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Order of Serving (Click the photo for the large size.)

1
Slice of Fresh Ginseng with Royal Jelly on Top

Cool the flatly sliced chestnuts, and put smooth and long slices of fresh ginseng on top.

2
Yellow Pumpkin Porridge (autumn, winter)

Take out seeds and boil skinned pumpkin, and mix in a mixer with soaked rice. Put in a pot with thick bottom, and boil porridge stirring with a wooden spoon. Season with salt when it is almost finished.
3
Black Sesame Porridge (spring, summer)

Mix and boil black sesame and nonglutinous rice powder. (Season with salt before eating)

4
Kimchi with Blanched Vegetables, Water Kimchi in a Soup Bowl

Boil the meat from the head of cow's terrine, remove oil, and boil again with spices. Press with stone hand mill.

5
Mung Bean Jelly, Vegetables in Julienne Cut and Minced Meat with Flavor of Sesame Oil

Make a mung bean jelly, and slice it and mix it with sesame oil, salt, pepper, seaweed powder, roasted liver, cucumber, and mung-bean sprouts.

6
Assorted Meat and Vegetables in Julienne Cut with Crepe in Royal Revolving Dish
Put 8 types of ingredients (oak mushrooms, egg yolk fried strips, stir-fried beef, bellflower, cucumber, egg white fried strips, manna lichen mushroom or pine nuts) and crepes (flour, glutinous rice powder, a little oil and water, seasoned with salt and thinly fried on a pan) on a round dish with 9 sections.

7
Jelly Fish and Cucumber with Mustard Dressing

Mix jelly Fish (thoroughly washed and mixed with vinegar and salt), cucumber, and mustard dressing (mustard, vinegar, salt, water).

8
Marinated Beef Ribs on a Saucepan

Season with various spices and fry on a hot pan with mushroom.

9
Fresh Vegetables in Spices

Mix seasonal fresh vegetables with spices (hot pepper, soy sauce, lemon, apple, a little salt, sesame oil, sesame, garlic).

10
Three Kinds of Panfries of Meat, Vegetables and Fruits de Mer Served with Vinegared Soy Sauce

Put mussel (mix with onion, egg, a little seasoning), small green onion (wash and put mussel on top with sauce and fry), flour, sauce (egg, hondashi, dashida, water) and cook on a pan.

11
Various Panfried Ingredients with Soup in a Royal Charcoal Pot

Put panfried beef patties, fish fillet patties, minari, fried meatballs, white radish, oak mushroom, gingko, chestnut, meat soup and boil on charcoal.

12
Grilled King Prawn

Season king prawns and gill on a hot pan

13
Sauted Vegetables and Meat with Fine Vermicelli

Fry sweet vermicelli, oak mushroom, leek, onion, moki mushroom and sliced beef, and later add various vegetables and fry.

14
Evaporated Fillet of Dried Pollack

After soaking dried pollack, slice and season with spices (soy sauce, sugar, rice wine, pepper, sesame oil, garlic, spring onion). Put small green onion, sesame seeds, and spring onion strips on top.

15
Mushrooms with Twin Rice Balls in Kaesung Style and Sauted Meat, Vegetables
Fry rice patties, oak mushroom, onion, piment, calliflower, and sauted meat.
16
Sauted Meat, Vegetables and Mushrooms with Twin Rice Balls in Kaesung Style

Prepare skate fish, and slice pear, paengi mushroom, big green onion and red pepper into same sizes. Mix well with seasining, vinegar and sesame seeds.

17
Steamed Market Fish with Piquant sauce (May change according to season.)

Mix fish fillets, bamboo sprout, beef strips, white egg and stem on a steamer rack. Put red pepper and sliced spring pepper on top.

18
Soy Bean Paste Soup and a Bowl of Rice Served with Various Side Dishes (Side dishes are changed every season.)

Put yellow pumpkin, big pepper, tofu, green chili, and boil with soy bean paste water seasoned with meat soup.

19
Sweet Roll of Korean Millet

Dough Korean millet with hot water, cut into round rolls and fry on a hot pan. Boil the sweet beans and crush with sugar and salt. Make the sweet beans into small chalk like shapes and cover with millet.
20
Seasonal Market Fruits, Traditional Korean Rice Punch

Seasonal fruits cut and prepared.



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