If there’s one thing K-dramas never do halfway, it’s the food. Bon Appétit, Your Majesty may sell itself on time travel and palace intrigue, but let’s be real: half the fun is watching Yoona Lim’s Yeon Ji-yeong turn a kitchen into a runway of culinary diplomacy. And unlike the endless “fusion” restaurants that toss kimchi into a baguette and call it innovation, Ji-yeong’s philosophy is the real deal — a cultural handshake between French technique and Korean heritage.
This isn’t about fancy plating for Instagram. It’s about respect, memory, and a little bit of audacity. Every dish Ji-yeong serves is both a plot twist and a love letter to her roots.
Joseon macarons with traditional Korean flavours
When a royal cooking challenge demands precision, Ji-yeong doesn’t just flex her pastry skills — she remixes them. Think French meringue perfection, but with black sesame’s nutty depth, mugwort’s earthy bite, jujube’s natural sweetness, and gardenia’s floral charm. It’s not fusion for the sake of it. It’s storytelling — delicate shells filled with taste memories every Korean viewer instantly recognises.
Doenjang pasta with fermented soybean sauce
Sometimes the boldest move is no move at all. Instead of dazzling the court with tricks, Ji-yeong turns to a simple, authentic doenjang-jjigae. Seasonal clams, a broth that hugs you from the inside out — it’s proof that mastery also means knowing when to step back and let tradition do the talking. After all, comfort is a power move.
Snowflake schnitzel adapted for diplomatic dining
Breaded cutlets might scream “Western technique,” but Ji-yeong cleverly adapts it into donkatsu-inspired comfort food. Crunchy exterior, tender interior — the kind of dish that works just as well for a stressed king as it does for impressing foreign dignitaries. Call it edible soft power.
Haute cuisine three-course progression with Korean ingredients
Forget the overwhelming spreads of Korean court banquets. Ji-yeong edits the excess into a French-style service that still celebrates Korean flavours. Venison tartare nods to yukhoe, while grilled meats channel the soul of Korean barbecue. Each course unfolds like a story — not a feast that swallows you whole, but a narrative you can savour bite by bite.
Gochujang bibimbap with French brown butter
At first glance, bibimbap seems too sacred to tamper with. But Ji-yeong sneaks in a genius twist: swapping sesame oil for beurre noisette. The brown butter’s nutty depth elevates gochujang’s spicy kick, adding luxury without losing comfort. It’s classic Ji-yeong — respect the roots, upgrade the technique.
Final Bite
Bon Appétit, Your Majesty reminds us that true creativity isn’t about abandoning tradition, but reimagining it. Ji-yeong proves that whether it’s on a palace table or a Netflix screen, food is always about identity, memory, and connection — with just enough glamour to keep us binge-watching (and hungry).
