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Suunjapbang

Korean cookbook, published circa 1540

Summary

Korean cookbook, published circa 1540

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

Book Two

References

Wikipedia Source

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korean-books korean-cuisine

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