Where were the foods for the king and court banquets cooked? It was Sojubang and Suragan. The main royal kitchen, or Sojubang, is where the food was cooked, while Suragan is where it was placed before being served to the king, as required by law. Thus, Sojubang in the Joseon Dynasty was an important place that directly related to the health of the king.

Sojubang in Gyeongbokgung Palace disappeared during the Japanese colonial period. It was built during the maintenance of various facilities in the palace and was demolished along with several temples. It has regained its original appearance after about 100 years since it was restored in 2011 and completed after four years.

Sojubang was located in the center of Gyeongbokgung Palace. Considering the royal family rarely dined together, there were many Sojubangs in the palace to prepare their meals separately in different Sojubangs. It consists of Oesojubang, Naesojubang, and Saengmulbang. The three sections were responsible for managing the food for the king, the food for banquets and ancestral rites, and snacks and drinks, respectively.

The courtiers of Sojubang worked almost the whole day, as they were supposed to prepare five different meals for the king and queen in a day, including the early breakfast, breakfast, lunch, dinner, and a late-night snack. Although the workload in Sojubang was heavy, the courtiers still felt worthy and proud to work here. The reason was cooking and preparing the food for the royal families were considered great honors in the Joseon Dynasty.