Korean royal cuisine uncovered

When Korean Wave pioneer “Jewel in the Palace (Daejanggeum)” swept across Asia from 2004 to 2006, royal cuisine -- spun out by the hands of the series’ heroine, Jang-geum, and the series’ kitchen court ladies -- transfixed viewers with its sumptuous brilliance and intricate nature. 

Mouths watered. Palates tingled with the desire to savor the parade of dishes, so evocatively presented in lush, vibrant colors and textures. 

International viewers were awakened to a realm of hansik that went beyond the standard trinity: kimchi, Korean BBQ and bibimbap. 

Interests were piqued. 

Restaurants called Daejanggeum sprung up throughout Asia, a sign that while actress Lee Young-ae’s Jang-geum had enraptured Asian audiences with her heartfelt story, it was the culinary creations of the Institute of Korean Royal Cuisine president Han Bok-ryo that had excited their palates. 

“I made food with the institute’s students,” Han detailed her work as food consultant for MBC’s “Jewel in the Palace” (2003). 

Institute of Korean Royal Cuisine president Han Bok-ryo, the third holder of the 38th Important Intangible Cultural Property (Royal Cuisine of the Joseon Dynasty), holds classes at the Institute. Jung Hee-cho/The Korea Herald

But do not mistake Han for a run-of-the-mill food consultant. Considering her background in court cuisine, she is a major authority on Korean palatial food.