Seen are some of the dishes featured in the fall specials at Korea House, a Korean cultural complex in Jung District, central Seoul. Courtesy of Korea Heritage Agency

Korea House, a cultural complex operated by the Korea Heritage Agency (KHA), introduces its new autumn fine dining menu in September, celebrating hansik (Korean cuisine) with a royal twist.

Located in Jung District in central Seoul, Korea House was established in 1957 as a guest house to introduce traditional Korean culture to both domestic and international visitors. Following renovations in 1981, the complex was transformed into a hanok, or traditional Korean house. It now showcases various aspects of Korean culture, including royal cuisine, traditional performances, and Korean-style weddings.

Korea House has become a popular attraction, particularly among international tourists, thanks to its association with K-pop band BTS, which shot their Billboard Magazine cover there, and its use as a filming location for many Korean dramas. The complex is bustling with overseas visitors eager to experience traditional Korean culture.

This fall, Korea House aims to captivate visitors by incorporating seasonal ingredients, once reserved as royal tributes, into their fine dining experience.

The new menu, inspired by the culinary traditions of the Joseon Dynasty (1392-1910), features high-end ingredients such as ogye (black-feathered chicken), the finest grades of red ginseng (steamed and dried ginseng) — jisam and cheonsam, pine mushrooms and jangsaeng doraji (bellflower root).

The exterior of Korea House, a cultural complex operated by the Korea Heritage Agency, which offers Korean cuisine, traditional Korean performing arts and Korean-style wedding services in downtown Seoul. Courtesy of Korea Heritage Agency

Each course is uniquely crafted, starting with a refreshing appetizer of Cold Seafood with Mustard Sauce, featuring various seafood complemented by a tangy mustard sauce. This is followed by a selection of dishes including Grilled Stuffed Portabella Mushrooms, hearty Pumpkin Porridge and savory Oat Neungee (sarcodon aspratus) Dumplings.

Gujeolchan (Platter of 9 Side Dishes) showcases an important part of hansik culture — "chan," or side dishes. An assortment of side dishes, including kimchi, sautéed mushrooms, braised anchovies, and steamed egg, is served on a divided platter.

One of the highlights is the Tteok-galbi, or grilled short rib patties, which are made from finely minced beef mixed with autumn's flavorful high-grade shiitake mushrooms, offering a modern take on a traditional royal delicacy.

Another offering is the Mushroom Sinseollo, a royal hot pot that was historically served to kings and noblemen. For this autumn season, Korea House has enhanced the dish with a rich broth made from a variety of seasonal mushrooms, providing a deep umami flavor.

Sinseontang is a high-end version of Korea's popular health dish, rich in medicinal and gourmet elements. This soup features high grade red ginseng and black-feathered chicken from Yeonsan, South Chungcheong Province, which is a designated natural treasure in Korea. The recipe combines these with oxtail and ox knee for a rich broth and complements it with meatballs made from the black chicken and sea cucumbers stuffed with snow crab meat.

Steamed Rice with Chestnut is served with Hyojonggaeng, a soup of meat broth with vegetables.

Sinseontang (chicken and ox bone soup with red ginseng and sea cucumber) is part of Korea House's fall fine dining menu. Courtesy of Korea Heritage Agency

The meal wraps up with Kohojae autumn dessert set, a refined selection of traditional Korean desserts with a seasonal touch. It features coffee jelly, inspired by King Gojong's love of coffee; yakgwa sand, a combination of honey cookies and ginger-flavored ganache; as well as assorted candied fruits and traditional tea snacks, accompanied by green tea sikhye (sweet rice punch).

KHA explained that the ingredients used in the autumn menu were precious food items presented to kings during the Joseon era.

Ogye, meaning black chicken, was a valuable tribute during the Joseon era. According to "The Journals of the Royal Secretariat," which recorded communications between Joseon kings and the government departments, 19th king Sukjong had ogye to recover his health when he was ill.

Ginseng was frequently consumed by Joseon kings for longevity. Among various ginseng products, cheonsam, which ranks in the top 0.5 percent of red ginseng, is considered an upscale health food and has been gifted to foreign dignitaries visiting Korea, including Queen Elizabeth II of the United Kingdom.

"Korea House has been researching ways for visitors to enjoy not only seasonal ingredients but also traditional Korean cuisine in a fine dining format. By offering royal cuisine fine dining with precious seasonal ingredients each season, we provide diverse hansik experiences that are highly popular among overseas tourists as well," the KHA said in a statement.

The autumn menu is available from Sept. 3 to Dec. 1.