Sanga Yorok is a Korean cookery book written in about 1459 by royal family doctor, Jeon soon. The work also incorporates the description of farming as an oldest Korean cookery book. The terminology means "records for farming villages", a menuscript in Hanja

Hanja

Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...

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The writing work precedes 80 years from that of Kim yoo's Suwoon Jipbang. It deals with 239 kinds of cooking methods of liquors, juk

Juk (food)

Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans. It is also a common food in other Eastern Asian countries under different names...

, guk

Guk

Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...

, tteok

Tteok

Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...

, desserts and tofu

Tofu

is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

-related dishes.

The writer, Jeon soon worked for medical care of royal family during Munjong and Sejo of Joseon to record another book, Sikryo Chanyo, the first-ever recorded Korean book for dietary trreatment.

The importance of the writing can be found from numerous methodologies of dishes of 38 kinds of kimchi

Kimchi

Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

and 63 traditional breweries. For shikhye, 7 kinds were written using various ingredients like fish, pork rinds, bamboo shoots, bellflower and even pheasant.

The writing work is valued for appreciating 15th century culinary culture, additionally for description of designing greenhouse.