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food featured on Bon Apetite Your Majesty (K-Drama

6 min read

food featured on Bon Apetite Your Majesty (K-Drama

Submission Notes

Here is the extracted article text from “Every dish featured on Bon Appétit, Your Majesty” by Emmelyn Mah (Prestige Online, Oct 2, 2025):

Overview

Bon Appétit, Your Majesty is a 12-episode Netflix K-drama adapted from Park Kook-jae’s web novel Surviving as Yeonsan-gun’s Chef, directed by Jang Tae-yoo and produced by Studio Dragon. It stars Im Yoon-ah as Yeon Ji-young, a modern South Korean chef with French culinary training who is transported back to the Joseon era after an accident with an antique book during an eclipse. There, she meets Yi Heon (Lee Chae-min), a young monarch inspired by the real-life Joseon king Yeonsangun, and the two bond over their shared passion for food.

Behind the Recipes

The show’s food was developed with Chef Shin Jong-cheol, executive chef of Ambassador Seoul Pullman hotel, alongside Professor Lee Jung-min, a royal court cuisine and ancient cookbook researcher. Chef Shin oversaw dishes including the Beef Tartare, Doenjang Pasta, Snowflake Schnitzel, Clear Dried Pollock Consommé, and Black Sesame Macarons. Each dish went through a minimum of five cooking experiments and over 15 hours of development work.

Dishes Featured in the Show

  1. Hünkârbeğendi – A Turkish dish meaning “The Sultan liked it,” made of grilled puréed eggplant with bechamel sauce topped with grilled meat. Cooked by competitor Cihan Meric at La Poele D’or.

  2. Polvo à Lagareiro or Polvo Guisado – A Portuguese octopus dish, either braised with herbs and garlic in olive oil, or stewed in a rich tomato and red wine sauce with spices like allspice, paprika, cinnamon, and chilli flakes.

  3. Turkey Roulade – Turkey with a beef brisket centre stuffed in Savoy cabbage skin, made by Chef Cherbe Dimitri of France for the La Poele D’or finals.

  4. Venison Chateaubriand – Ji-young’s championship-winning dish, reverse-seared with rice straw for a smoky flavour, paired with a red ginseng and Korean blackberry sauce, soybean purée, and a misutgaru (Korean grain powder) tuile.

  5. In-flight Meal – A bread roll, butter, macarons, and a creamy prawn porridge enlivened with gochujang from a tube.

  6. Gochujang Butter Bibimbap – An elevated bibimbap made with local vegetables, mushrooms, and egg, finished with gochujang and browned butter. This dish moves Yi Heon to tears.

  7. Sous Vide Beef Tenderloin – Beef slow-cooked wrapped in seaweed and paper (an ancient sous-vide method), served with homemade MSG powder made from crushed mushrooms, anchovies, and dried shrimp.

  8. Haute Cuisine (Multi-course) – Includes steak tartare with vegetables and raw egg yolk served with kelp chips, a creamy milk and pea potage, and charcoal-grilled deer tongue as the main.

  9. Yeonpo-tang – A clear broth with jeolmi doenjang, Pyogo mushrooms, caterpillar fungus, chicken, and griddle-fried tofu stuffed with minced chicken, garnished with water parsley.

  10. Eo-mandu – A Joseon-era royal steamed dumpling using thinly sliced grey mullet fillets as wrappers (instead of flour), filled with minced beef, stir-fried cucumber, mung bean sprouts, and tofu, served with a doenjang, vinegar, and honey dipping sauce.

  11. Clam and Spinach Doenjang Soup – Doenjang soup with clams from the Seomjin river and boiled spinach, served with blanched and seasoned spinach as a banchan.

  12. Doenjang Pasta with Fermented Soybean Sauce – Buckwheat noodles in soybean sauce with sautéed spinach, sesame, and clams.

  13. Chicken Soup – A simple rice gruel flavoured with chicken broth, garnished with gingko nuts, paired with dongchimi (Korean radish kimchi).

  14. Baekmaja-tang – A cold chicken soup made with a young hen, shredded chicken, and ground sesame seeds.

  15. Hwangjagye Hondo-tang – A soup simmered from the bones of a yellow-feathered hen, served with chicken dumplings.

  16. Snowflake Schnitzel – A Joseon-era schnitzel using deep-fried loose batter as “snowflake” breadcrumbs, pounded flat beef coated in flour and egg, served with a sweet and sour berry jam, tartar sauce, and burdock fries.

  17. Sesame Macarons – French macarons flavoured with black sesame, served to Ming delegates, which sparks a cooking competition.

  18. Dongnae Pajeon – A Korean scallion pancake made with wheat flour that reminds inventor Jang Chun-saeng of his childhood in Busan.

  19. Wild Grape Rice Wine Boeuf Bourguignon – Beef ribs slow-simmered in Korean wild grape rice wine, flambéed, served with puréed pumpkin and crispy puffed rice.

  20. Gyejeong – An ancient Kung Pao chicken made with chilli peppers, Szechuan peppercorns, chicken, and cashews, flambéed dramatically.

  21. Joseon Temple Food – A temple food spread featuring lotus leaf-wrapped rice steamed with gingko, peas, grains, and pumpkin, alongside vinegar-pickled lotus root filled with Omija, gardenia, mulberry leaves, soy sauce, and vinegar.

  22. Peking Duck Rolls – Deconstructed Peking duck where the crispy skin is used as a wrap with sticky glutinous rice, cucumber, and green onion, finished with taro mousse and sesame (majiang) sauce.

  23. Fo Tiao Qiang (“Buddha Jumps Over the Wall”) – A luxurious Chinese soup from Fujian province, here made with lion’s mane mushroom, deer tendon, and other premium ingredients stewed for hours.

  24. Ginseng-infused Ogolgye Samgye-tang – Pressure-cooked silkie hen with wild-harvested ginseng, morel mushrooms stuffed with minced chicken and nurungji (scorched rice), finished with a nurungji cracker.

  25. Roasted Silkie Hen Stuffed with Rice – Whole ogolgye stuffed with glutinous rice, jujube, chestnuts, ginseng, and milkvetch root, rubbed with butter and roasted like Peking duck, served with Korean-style mustard sauce and macarons.

  26. Dumplings in Soup – Light dumplings in clear broth with an assortment of banchan, shared between Ji-young and Yi Heon.

  27. Joseon Restaurant (for Prince Jinmyeong) – Gourd-shaped rice cakes and sujebi (hand-torn noodles) in a restorative broth made from ox feet, velvet antler, and cheongung root.

  28. Soy Meat Gujeolpan and Eggplant Pie – A nine-compartment platter of soy meat delicacies arranged around jeon (Korean pancakes) for wrapping, served with an eggplant pie, prepared for the Queen Dowager’s birthday.

https://www.prestigeonline.com/my/lifestyle/culture-plus-entertainment/bon-appetit-your-majesty-dishes-recipes/

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