Suunjapbang
Encyclopedia
Suunjapbang is a cookbook written by Kim-yu (hangul: 김유; hanja: 金綏; 1481~1552) in about 1540, during the early period of the Joseon Dynasty
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
, Gyeongsangbuk-do
, 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.
(hangul, hanja).)
Samhaeju (삼해주, 三亥酒), samoju (삼오주, 三亥酒), 2 kinds of byeokhyangju (벽향주, 碧香酒), manjeonhyangju (만전향주, 萬殿香酒), dugangju (두강주, 杜康酒), childuju (칠두주, 七斗酒), 2 kinds of sogokju (소곡주, 小麯酒), gamhyangju (감향주, 甘香酒), baekjaju (백자주, 柏子酒), hodoju (호도주, 胡桃酒), sangshilju (상실주, 桑實酒), 2 kinds of hailyakju (하일약주, 夏日藥酒), samilju (삼일주, 三日酒), hailcheongju (하일청주, 夏日淸酒), 3 kinds of hailjeomju (하일점주, 夏日粘酒), jinmaeksoju (진맥소주), nokpaju (녹파주, 綠波酒), ililju (일일주, 一日酒), doinju (도인주, 桃仁酒), baekhwaju (백화주, 百花酒), yuhwaju (유화주), ihwajujogukbeop (이화주조국법, 梨花酒造麴法), 2 kinds of ihwaju (이화주, 梨花酒), oduju (오두주, 五斗酒), hamyangju (함양주), baekchulju (백출주, 白朮酒), jeongyangju (정양주, 丁香酒), shibilju (십일주, 十日酒), dongyangju (동양주, 東陽酒), bogyeonggaju (보경가주, 寶卿家酒), donghaju (동하주, 冬夏酒), namgyeongju (남경주, 南京酒), jinsangju (진상주, 進上酒), byeoulju (별주, 別酒)
How to make gori (고리), goricho (고리초, 古里酢), sajeolcho (사절초, 四節醋), another byeongjeongcho (병정초, 丙丁酢), changpocho (창포초), moktongcho (목통초), 2 kinds of jeupjeo (즙저, 汁菹), jeupjang (즙장, a soybean paste made of eggplant, cucumber and other vegetables)
Cheongyochimchaebeop (청교침채법), chimbaekchae (침백채, 沈白菜), goundaegimchi (고운대김치), chimdongagujangbeop (침동아구장법), 2 kinds of gwajeo (과저, 瓜菹, cucumber kimchi), sugwajeo (수과저), nogwajeo (노과저), chijeo (치저, 雉菹, pheasant kimchi), nabjojeo (납조저, 臘糟菹)
How to store living eggplants; how to plant cucumber seeds, ginger, butterburs, oriental melon seeds, and yeongeum (연금); eoshikhaebeop(어식해법); how to store pears, radish kimchi, green onion kimchi, and dongchimi
(동치미)
Dongajeonggwa (동아정과), how to make tofu
, tarak (타락, 駝酪, milk), yeot
, 3 kinds of jojangbeop (조장법, 造醬法), cheonggeunjang (청근장, 菁根醬, soybean paste made of turnip), gihwajang (기화장), jeonshi (전시), bongnigunjeonshibang (봉리군전시방), deodoekjwaban (더덕좌반), yukmyeon (육면), and sujangbeop (수장법)
Joseon Dynasty
Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...
of Korea
Korea
Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
.
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
Andong is a city in Gyeongsangbuk-do Province, South Korea. It is the largest city in the northern part of the province with a population of 167,821 in October 2010. The Nakdong River flows through the city...
, Gyeongsangbuk-do
Gyeongsangbuk-do
Gyeongsangbuk-do or shortly Gyeongbuk is a province in eastern South Korea. The province was formed in 1896 from the northern half of the former Gyeongsang province, remained a province of Korea until the country's division in 1945, then became part of South Korea.The Gyeongsangbuk-do Office is...
, such as how to make alcoholic drinks. Suunjapbang consists of 25 pages, and its manuscript is written using Chinese characters
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...
. 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 romanizationRomanization
In linguistics, romanization or latinization is the representation of a written word or spoken speech with the Roman script, or a system for doing so, where the original word or language uses a different writing system . Methods of romanization include transliteration, for representing written...
(hangul, hanja).)
- Alcoholic Beverages
Samhaeju (삼해주, 三亥酒), samoju (삼오주, 三亥酒), 2 kinds of byeokhyangju (벽향주, 碧香酒), manjeonhyangju (만전향주, 萬殿香酒), dugangju (두강주, 杜康酒), childuju (칠두주, 七斗酒), 2 kinds of sogokju (소곡주, 小麯酒), gamhyangju (감향주, 甘香酒), baekjaju (백자주, 柏子酒), hodoju (호도주, 胡桃酒), sangshilju (상실주, 桑實酒), 2 kinds of hailyakju (하일약주, 夏日藥酒), samilju (삼일주, 三日酒), hailcheongju (하일청주, 夏日淸酒), 3 kinds of hailjeomju (하일점주, 夏日粘酒), jinmaeksoju (진맥소주), nokpaju (녹파주, 綠波酒), ililju (일일주, 一日酒), doinju (도인주, 桃仁酒), baekhwaju (백화주, 百花酒), yuhwaju (유화주), ihwajujogukbeop (이화주조국법, 梨花酒造麴法), 2 kinds of ihwaju (이화주, 梨花酒), oduju (오두주, 五斗酒), hamyangju (함양주), baekchulju (백출주, 白朮酒), jeongyangju (정양주, 丁香酒), shibilju (십일주, 十日酒), dongyangju (동양주, 東陽酒), bogyeonggaju (보경가주, 寶卿家酒), donghaju (동하주, 冬夏酒), namgyeongju (남경주, 南京酒), jinsangju (진상주, 進上酒), byeoulju (별주, 別酒)
- Vinegars and Soybean paste
How to make gori (고리), goricho (고리초, 古里酢), sajeolcho (사절초, 四節醋), another byeongjeongcho (병정초, 丙丁酢), changpocho (창포초), moktongcho (목통초), 2 kinds of jeupjeo (즙저, 汁菹), jeupjang (즙장, a soybean paste made of eggplant, cucumber and other vegetables)
- KimchiKimchiKimchi , 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...
Cheongyochimchaebeop (청교침채법), chimbaekchae (침백채, 沈白菜), goundaegimchi (고운대김치), chimdongagujangbeop (침동아구장법), 2 kinds of gwajeo (과저, 瓜菹, cucumber kimchi), sugwajeo (수과저), nogwajeo (노과저), chijeo (치저, 雉菹, pheasant kimchi), nabjojeo (납조저, 臘糟菹)
- Sowing and Storage
How to store living eggplants; how to plant cucumber seeds, ginger, butterburs, oriental melon seeds, and yeongeum (연금); eoshikhaebeop(어식해법); how to store pears, radish kimchi, green onion kimchi, and dongchimi
Dongchimi
Dongchimi is a variety of kimchi consisting of daikon, baechu , spring onions, fermented green chili, ginger, bae and watery brine in Korean cuisine...
(동치미)
- JeonggwaJeonggwaJeonggwa, also spelled jeongwa is a variety of hangwa or Korean traditional confectionery made by boiling fruits, plant roots, seeds in honey, mulyeot or sugar...
(정과, 正果, fruits preserved in honey) and dasikDasikDasik is a variety of hangwa or Korean confectionery, mainly eaten with Korean tea.It is made from nongmal , pine pollen , Ostericum grosseserratum , black sesame, honey, flour from rice or other grains, nuts and/or herbs.Dasik is kneaded and pressed with...
Dongajeonggwa (동아정과), how to make 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...
, tarak (타락, 駝酪, milk), yeot
Yeot
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. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains...
, 3 kinds of jojangbeop (조장법, 造醬法), cheonggeunjang (청근장, 菁根醬, soybean paste made of turnip), gihwajang (기화장), jeonshi (전시), bongnigunjeonshibang (봉리군전시방), deodoekjwaban (더덕좌반), yukmyeon (육면), and sujangbeop (수장법)
See also
- Eumsik dimibangEumsik dimibangThe Eumsik dimibang or Gyugon siuibang is a Korean cookbook written around 1670 by Lady Jang from Andong Clan, Gyeongsang Province during the Joseon Dynasty. The author was in the noble yangban class and the book is a manuscript written in hangul...
- DomundaejakDomundaejakDomundaejak is a book of food criticism written by Heo Gyun in 1611. It is included in the Seongseobubugo . This book was written during Heo Gyun's exile. He was exiled to Hamyel , a seaside district in Jeollabuk-do...
- SiuijeonseoSiuijeonseoSiuijeonseo is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin was appointed as the governor of Sangju, he was acquainted with a yangban family there...
- Jeungbo sallim gyeongjeJeungbo sallim gyeongjeJeungbo sallim gyeongje is a Korean book on agriculture compiled by Yu Jung-rim as revised and enlarged from the Sallim gyeongje written by Hong Man-seon . Yu Jung-rim was a physician during the reign of King Yeongjo of the Joseon Dynasty and completed writing the manuscript book in 1766. It...
- Gyuhap chongseoGyuhap chongseoGyuhap chongseo, roughly translated as "Women's Encyclopedia" is a compendium of advice for women, written by Lady Bingheogak Yi in 1809 during the Korean Joseon Dynasty.-Composition:...