Park Han-sol reports on Korea's financial regulators, along with fintech and insurance. She previously wrote about the art world, from biennales and exhibitions to fairs and auctions, with a focus on Seoul and the figures shaping the scene. Before joining The Korea Times, she spent a year at ABC News' Seoul bureau, contributing to coverage of major Asia-Pacific events.
Savor seasonal flavors of Jeju, Tongyeong with Korea House's new winter menu
Korea House will start to serve its new winter menu of royal court cuisine from Dec. 3. Courtesy of Korea Heritage Agency
By Park Han-sol
Korea House, a cultural complex and fine-dining restaurant in central Seoul operated by the Korea Heritage Agency, is set to launch its new winter menu inspired by the 1392-1910 Joseon Kingdom's royal court cuisine starting Tuesday.
This seasonal offering spotlights ingredients sourced from Jeju Island and the coastal city of Tongyeong, South Gyeongsang Province, bringing the flavors of Korea’s land and sea to the table.
One standout is Tongyeong-style “bibimbap,” a blend of rice and seaweed varieties like “miyeok” and “tot,” alongside seasoned vegetables. The dish is crowned with a naturally savory clam sauce to add a briny depth.
Other Tongyeong-inspired delicacies include steamed blood cockles and grilled seafood skewers, the latter of which features a medley of five shellfish — mussels, abalone and more.
A dish of grilled beef artfully shaped into a dumpling / Courtesy of Korea Heritage Agency
Meanwhile, Jeju’s culinary treasures shine in dishes such as silver cutlassfish paired with a fermented soybean paste made with the island’s native seed beans.
Rounding out the menu are hearty meat dishes, including grilled beef artfully shaped into dumplings and patties of Jeju black pork ribs.
The Korea House has long been promoting the country’s culinary heritage with Cho Hee-sook, a veteran chef and recipient of the Michelin Mentor Chef Award, serving as culinary advisor and Kim Do-seop, a certified trainee of royal court cuisine, leading the Korean Food Research Team. For decades, the institution has delved into regional ingredients and historical recipes, preserving and reimagining traditional flavors for modern diners.
Reservations for the seasonal delights can be made by phone or through the Catch Table mobile app. The winter menu will be available until March 6.