조선 왕실의 수라상 편집하기 (부분)

===Eng===
The royal dining culture of the Joseon dynasty (1392-1910) is represented by court cuisine, with the king and queen’s meals called the “royal table” (<i>surasang</i>). These elaborate meal presentations reflected royal authority and formality while showcasing the highest level of culinary culture during the Joseon period.

The basic composition of a royal table setting was the twelve-dish table d’hote (<i>12-cheop bansang</i>), featuring twelve types of side dishes. Royal tables included rice, soup, stew (<i>jjigae</i>), seasoned soup (<i>jochi</i>), hot pot (<i>jeongol</i>), grilled dishes, steamed dishes, braised dishes, vegetable salads (<i>namul</i>), kimchi, and pickled vegetables (<i>jangajji</i>). The king’s table included both white rice and red bean rice, with multiple types of soup prepared. All dishes were carefully prepared using fresh ingredients under strict sanitation protocols.

The Royal Kitchen (Suragan) was the palace facility where meals for the king and queen were prepared, staffed by head kitchen court ladies (<i>suratgan sanggung</i>) and cooking court ladies (<i>eumsik sanggung</i>). The head kitchen court lady served as chief supervisor, overseeing all aspects of food preparation. Cooking court ladies specialized in different areas, each responsible for preparing specific dishes. The royal kitchen prepared not only daily meals but also food for important banquets and ceremonial occasions.

Court cuisine is characterized by ingredient quality and refined cooking techniques. Dishes were prepared to have deep yet subtle flavors without being overpowering, with emphasis on harmonious presentation and color coordination. Seasonings were used sparingly to preserve the natural flavors of ingredients. Court cuisine represents an important cultural heritage demonstrating the refinement of Joseon royal culture and the essence of traditional Korean culinary techniques.