''Suunjapbang'' () is a cookbook written by
Kim-yu (; 1481~1552) in about 1540, during the early period of the
Joseon
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
period of
Korea.
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 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 River flows through the city. Andong is a m ...
,
North Gyeongsang Province, such as how to make alcoholic drinks. ''Suunjapbang'' consists of 25 pages, and its manuscript is written using
Chinese characters. 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'' (''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 ...
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
''
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''()
* ''
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 the ...
'' (, fruits preserved in honey) and ''
dasik''
''
Dongajeonggwa'' (), how to make
tofu, ''tarak'' (타락, 駝酪, milk), ''
yeot'', 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
See also
*
Eumsik dimibang
*
Domundaejak
''Domundaejak'' (hangul: 도문대작; hanja: 屠門大嚼) is a book of food criticism written by Heo Gyun in 1611. It is included in the '' Seongseobubugo'' (hangul: 성서부부고; hanja: 惺所覆覆藁) (a collection of 26 books and 12 volum ...
*
Siuijeonseo
*
Jeungbo sallim gyeongje
''Jeungbo sallim gyeongje'' is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the ''Sallim gyeongje'' written by Hong Man-seon (洪萬選 1643∼1715). Yu Jung-rim was a physician during the reign of ...
*
Gyuhap chongseo
''Gyuhap chongseo'' (roughly translated as "Women's Encyclopedia") is a compendium of advice for women, written by Yi Bingheogak in 1809 during the Korean Joseon Dynasty.
Composition
* ''Jusaui'' () : making ''jang'' (condiments), alcoholic beve ...
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