Korea House Unveils Set Menu Inspired by Ancient Cookbooks After Renovation

Grilled Fish Tail

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The National Heritage Promotion Agency announced on March 9 that Korea House will launch a new royal cuisine spring menu in line with its reopening.

This set menu is curated with delicacies from both land and sea, inspired by traditional cookbooks such as "Siui Jeonseo" and "Gyuhap Chongseo." The most notable ingredient is jong-eo, an indigenous fish species restored in Gimje. The flesh of this fish, once served as a royal tribute during the Joseon Dynasty, is grilled to maintain a firm texture and infused with a subtle smoky aroma. The meal is accompanied by seasonal dishes including steamed sea cucumber stuffed with squid and shrimp, raw elephant clam from Geoje, and durup jeonbyeong (pan-fried wild vegetable crepes) from Gapyeong.

For lunch, the offerings include oshinban (a mixed spring vegetable rice dish) and steamed fresh abalone from Wando. Dosup Kim, head of the Korean Cuisine Research Team at Korea House, explained, "We have reinterpreted ingredients cherished in traditional food culture in a contemporary way, capturing the profound flavors of Korean cuisine."

Steamed Sea Cucumber

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Established in 1957 as a state guesthouse, Korea House has cemented its status as a culinary destination, winning three Blue Ribbon awards last year. The recent renovation expanded the kitchen, streamlined service pathways, and improved landscaping and customer convenience areas. Reservations can be made via the "Catch Table" application or by phone.

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