The Institute of Korean Royal Cuisine is the academy that preserves and recreates both traditional local Korean cuisine and the long tradition of royal cuisine, which has been designated Important Intangible Cultural Heritage No 38. The foundation of the institute was based on the skills and mastery of Han Heesun (1889-1972), the very last head of cuisine court lady who served the last royal family of the Joseon Dynasty (1392-1910). The institute is open to anyone who wants to experience traditional Korean cuisine through various classes, such as Korean cultural food classes on Saturdays. Korean royal cuisine was designated as Important Intangible Cultural Heritage No 38 by the Korean government. The skills and techniques of royal cuisine preserved by the Institute of Korean Royal Cuisine have been passed down from the late Han Heesun, who was the head of cuisine court lady serving Gojong, the last emperor of the Joseon Dynasty, and the first generation professional title-holder, to Hwang Hyeseong, the second generation professional title-holder. The institute boasts a justifiable reputation as the true heir of genuine traditional Korean royal cuisine.A true successor of Korean royal cuisine As the leading authority on traditional Korean royal cuisine, Han Heesun, the last head of cuisine court lady of the Joseon Dynasty, established the Institute of Korean Royal Cuisine. In 1971, recognising the cultural importance of Korean food, the government designated it Important Intangible Cultural Heritage No 38. * A view of the institute* Traditional kitchen utensils After the demise of Han Heesun in 1972, who had been the first generation professional title-holder of the royal cuisine, her mastery was succeeded by Hwang Hyeseong, and then Han Bokryeo and Jeong Gilga. Since its foundation, the institute has dedicated itself to promoting the importance of traditional royal cuisine, as well as passing down genuine Korean food culture. * Showing the process of Meaju, traditional Korean fermented soybean chunks* Korean traditional Millstones The institute consists of three main halls: Lecture Hall; Resource Room; and Research Room. The lecture room is equipped not only with cookware but also advanced audiovisual facilities to provide systematic and accessible lectures to the audience. It also has a cooking training room offering various cookery classes, including royal cuisine, Pyebaek food preparation course (special food for the bride and groom’s families by the newly wedded couple after their wedding), and ceremonial cuisine for ancestral rites. Both the resource room and research room provide a wide range of media materials of traditional Korean cuisine and general references, as well as history of both local and North Korean cuisines and related materials.Educational programs in Korean traditional cuisine The Institute of Korean Royal Cuisine offers various lectures and classes to the public for the purpose of promoting the importance of Korean traditional cuisine, and passing on Korean cultural heritage to the next generation. The courses are varied for both occasional and ceremonial types of food, including royal cuisine courses, ceremonial cuisine courses and a course in Hanjeongsik (a full-course Korean meal with an array of savory side dishes). * View of a sample of Korean foods at the lecture room* Research and study are ongoing projects at the institute. ● Royal cuisine This course introduces traditional Korean royal cuisine as consumed at the court of the Joseon Dynasty. The public have the privilege of learning both the theory and art of the opulent cookery of the royal palace, through systemic presentations and practice with the true guardians of royal cuisine. ● Traditional Korean cuisine course (local cuisine, Kimchi and side dishes) This traditional Korean cuisine program covers various local cuisines, including local seasonal dishes and a special Kimchi-making course (traditional fermented dishes made of vegetables with varied seasonings) and varieties of Kimchi foods, as well as royal Kimchi (specially made for the royal court). Most lectures are given by professionals and all learners have the chance to learn about various Korean cuisines using fresh and seasonal ingredients. ● Hotel Hanjeongsik course (a full-course Korean meal with rice, soup and side dishes). The course presents various Korean menus and recipes covering royal and local Korean cuisines, which are modernised and modified to meet not only domestic but also international customers’ needs. It introduces a range of courses such as seasonal foods, Hanjeongsik (a full course Korean set menu) and a VIP course. All courses are conducted by professionals.Courses for foreigners In order to promote the importance and benefits of Korean cultural food around the world, the institute offers foreign visitors the chance to experience Korean food culture through hands-on activities, such as various cooking programs and cookery courses. The programs are always open on Saturdays; for more information telephone (+82)(02) 744-9092. Close to the institute is Changdeokgung (Palace), the most representative palace in Korea. Changdeokgung was built in 1405 by King Taejong (the third king of the Joseon Dynasty, 1400-1418). After the primary palace, Gyeongbokgung, was completely destroyed by fire during the Japanese invasion of Korea from 1592 to 1598, Changdeokgung became the second home of the Joseon court in 1610 and remained as the most favored royal residence for longer than any other of Korea’s palaces. In 1997, Changdeokgung was added to the UNESCO World Heritage List. Institute of Korean Royal Cuisine | About The Institute of Korean Royal Cuisine is the academy that preserves and recreates both traditional local Korean cuisine and the long tradition of royal cuisine, which has been designated Important Intangible Cultural Heritage No 38. The foundation of the institute was based on the skills and mastery of Han Heesun (1889-1972), the very last head of cuisine court lady who served the last royal family of the Joseon Dynasty (1392-1910). The institute is open to anyone who wants to experience traditional Korean cuisine through various classes, such as Korean cultural food classes on Saturdays. Hours of Operation Monday: 14:00 – 17:00 Tuesday: 10:00 – 13:00 Wednesday: 10:00 -13:00, 14:00 – 17:00 Thursday: 13:00 -16:00 Friday: 10:00 -13:00 (Reservation required in advance) Price Vary depending on classes.