet. ¹⁾

Seolleongtang Milky beef-bone soup simmered for hours, prized for its clean flavor and restorative qualities. ²⁾

Rice served in a light soy-based broth with beef and vegetables—simple, elegant everyday food. ³⁾

Whole chicken simmered with garlic and jujube, emphasizing natural flavor rather than heavy seasoning. ⁴⁾

Soft, fresh tofu served warm with soy seasoning—valued for purity and texture. ⁵⁾

Shredded bellflower root seasoned lightly with chili and vinegar—bitter, crunchy, and refreshing. ⁶⁾

Minced beef or pork ribs shaped and grilled, combining royal banquet elegance with rustic charm. ⁷⁾

Fish or vegetables braised slowly in soy sauce, a hallmark of Gyeonggi’s patient cooking style. ⁸⁾

Soybean sprout soup, clean and bracing, commonly eaten for breakfast or after long nights. ⁹⁾

Multi-dish meals inspired by Joseon court cooking, emphasizing balance, color, and seasonality. ¹⁰⁾

Clear radish water kimchi with pear and jujube—mild, crisp, and subtly sweet. ¹¹⁾

Chilled slices of boiled pork served with dipping sauces; clean, delicate, and ceremonial. ¹²⁾

Sticky rice mixed with chestnuts, jujubes, pine nuts, and honey—sweet, dense, and festive. ¹³⁾

Small seasoned patties fried lightly, commonly served as a side dish at family gatherings. ¹⁴⁾

Freshwater fish simmered with radish and tofu, reflecting the river-based diet of central Korea. ¹⁵⁾