궁중 음식의 조리법과 상차림 예절 편집하기 (부분)

===Eng===
The cooking methods and table-setting etiquette of court cuisine during the Joseon period (1392-1910) followed strict principles and protocols, reflecting Confucian culture and the Five Elements philosophy. Court cuisine pursued more than taste, embodying philosophical values emphasizing harmony and balance.

Cooking principles for court cuisine were based on the five cardinal colors (<i>obangsaek</i>) and five tastes (<i>omi</i>). The five colors—red, blue, yellow, white, and black—were arranged harmoniously in dishes, following Five Elements philosophy with the belief that color balance promoted health and harmony. The five tastes—sweet, bitter, sour, spicy, and salty—were carefully balanced in each dish. This flavor harmony ensured nutritional balance while providing gustatory satisfaction.

Court cuisine actively utilized seasonal ingredients. Spring featured fresh spring greens, summer incorporated cooling fruits and vegetables, autumn showcased mushrooms and grains for abundant dishes, and winter utilized preserved kimchi and stored foods. Seasonal ingredient selection ensured freshness and demonstrated the culinary philosophy of following natural cycles.

Royal table settings followed prescribed rules. The placement of rice and soup, the arrangement of side dishes, and the selection of vessel types and sizes were all predetermined, with the table arrangement itself achieving artistic completion. Dining etiquette was equally strict. The king and queen sat in designated positions and dined quietly while court ladies attended to their needs. During royal ceremonies, food functioned beyond mere sustenance as part of ritual practices, reflecting the Joseon royal court’s emphasis on formality and propriety in all aspects of palace life.