For long-time Koreanovela and K-drama fans, one of the most timeless and unforgettable dramas is Jewel in the Palace. It was so popular that it even got the green light to have a second season, making it one of the few shows to be renewed for another season.
Based on the true story of the first female physician of the Joseon Dynasty, Jewel in the Palace follows Jang Geum, an orphaned kitchen cook who eventually became the King’s first female physician. She then goes on to learn various methods of Korean cooking and medicine to help with the King’s different ailments. (Read: Traditional Filipino Healthcare Practices: How Effective Are They?)
But the story isn’t the only thing that has gotten viewers hooked to the series—it was also the mouthwatering food that Jang Geum prepared for the royalty. They not only looked delicious when King was indulging in them, they were also satisfying to watch when Jang Geum was preparing them.
Luckily, we found out that the Korean Food Foundation (KFF) actually released a recipe book called Jewels of the Palace that features the food of royalties during the Joseon Dynasty—the last ruling dynasty of Korea! The book also takes inspiration from Jewel in the Palace, which definitely piques the interest of many. (Read: 3 Korean Dishes to Relive Your Best K-Drama Moments)
So now we’re listing three dishes from the book that you can try at home!
Jewel in the Palace Recipe: Dubu-jeongol
Dubu-jeongol or stuffed bean curd hotpot is a dish traditionally served to the king during the Joseon Dynasty. And because it is a hotpot, it is usually served during fall or winter. It has vegetables, meat, and a little bit of spice (a signature taste of Korean dishes), which makes it a burst of flavors in the mouth!
You can find the procedure for dubu-jeongol on page 65 of this link.
Jewel in the Palace Recipe: Yeonjeoyukjjim
It’s not news to any of us that Koreans love their meat—samgyupsal places are all the rage even here in the Philippines. And this love for meat goes beyond modern times as even those during the Joseon Dynasty and earlier dynasties loved to cook and eat any animal hunted for food. (Read: Planning a samgyupsal party at home? Here’s what you need to know!)
Yeonjeoyukjjim, a traditional food for the royalties during the Joseon Dynasty, translates to double-cooked pork belly with nuts. Grilling was also their method of cooking even during the era of dynasties; the only difference between then and now is that back then, different spices and methods were applied to get rid of the bad odor of the meat. (Read:
You can find the recipe for yeonjeoyukjjim on page 38 of the book.
Jewel in the Palace Recipe: Daechu-danja
Glutinous rice cakes are the final dish of a 12-part—yes, twelve!—meal of a king in the Joseon Dynasty. It comes in various flavors, and daechu-danja is one of them. Daechu-danja is jujube glutinous rice cakes when translated. It’s made of jujube, a sweet, apple-like fruit, which is usually chewy and commonly used for desserts in Asian countries. The daechu-danja is both sweet and nutty in flavor as it also contains shredded chestnuts.
A recipe for daechu-danja can be read on page 80 of the PDF.