National Heritage Institute's 'Korean House' introduces new traditional Korean dishes using autumn ingredients and ancient cooking methods.
Key points
•Autumn menu combines seasonal ingredients with ancient cooking methods
•Dinner features dishes inspired by historical texts
•'Pumpkin Sesame Jelly' returns as a standalone dessert
National Heritage Institute’s ‘Korean House’ presents a range of traditional Korean dishes this autumn, combining seasonal ingredients like pumpkin, kelp, and dried abalone with ancient recipes from texts such as 'Dongguk Seowigi' and 'Eumsikdimibang'.
For lunch, the house offers 'Pumpkin Taro Porridge', inspired by a record in 'Dongguk Seowigi', which combines autumn pumpkin with rice flour and milk.
Dinner features dishes like 'Chammyeon Jeopssi', 'Kanmul Saeun Jjim', and 'Okeungban'. 'Chammyeon Jeopssi' is a steamed dish made from mung bean starch filled with vegetables, while 'Kanmul Saeun Jjim' includes dried kelp, water shield, and winter purslane in a seafood-based broth.
For the banquet, 'Okeungban' (玉井饭) and abalone soup are served. This dish combines domestic kelp and sea cucumber with water shield and enokitake mushrooms, along with seasoned scallops and abalone soup.
'Gaeam Bingguo' is prepared as a dessert, inspired by the method of making rice porridge from dried ginseng in 'Guihap Chongseo'.
In addition, traditional snacks at ‘Go Ho Jai’ include apple danja, autumn figs, yuzu-based sweets, and hawthorn and sugar-coated fruits.
'Pumpkin Sesame Jelly' from the show 'Talkpawon 25si' is reintroduced as a single dish menu in addition to traditional palace dining desserts.
