Han Bok-ryo, chief of the Institute of Korean Royal Cuisine, makes royal court cuisine by using various traditional sauces and condiments at Gyeongbok Palace, the main royal palace during the Joseon Dynasty (1392-1910), in Seoul on Oct. 15, 2020, as she attends an event for the opening of the palace's facility that stored the Korean bean paste "doenjang," the traditional Korean soy sauce "ganjang" and other seasonings. (Yonhap)
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