Choosing the best ingredients was an important part of court cuisine. Ingredients such as cockles, spinach from Bigeumdo Island, webfoot octopus, shepherd’s purse, young skate, wild parsley, and others are selected as regional specialties based on records of the dishes offered to royalty during the Joseon Dynasty. Since the climate has changed a lot since then, regional specialties can’t be used in exactly the same way as in the records from Joseon, but GYUBAN strives to use locally grown ingredients chosen by master chefs that are most similar to those records. At GYUBAN, forgotten Korean ingredients and old cooking methods are brought back to life by researching the court cuisine. All ingredients are delivered to GYUBAN daily and used all on the same day. To create the desired taste, the ingredients aren’t prepared in advance nor are they frozen.

The menu changes four times a year, in the spring, summer, autumn, and winter. The menu is sometimes selected by reinterpreting the composition during every division of the year, and sometimes the table settings referred to in the Uigwe(a collection of books from the Joseon Dynasty) are used. Seasonal local specialties such as Ogye chicken from Yeonsan, horseshoe crab from Noseong, potato from Jeju, ginseng from Jangdan, are used in abundance, while an old dish from an ancient book may also be introduced.

GYUBAN’s managers wear a hanbok. This allows guests to see tradition throughout the entire process of being greeted and delivering the meal, resulting in a courteous service based on the values one must have, “benevolence, righteousness, courtesy, wisdom, and faith,” as well as the five elements that make up the universe, “fire, water, wood, metal, and earth.” The Chinese characters, history, and the origins of the ingredients may be difficult to understand in the menu, so they are simply and clearly explained so as to ensure that guests remain at ease. After an explanation of the 24 divisions of the year, the theme of the meal, and the meaning and value of the ingredients, the staff will also recommend an alcoholic drink or beverage that pairs exquisitely with the food.

Another charming aspect of court cuisine is the customs that must be followed by nobles at their table in the palace, following yin-yang and the five elements. The meal is naturally delicious but the characteristics of the ingredients, traditional cooking methods, and the hidden message behind the customs provide an unfamiliar but fun experience.