National Heritage Promotion Agency Publishes "Korea House Cookbook" Featuring Four Seasons of Korean Cuisine

Modern Reinterpretations of Traditional Recipes from Historical Texts such as "Jinyeon Euigwe"

The National Heritage Promotion Agency announced on March 26 that it has published "Korea House Cookbook: Harmony—Seasons Clear, Korean Cuisine Answers," a book compiling research on ingredients and culinary techniques used at Korea House.

This book covers seasonal ingredients and cooking methods tailored to the four seasons. It offers a modern reinterpretation of traditional recipes documented in historical texts such as "Jinyeon Euigwe," "Imwon Gyeongjeji," and "Gyuhap Chongseo." It also incorporates over 40 years of Korean cuisine research accumulated by Korea House.

The authors include Cho Heesook, a culinary advisor and former Michelin one-star chef, as well as Chef Kim Doseop, a certified master of the Intangible Cultural Heritage "Royal Court Cuisine of the Joseon Dynasty."

The National Heritage Promotion Agency has published both Korean and English editions to meet the demand for Korean cuisine. The book is priced at 55,000 won and is available for purchase on-site at Korea House.

Korea House, originally opened in 1957 as a state guesthouse, recently reopened after completing its first remodeling in 45 years. This year, it received the highest rating from the "Blue Ribbon Survey" and continues to focus on promoting traditional Korean cuisine.

This content was produced with the assistance of AI translation services.