Why Yakgwa Was Beloved by the Joseon Royal Court

– Its Value as Royal Cuisine and Historical Records

Yakgwa is one of the most refined traditional Korean confections, and it held a particularly special place in the royal court during the Joseon Dynasty. More than just a sweet treat, yakgwa was a key part of court rituals, banquets, and ancestral rites.

Official historical records such as the Annals of the Joseon Dynasty (Joseon Wangjo Sillok) and Uigwe (Royal Protocols) frequently mention the use of yakgwa in royal events. This article explores why yakgwa was so highly regarded by the royal family, its role as royal cuisine, and how it appeared in royal banquets.

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Yakgwa: A Confection Symbolizing Royal Elegance

Yakgwa is made by kneading wheat flour with honey, sesame oil, ginger juice, and rice wine, then deep-frying the dough and soaking it in honey syrup. Its preparation uses ingredients known for their health benefits, which made it especially valued in the royal court.

The word “yak” (藥) means “medicine,” reflecting the belief that food should also promote health. This fits with the philosophy of royal cuisine, which prioritized the well-being of the king and queen.

In Joseon society, food was seen not just as sustenance but as a symbol of virtue and health. Yakgwa stood out as one of the most iconic traditional confections (hangwa) representing these ideals.

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Yakgwa’s Role in Royal Court Cuisine

In the royal court, yakgwa was served in three major contexts:

1. Ancestral Rites
Royal ancestral rites were among the most important state ceremonies. In rituals like the Jongmyo ancestral rites, yakgwa was a required offering. Even in ceremonies held by commoners, it was considered the highest-ranking traditional sweet.

2. Ceremonial Events
Royal weddings, 60th birthdays, and births were accompanied by ceremonial food, with yakgwa at the center. For example, records show that yakgwa was included in the feast during the royal selection of the crown princess (jinyeonrye).

3. Royal Banquets and Celebrations
At royal feasts, yakgwa was served as a dessert following the main course (jeongchan). It added an elegant finishing touch and was seen as a refined way to honor guests.

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Historical Mentions in the Annals of the Joseon Dynasty

Numerous records in the Joseon Wangjo Sillok and Uigwe highlight yakgwa’s significance in royal life. Here are a few notable examples:

• 1705 (King Sukjong’s Reign, Year 31): The king personally arranged for yakgwa and yumilgwa (another deep-fried sweet) to be given to the queen while she was ill. This shows that yakgwa was considered a health-promoting food.
• King Jeongjo’s Royal Banquet: During the 60th birthday celebration of his mother, Lady Hyegyeong (Hyegyeonggung Hong), a grand royal feast included 12 types of traditional sweets, with yakgwa featured as a key dessert.
• 1764 (King Yeongjo’s Reign, Year 40): During a palace banquet, the king presented yakgwa and described it as “food that carries the virtue of the heart,” indicating its symbolic moral value in royal culture.

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The Prestige and Cultural Meaning of Yakgwa

Yakgwa was beloved by the royal family not only for its flavor but also for its symbolism. Made with care, time, and premium ingredients, it embodied health, virtue, and refinement.

Ingredients like honey, oil, and ginger were traditionally used in medicine, so yakgwa was both nourishing and flavorful. Its elegant shape and neatly arranged presentation made it a fitting expression of courtly aesthetics.

The royal tradition of enjoying yakgwa later spread to aristocratic and common households, eventually becoming a staple for holidays and celebrations.

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Conclusion

More than just a traditional snack, yakgwa reflects the philosophy and values of the Joseon royal court. It was a symbol of health for the king and queen, a luxurious dessert for royal banquets, and an essential offering in rituals and ceremonies.

Even today, yakgwa continues to be cherished in Korean homes as a meaningful reminder of tradition. Its legacy lives on, honoring the sophistication and cultural depth of Korean royal cuisine.