Joseon Dynasty Royal Court Cuisine in K-Pop Demon Hunters

Explore Joseon Dynasty royal cuisine in K-Pop Demon Hunters, including Imjasutang, Naengmyeon, and royal desserts—information no blogger, YouTuber, TikToker, or Instagrammer has ever revealed. I’m sharing it for the very first time worldwide.

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Joseon Dynasty Banquet Scene in K-Pop Demon Hunters

Captured Images of the Joseon Dynasty Royal Cuisine Scene from K-Pop Demon Hunters

In K-Pop Demon Hunters, we learn about the past of Jinu, the leader and main vocalist of the Saja Boys. Around 400 years ago, Jinu was born during the Joseon Dynasty and lived with his mother and younger sister. He made a living by performing music on the streets with his worn-out bipa (a traditional Korean lute), but success always seemed out of reach.
One day, a demon spirit (Gwima) appeared and tempted Jinu with a deal. After accepting the pact, Jinu’s voice became extraordinarily powerful, earning him the king’s favor. His social status rose dramatically, and he and his family were invited to live inside the royal palace.
In the film, there is a lavish Joseon royal banquet scene where Jinu and his family dine luxuriously within the palace. This scene vividly showcases traditional Korean royal cuisine, symbolizing both Jinu’s success and the tragic consequences of his fateful deal.
In the next section, I will explain this royal cuisine scene in detail.

This scene recreates traditional royal cuisine from the Joseon Dynasty. In Korea, most royal dishes refer to the foods that were served to kings and the royal family during the Joseon era.
Detailed records of these dishes can be found in the “Jinyeon Uigwe” (Royal Banquet Protocols), which meticulously document the menus, preparation methods, and presentation of royal feasts.
In popular culture, royal cuisine gained worldwide recognition through the Korean historical drama Jewel in the Palace, which tells the story of royal court chefs who prepared elaborate meals for the kings of Joseon.

During the Joseon Dynasty, people practiced a floor-sitting lifestyle, which was a defining feature of traditional Korean culture. They sat on square floor cushions called bangseok — padded mats filled with cotton for comfort, since sitting directly on the floor for long periods could be painful.
Naturally, meals were also enjoyed while sitting on the floor. When it was time to eat, the dishes prepared in the royal kitchen were carefully arranged on small individual dining tables called soban. Court ladies (gungnyeo) would then carry the soban trays by hand and serve them directly into the royal chambers. Once the soban was placed, everyone would sit around it to dine together in a respectful, intimate setting typical of the era.

For reference, the soban is a traditional small wooden table that was widely used in Korea from ancient times through the Joseon Dynasty. It served both as a portable food tray and a personal dining table.
The soban typically featured a large flat top resembling a tray with four short legs attached underneath. Its size was usually about 50 cm wide—roughly the width of an adult’s shoulders—and 25 to 30 cm tall, allowing a person to use it comfortably while sitting on the floor without having to bend too much. This compact yet practical design made the soban an essential part of everyday Korean dining culture for centuries.

The royal cuisine featured in K-Pop Demon Hunters represents the “Surasang”, a traditional royal dining table reserved for the king, queen, and members of the royal family. More specifically, the scene depicts a “banquet table” (Janchis-sang) prepared during royal feasts and celebrations.
A traditional Joseon banquet table typically included nine or more dishes, each meticulously arranged on small soban tables. As shown in the film, each soban held an assortment of foods neatly organized by type and stacked in separate bowls to create a visually impressive tiered display, often reaching 25 to 40 centimeters in height.
This vertical arrangement served two main purposes: it maximized space on the small soban and symbolized abundance and prosperity, visually expressing the king’s generosity and joy shared with his courtiers during grand celebrations.

Detailed Description of the Royal Cuisine Featured in K-Pop Demon Hunters

Images Explaining the Royal Korean Cuisine Menu Featured in the Joseon Dynasty Scene of K-Pop Demon Hunters

1. Imjasutang (Cold Sesame and Chicken Soup)

Imjasutang is a traditional Korean chilled chicken soup known for its nutty sesame flavor and restorative qualities, especially enjoyed during the hot summer months to boost energy and stimulate the appetite. The word “imja” refers to sesame, the key ingredient that gives this dish its rich, creamy base.
This royal-style dish was often served in the Joseon Dynasty’s palace or noble households as a nutritious delicacy. It’s made by boiling a young chicken to create a light broth, blending toasted sesame seeds and pine nuts into the broth to form a smooth, nutty soup, and then seasoning it with salt. The dish is served cold, topped with shredded chicken breast, julienned cucumber, egg garnish, shiitake mushrooms, and jujube slices.
Imjasutang is valued not only for its flavor but also for its health benefits — it’s believed to help reduce cholesterol, prevent arteriosclerosis, and alleviate fatigue and memory loss.

The main differences between Imjasutang and Samgyetang lie in their preparation methods, serving temperature, and ingredients.
Imjasutang is a cold royal soup traditionally enjoyed in the summer as a refreshing and nutritious dish. It features a sesame-based broth made by blending toasted sesame seeds (imja) and pine nuts into chicken stock. The soup is served chilled, with shredded chicken and garnishes such as cucumber, egg strips, mushrooms, and jujubes. It’s creamy, nutty, and light, making it easy to digest and perfect for hot weather.
In contrast, Samgyetang is a hot ginseng chicken soup made by boiling a young chicken stuffed with glutinous rice, ginseng, jujubes, garlic, chestnuts, and medicinal herbs. Rooted in the Korean “fight heat with heat” (iyeol chiyeol) philosophy, it’s served steaming hot to restore stamina and strengthen the body during summer’s hottest days.
In summary, Imjasutang is a cold, nutty sesame chicken soup that cools and refreshes the body, while Samgyetang is a hot, herbal ginseng chicken soup that warms and revitalizes — both serving as traditional Korean health foods tailored to different needs and seasons.

2. Hwachae (Traditional Korean Fruit Punch)

Hwachae, a traditional royal Korean fruit punch, was a refreshing summer delicacy and dessert enjoyed by the royal family during the Joseon Dynasty. It was made by mixing fruits, edible flowers, and medicinal herbs in chilled or infused water sweetened with honey or sugar. Each version reflected seasonal beauty and royal aesthetics, with notable varieties featuring yuja (citron), pomegranate, and omija (magnolia berry).
The name Hwachae literally means “flower-floating water,” symbolizing elegance and grace. In the royal court, it was delicately prepared to stimulate the appetite of queens and royal consorts and to serve distinguished guests. Historical records describe it as a sweet, fragrant drink often made with honey, sugar, and ice, valued for both its health benefits and visual beauty.

In modern Korea, Hwacha(e) has evolved into popular summer desserts such as bingsu (shaved ice topped with milk and condensed milk) or fruit punch-style hwachae made with soda and mixed fruits, continuing its legacy as a cooling seasonal treat.

3. Naengmyeon (Cold Noodles)

Naengmyeon was one of the most beloved royal dishes during the Joseon Dynasty. It is a traditional cold noodle dish made with buckwheat noodles served in a chilled broth, either made from dongchimi (radish water kimchi) or beef stock. Among the royal variations, Baedongchimi Naengmyeon was especially favored by Emperor Gojong. This version featured a pear-infused dongchimi broth topped with sliced pear, pine nuts, beef slices, and egg garnish, creating a refined and elegant presentation that reflected the sophistication of royal cuisine.
Although historical records describe naengmyeon as a seasonal winter dish, it became a delicacy enjoyed year-round in the royal court. The royal version focused on clean, balanced flavors rather than spiciness, highlighting the harmony between buckwheat noodles, mild radish kimchi, and tender pork slices. Beginning in the reign of King Sukjong and continuing through the eras of Kings Sunjo, Heonjong, Cheoljong, and Emperor Gojong, naengmyeon remained a staple on the royal table. By the late Joseon period, Pyongyang-style naengmyeon spread from the northern regions to the capital, becoming popular among commoners as well and eventually evolving into one of Korea’s most iconic cold noodle dishes.

4. Maebyeong (Ceramic Liquor Bottle)

A Maebyeong is a traditional Korean ceramic vessel characterized by its narrow mouth, long neck, broad shoulders, and gently tapering lower body. Historically, it was used as an elegant liquor bottle, often reserved for storing and serving expensive alcoholic beverages. During royal banquets in the Joseon court, multiple rounds of drinks were typically served, and different kinds of liquor were presented in beautifully crafted Maebyeong bottles. These vessels commonly held cheongju (a refined clear rice wine) or yakju (a medicinal wine brewed with herbs), reflecting the refinement and sophistication of royal dining culture.

5. Dasik (Traditional Korean Tea Cookies)

Dasik refers to a traditional confection served in the royal court of the Joseon Dynasty, made from a variety of ingredients and crafted into small, beautifully shaped and colored cakes or sweets. It was enjoyed by the king and queen as a light snack to accompany tea or used for ceremonial occasions. Typical ingredients included chestnuts, jujubes, pine nuts, salt, and honey, resulting in mildly sweet and delicate flavors. The category of dasik encompasses various types of traditional Korean confections such as yakgwa (honey cookies), gangjeong (crispy rice puffs), pyeon-gwa (pressed sweets), and suksil-gwa (cooked fruit confections).
Each piece was noted for its refined color, intricate patterns, and distinct texture, embodying the aesthetic sensibilities and formal elegance of the royal kitchen. The making of dasik reflected the principles of yin and yang and the five elements, harmonizing flavor, color, and symbolism. Records in The Annals of the Joseon Dynasty and The Royal Court Cuisine Archives describe in detail the recipes and utensils used, preserving the artistry and legacy of this royal delicacy.

6. Gakseok Jeonggwa (Traditional Korean Candied Fruits and Roots)

Gakseok Jeonggwa was a luxurious royal confection served in the Joseon Dynasty court, consisting of various types of jeonggwa—traditional preserved sweets such as dried persimmons, yakgwa (honey cookies), and yugwa (rice puffs)—crafted in multiple vibrant colors and beautifully arranged on a single plate. This dessert emphasized visual harmony and color balance, reflecting the Obangsaek theory of the five traditional colors symbolizing balance and fortune in Korean philosophy.
Each piece of gakseok jeonggwa was meticulously shaped to uniform size and form, highlighting both precision and aesthetics. It was typically served as a refined dessert at royal banquets and feasts for kings, royal family members, and high-ranking officials, often accompanied by sikhye (sweet rice punch). Historical records in The Annals of the Joseon Dynasty and royal culinary archives note that various natural ingredients, honey, and medicinal herbs were used to create these sweets, not only for their flavor and visual beauty but also to symbolize health, longevity, and prosperity.

7. Gakseokhwa (A royal Korean dish that artfully combines meats, seafood, vegetables, and rice cakes in a colorful, harmonious presentation)

Gakseokhwa was a royal court dish from the Joseon Dynasty that showcased a vibrant array of colors created using natural pigments on various ingredients such as vegetables, fruits, rice cakes, or preserves. It represented the artistic and philosophical essence of Korean royal cuisine, where harmony and balance were expressed through color and form.
Based on the Obangsaek theory—the five traditional colors symbolizing the harmony of yin and yang and the five elements—gakseokhwa embodied both aesthetic beauty and symbolic meaning. It was often served at royal banquets and feasts as a dessert or centerpiece, pleasing both the eyes and the palate of the king and royal family. More than just food, it was considered a reflection of refined artistry and spiritual balance, and its preparation methods and ceremonial uses are documented in The Annals of the Joseon Dynasty and royal culinary records.

8. Jeonyuhwa (Pan-Fried Delicacy with Decorative Garnishes)

Jeonyuhwa was a refined type of jeon (pan-fried dish) served in the royal court during the Joseon Dynasty. It was made by carefully shaping finely prepared ingredients—such as meat, fish, vegetables, or rice cakes—into small, uniform pieces, seasoning them lightly with salt, and pan-frying them to a soft, savory finish.
This dish exemplified the elegance and precision of royal cuisine, where balance in flavor, texture, and presentation was essential. Jeonyuhwa was one of the main side dishes served to the king and royal family, symbolizing both care and artistry in culinary preparation. It was crafted by highly skilled royal chefs (sanggung and suksu) who followed meticulous techniques, and its recipes and ceremonial significance are detailed in The Annals of the Joseon Dynasty and other royal culinary records.

9. Yakgwa (A pastry made by mixing wheat flour with honey and oil, shaping it in molds, and deep-frying it until golden)

Yakgwa is a traditional Korean confection that was highly favored in the royal court during the Joseon Dynasty. It is made by mixing wheat flour with honey, rice syrup, and ginger juice to form a dough, which is then deep-fried until golden brown. The result is a chewy, fragrant pastry that balances sweetness with a rich, nutty flavor.
In the royal court, yakgwa was often served at banquets and ceremonial occasions for kings and royal family members. Its intricate shapes and delicate golden color reflected the grace and refinement of royal desserts. The name “yakgwa” literally means “medicinal confection,” symbolizing the use of wholesome ingredients believed to promote health and well-being.
Detailed records of its preparation and ceremonial use appear in The Annals of the Joseon Dynasty and other royal culinary documents, marking yakgwa as an important part of Korea’s traditional food heritage.

10. Daecho & Saengnyul (Red dates and peeled chestnuts prepared as a convenient, ready-to-eat snack)

Daecho refers to large, firm jujubes used in Joseon Dynasty royal cuisine. They were primarily added to dishes for their natural sweetness and perceived medicinal benefits, enhancing both flavor and the healthful qualities of the food. In the royal court, daecho was commonly used in soups, pancakes, steamed dishes, and sweet preserves (jeonggwa) to elevate taste and symbolize nourishment.

Saengryul was a traditional grain ingredient used in royal cuisine, often combined with glutinous rice or wheat flour to make rice cakes (tteok) or pancakes (jeon). It played a key role in both everyday royal meals and banquet dishes, selected for its health benefits and visual appeal. Both daecho and saengryul were considered essential ingredients in court cuisine, carefully used according to the principles of yin-yang and the five elements to balance taste, nutrition, and aesthetics.

List of Restaurants in Seoul Where You Can Experience Joseon Dynasty Royal Cuisine

Restaurant Specializing in Traditional Korean Royal Cuisine	nformation including location, key features, and more
Jihwaja	• Address: 125 Jahamun-ro, Jongno-gu, Seoul, South Korea • Course Price Range: KRW 150,000 – 200,000 • Jihwaja is a premier traditional Korean royal cuisine restaurant, faithfully recreating Joseon Dynasty surasang and royal banquet dishes (jinyeon, feasts, etc.) using authentic recipes. Known for its pure and healthy flavors, the restaurant uses only natural ingredients without artificial seasonings or additives.
Korea House	• Address: 10 Toegye-ro 36-gil, Jung-gu, Seoul, South Korea (Korea House) • Course Price Range: KRW 200,000 – 250,000 • Korea House, established in 1957 as a state guesthouse, is a cultural complex showcasing Korea’s traditions through state banquets, Korean cuisine education, and preservation of traditional culture. Its royal cuisine menu—including Sinseollo, Imjasutang, Gujeolpan, and Jin-eo Byeolchan—is developed by expert chefs from the Korean Food Research Institute using historical texts and old recipes. Guests can enjoy these authentic royal dishes in a beautifully preserved traditional hanok setting.
Onjium	• Address: 4th Floor, Onjium, 49 Hyoja-ro, Jongno-gu, Seoul, South Korea • Course Price Range: KRW 170,000 – 250,000 • Onjium is a Michelin 1-star fine dining Korean restaurant. Led by certified Joseon Dynasty royal cuisine chefs Eunhee Jo and Seongbae Park, along with their research team, Onjium presents seasonal and traditional Korean dishes reinterpreted in a modern style, following the philosophy of “On-go-ji-shin” (learning from the past, innovating for the future).
Bongraheon	• Address: Bongraheon, Mayfield Hotel, 94 Banghwa-daero, Gangseo-gu, Seoul, South Korea • Course Price Range: KRW 110,000 – 300,000 • Bongraheon is an authentic royal Korean set-menu restaurant located inside the Mayfield Hotel in Gangseo-gu, Seoul. It modernly recreates Joseon Dynasty royal cuisine and traditional upper-class Korean dishes. The name “Bongra” refers to the summer scenery of Mount Geumgang, and “heon” denotes the hierarchical halls of the Joseon palace, reflecting the restaurant’s emphasis on tradition and elegance.
Mugunghwa	• Address: Mugunghwa, 38th Floor, Main Building, Lotte Hotel Seoul, 30 Eulji-ro, Jung-gu, Seoul, South Korea • Course Price Range: KRW 180,000 – 340,000 • Mugunghwa is a premium Korean fine-dining restaurant located on the 38th floor of the Main Building at Lotte Hotel Seoul in Sogong-dong. It offers meticulously modernized courses of Joseon Dynasty royal cuisine and traditional upper-class Korean dishes. Boasting over 37 years of tradition, Mugunghwa features spacious Korean-style dining areas and luxurious service, earning recognition in the Michelin Guide’s “The Plate.”
La Yeon	• Address: La Yeon, 23rd Floor, The Shilla Seoul, 249 Dongho-ro, Jung-gu, Seoul, South Korea • Course Price: KRW 320,000 • La Yeon is a Michelin 2-star (as of 2025) Korean fine-dining restaurant located on the 23rd floor of The Shilla Seoul. Since its opening in 2014, it has been recognized globally for showcasing the value of traditional Joseon Dynasty royal cuisine, upper-class Korean fine dining, and modern interpretations of Korean cuisine.

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K-Pop Demon Hunters Food Scene: Complete Guide to Royal Korean Banquet Dishes and Their Meanings