The Korean royal palace was notorious for having an abundance of food. Although an anomaly in terms of its vast amounts of food available year round, the imperial court is all encompassing of the different types of traditional Korean Cuisine. Imperial Korea was split into eight provinces, each having to send a variety of goods to the royal palace each month. This gave the royal palace the ability to make a wide variety of regional dishes regularly, making imperial cuisine reflective of traditional Korean cuisine as a whole. In addition to the abundance of dishes available in the imperial court, the preparation of these foods was well integrated into the framework of the imperial workforce. For example, the Board of Personnel was partially comprised of people gathering rice and preparing meals for the royal family. Many of the slaves and palace women were also involved in the procurement and preparation of food. The actual setup and preparation of the meals is very complex, so I won’t go into further details. The crucial thing to take away from this is that royal cuisine is a solid representation of traditional Korean food.
Korean Cuisine: An Illustrated History (by Michael J. Pettid)