Korean Royal Cuisine Culture Foundation
Korean royal cuisine has been part of my family for generations. With my grandmother carrying on this culinary tradition, I grew up seeing royal cuisine not simply as food, but as a cultural heritage that must be practiced, shared, and passed on.
My work with the Korean Royal Cuisine Culture Foundation began with a desire to take part in that preservation myself. Since then, I have explored different ways to keep the tradition relevant today—from introducing royal cuisine to younger and international audiences through digital media and fundraising, to training in its preparation, working in a royal cuisine restaurant, and studying food through scientific research.
2026 Korean Royal Court Cuisine Open Event
Participated in a public cultural program focused on recreating dishes served at the 1902 Imperial Banquet of the Korean Empire. Studied the historical background, ingredients, and preparation methods of traditional royal dishes including Yeonjeo-jeung (Braised Tender Pork) and Saeng-jeonbok-cho (Braised Fresh Abalone), and completed the related royal cuisine culture course.
Traditional Heritage Fundraising Campaign
Led an online fundraising campaign to support the preservation of Korean royal cuisine and traditional food culture. Designed and sold tote bags featuring traditional Korean patterns, raising approximately $2,000 to support cultural preservation and experience programs.
Jihwaja Royal Cuisine Restaurant Internship
Worked as a waiter and intern at Jihwaja, a restaurant specializing in Korean royal court cuisine. Introduced traditional dishes to guests by explaining their ingredients, historical background, and cultural significance, gaining firsthand experience in how royal cuisine is presented and preserved in a modern restaurant setting.
Food Science Research Internship
Worked as a research intern in the Laboratory of Culinary Science at Ewha University, gaining experience with sensory testing and preliminary data collection. Participated in small-group research sessions and weekly graduate lab meetings, while exploring possible methods for a planned TCATA sensory experiment under the guidance of a graduate researcher.
Traditional Korean Cuisine & Sports Nutrition Research
Conducted an independent research project examining how traditional Korean foods can be applied to sports nutrition. Focused on kimchi and bibimbap, analyzing their nutritional components and potential benefits for athletes while considering how traditional foods can be adapted for modern performance needs without losing their cultural identity.
Developed a research presentation and recorded presentation video based on the project for The Scholars Circle Research Summit, where the research received the Silver Award.
