''Suunjapbang'' () is a cookbook written by Kim Yu (; 1481 – 1552) in about 1540, during the early period of the

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

period of

Korea Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...

. Regarding its title, ''suun'' (需雲) means ''dignified food culture'', and ''japbang'' (雜方) means ''various methods'', so ''suunjapbang'' means ''ways of making food fit for a man of refined taste''. Books one and two include a total of 121 recipes from

Andong Andong () is a Administrative divisions of South Korea, city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong Ri ...

North Gyeongsang Province North Gyeongsang Province (, ) is a province in eastern South Korea, and with an area of , it is the largest province in the Korean peninsula. The province was formed in 1896 from the northern half of the former Gyeongsang province, and remaine ...

, such as how to make alcoholic drinks. ''Suunjapbang'' consists of 25 pages, and its manuscript is written using

Chinese characters Chinese characters are logographs used Written Chinese, to write the Chinese languages and others from regions historically influenced by Chinese culture. Of the four independently invented writing systems accepted by scholars, they represe ...

. The second book is thought to have been added by Kim-yu's descendants. This book is considered to be an important document recording the food of that period in history.

Composition

In this book, there is a total of 121 recipes described. The front section seems to have been written by Kim-yu, and the latter part was written in a cursive hand presumed to have belonged to his descendants, so its recipes are divided into book one and two, as in the following:

Book One

(Note: The names listed below are generally written in the order of ''

romanization In linguistics, romanization is the conversion of text from a different writing system to the Latin script, Roman (Latin) script, or a system for doing so. Methods of romanization include transliteration, for representing written text, and tra ...

'' (''hangul'', ''hanja'').) * Alcoholic Beverages '' Samhaeju'' (), '' samoju'' (), 2 kinds of '' byeokhyangju'' (), '' manjeonhyangju'' (), '' dugangju'' (), '' childuju'' (), 2 kinds of '' sogokju'' (), '' gamhyangju'' (), '' baekjaju'' (), '' hodoju'' (), '' sangshilju'' (), 2 kinds of '' hailyakju'' (), '' samilju'' (), '' hailcheongju'' (), 3 kinds of '' hailjeomju'' (), '' jinmaeksoju'' (), '' nokpaju'' (), '' ililju'' (), '' doinju'' (), '' baekhwaju'' (), '' yuhwaju'' (), '' ihwajujogukbeop'' (), 2 kinds of '' ihwaju'' (), '' oduju'' (), '' hamyangju'' (), '' baekchulju'' (), '' jeongyangju'' (), '' shibilju'' (), '' dongyangju'' (), '' bogyeonggaju'' (), '' donghaju'' (), '' namgyeongju'' (), '' jinsangju'' (), '' byeoulju'' () * Vinegars and

Soybean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...

How to make '' gori'' (), '' goricho'' (), '' sajeolcho'' (), another '' byeongjeongcho'' (), '' changpocho'' (), '' moktongcho'' (), 2 kinds of '' jeupjeo'' (), '' jeupjang'' (즙장, a soybean paste made of eggplant, cucumber and other vegetables) *

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

'' Cheongyochimchaebeop'' (), '' chimbaekchae'' (), '' goundaegimchi'' (), '' chimdongagujangbeop'' (), 2 kinds of '' gwajeo'' (과저, 瓜菹, cucumber kimchi), '' sugwajeo'' (), '' nogwajeo'' (), '' chijeo'' (치저, 雉菹, pheasant kimchi), '' nabjojeo'' () * Sowing and Storage How to store living eggplants; how to plant cucumber seeds, ginger, butterburs, oriental melon seeds, and '' yeongeum'' (); '' eoshikhaebeop'' (); how to store pears, radish kimchi, green onion kimchi, and ''

dongchimi ''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi" ...

''() * ''

Jeonggwa ''Jeonggwa'' () is a crispy, chewy '' hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, '' mullyeot'' (rice syrup), or sugar water, then drying t ...

'' (, fruits preserved in honey) and ''

dasik ''Dasik'' () is a bite-size traditional Korean snack food ('' hangwa'') that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ''d ...

'' '' Dongajeonggwa'' (), how to make

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

, ''tarak'' (타락, 駝酪, milk), ''

yeot () is a variety of '' hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed gr ...

'', 3 kinds of '' jojangbeop'' (), '' cheonggeunjang'' (청근장, 菁根醬, soybean paste made of turnip), '' gihwajang'' (), '' jeonshi'' (), '' bongnigunjeonshibang'' (), '' deodoekjwaban'' (), '' yukmyeon'' (), and '' sujangbeop'' ({{Korean, hangul=수장법, labels=no)

Book Two

References

Basic Introducing of Suunjapbang
* ttps://web.archive.org/web/20110708213357/http://joseonfood.culturecontent.com/WD-01225.html Information of Joseon Korean books Korean cuisine

Composition

Book One

Book Two

See also

References