Han Bok-ryeo (韓福麗; born May 13, 1947) is a researcher of

Korean royal court cuisine Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery ...

. She was born in 1947, the oldest daughter of

Hwang Hye-seong Hwang Hye-seong (hanja: 黃慧性; July 5, 1920 – December 14, 2006) was a professor and researcher of Korean royal court cuisine. After studying in Japan, she learned Korean royal court cuisine from the last kitchen court lady, Han Hui-su ...

, also a researcher of Korean royal court cuisine. She studied for her master's of Horticulture at The University of Seoul and Food Engineering at Korea University, and she got her doctorate in Food and Nutrition at

Myongji University Myongji University () is a private, Christian university founded in 1948 in South Korea. It provides higher education in the fields of engineering, sciences and humanities. It has two campuses: the Social Science Campus is located in Seoul and ...

. She follows after her mother who made an effort to systematize Korean royal court cuisine, so she contributes to its reproduction and modernization. For her success in these efforts, she won the official commendation of the Minister of Culture. She was engaged in developing menus and providing support at the

Inter-Korean summit Inter-Korean summits are meetings between the leaders of North and South Korea. To date, there have been five such meetings so far (2000, 2007 File:2007 Events Collage.png, From top left, clockwise: Steve Jobs unveils Apple Inc., Apple's first ...

in 2000; she also was the consultant for the dishes served in Korean soap opera ''

Dae Jang Geum ''Dae Jang Geum'' (; literally "The Great Jang-geum"), also known as ''Jewel in the Palace'', is a 2003 South Korean historical drama television series directed by Lee Byung-hoon. It first aired on MBC from September 15, 2003 to March 23, 2 ...

''. She is now the director of the Institute of Korean Royal Cuisine and is running two Korean restaurants named 'Jihwaja' (지화자), and 'Gungyeon' (궁연). She was registered as "important cultural property No.38: Korean royal court cuisine artisan."

Bibliography

*1985, ''Royal Court Cuisine and Seoul Cuisine'' (Daewonsa, color books series) *1989, ''

Tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok' ...

and Snacks'' (Daewonsa, color books series) *1991, ''Korean Traditional Cuisine'' (Kyomunsa) *1991, ''Han Bok-ryeo's Bop'' (The Deep Rooted Tree) *1995, ''Seoul Cuisine and Royal Court Cuisine'' (Daewonsa, color books series) *1995, ''How to Make Soybean Paste Like Mother-in-Law's from The Head Family'' (Dunggie) *1997, ''Food Life in Court'' ( Comprehensive Compilation of Korean Food No.6, Korean Cultural Heritage Foundation) *1998, ''Cooking is Fun When You Follow Han Bok-ryeo's Recipe'' (Joongang M&B) *1998, ''We Should Know This Cuisine 100'' (Hyeonamsa) *1999, ''We Should Know This

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

100'' (Hyeonamsa) *1999, ''Make

Easily, Deliciously, and Beautifully'' ( Institute of Korean Royal Cuisine) *1999, ''See Again and Study Traditional Food,

Eumsik dimibang The ''Eumsik dimibang'' or ''Gyugon siuibang'' is a Korean cookbook written around 1670 by Lady Jang (張氏, 1598~1680) from Andong Clan, Gyeongsang Province during the Joseon Dynasty. The author was in the noble ''yangban'' class and the book ...

'' ( Institute of Korean Royal Cuisine) *1999, ''Han Bok-ryeo's Side Dish Story'' (Joongang M&B) *2000, ''Make Hangwha Easily, Tastily, and Beautifully'' ( Institute of Korean Royal Cuisine) *2000, ''Han Bok-ryeo and Choi Nan-hwa's Korean Course Cuisine'' (Joongang M&B) *2000, ''Han Bok-ryeo's

Guk ''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...

Jjigae ''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...

, and

Jeongol ''Jeongol'' (전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''jjigae'', with the main difference bein ...

'' (Joongang M&B) *2001, ''Han Bok-ryeo's Korean Food 278'' (Joongang M&B) *2001, ''See Again and Study jeonsunmussangsinnsikyorijebup'' ( Institute of Korean Royal Cuisine) *2003, ''

, Han Bok-ryeo, Jeong Gil-ja's Royal Court Cuisine Carried on a Family Line'' ( Institute of Korean Royal Cuisine) *2004, ''Make Royal Court Cuisine at Home''(Chungrim) *2005, ''The Cook Book Removes Worry about Side Dishes'' (Joongang M&B) *2007, ''See Again and Study

Sanga yorok ''Sanga Yorok'' (hangul:산가요록, hanja:山家要錄) is a Korean cook book written in hanja in about 1459 by the royal family doctor, Jeon soon. The work also incorporates descriptions of farming. The terminology means "records for farming vil ...

'' ( Institute of Korean Royal Cuisine) *2008, ''The Cook Book Mother Gives Daughter'' (Housewife's Life Magazine)

References

Nate Person InformationRoyal Court Cuisine are not special things
* ttp://www.fooddesk.com/news/articleView.html?idxno=729 Best Suratgan court ladies following Dae Jang Geumbr>Following mother's Royal Court Cuisine

External links

Institute of Korean Royal Cuisine
{{DEFAULTSORT:Han, Bok-ryeo 1947 births Living people South Korean academics South Korean chefs Chefs of Korean cuisine

Bibliography

See also

References

External links