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The hit K-drama “Bon Appétit, Your Majesty” has captivated audiences not only with its time-traveling romance but also with its spectacular display of culinary artistry. The show’s protagonist, the talented French-trained chef Yeon Ji-yeong (played by Yoona Lim), finds herself in the Joseon era, where she uses her sophisticated skills to redefine royal cuisine. Her philosophy is one of thoughtful fusion—marrying the precision of French techniques with the deep, soulful flavors of traditional Korean ingredients.
Here are eight of the most unforgettable dishes from the series that beautifully illustrate this cross-cultural culinary dialogue.
1. Gochujang Bibimbap with French Brown Butter
This dish elevates the beloved Korean classic, bibimbap. Instead of the traditional sesame oil, Ji-yeong introduces beurre noisette (brown butter). This French staple, made by gently caramelizing milk solids in butter, imparts a rich, nutty aroma that deepens the fermented complexity of the gochujang without overpowering it. The result is a familiar comfort food with an added layer of luxurious depth.
A vibrant bowl of bibimbap, reimagined with a glossy, rich finish.
2. Sous Vide Steak with a “Joseon MSG” Rub
Here, Ji-yeong perfectly merges a modern French cooking method with timeless Korean flavors. The steak is cooked using the sous vide technique, ensuring a perfectly even texture and tenderness. The seasoning, however, is purely Korean: a powerful umami powder she calls “Joseon MSG,” made from dried anchovies, salted shrimp, and mushrooms—the foundational elements of many Korean broths.
Perfectly cooked steak, a testament to the precision of the sous vide technique.
3. A Royal Meal Served in a French Haute Cuisine Style
Ji-yeong revolutionizes the traditional, abundant Korean royal banquet by introducing the sequential, course-based structure of French haute cuisine. She serves familiar dishes like venison tartare (a nod to yukhoe) and grilled meats, but presents them as a curated culinary journey, allowing each flavor to be appreciated individually.
4. Clam and Spinach Doenjang Soup
In a powerful display of culinary wisdom, Ji-yeong proves that the best technique is sometimes no technique at all. This traditional doenjang-jjigae (fermented soybean paste stew) is served without any fusion elements. Its authentic, comforting flavor serves as a reminder that food’s primary role is to connect and soothe, a lesson she understands deeply.
A comforting bowl of traditional Doenjang-jjigae with clams.
5. Snowflake Schnitzel for the King
Adapting a European breading method similar to that used for schnitzel or modern Korean donkatsu, Ji-yeong creates a comforting yet sophisticated dish for a stressed king. It’s a brilliant act of cultural diplomacy, showcasing her versatility and ability to create food that nourishes both body and spirit.
6. Joseon Macarons with Korean Flavors
This dessert is perhaps the ultimate fusion challenge. Ji-yeong employs the highly technical French macaronage method to create delicate macarons. However, the flavors are entirely Korean, drawing from a palette of black sesame, earthy mugwort, sweet jujube, and floral gardenia. It’s French form meets Korean soul.
Delicate macarons infused with unique, traditional flavors.
7. Doenjang Pasta with Buckwheat Noodles
In another clever fusion, Ji-yeong uses the fermented, savory depth of doenjang to create a rich sauce, much like aged cheese or anchovies are used in Italian pasta dishes. By serving it over Korean buckwheat noodles instead of wheat pasta, she creates a dish that is both innovative and texturally familiar to the Korean palate.
8. Rice Wine Beef Bourguignon
Ji-yeong tackles the classic French braise, boeuf bourguignon, with an intelligent ingredient swap. Understanding that the acidity of Burgundy wine is key to tenderizing the beef, she substitutes it with Korean wild grape wine (moru wine). This maintains the functional chemistry of the dish while infusing it with a subtle, distinctly Korean flavor profile.
A rich, slow-cooked beef stew, reminiscent of the classic boeuf bourguignon.
