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| Ŭmsik timibang | |
 Cover of Ŭmsik timibang | |
| Korean name | |
|---|---|
| Hangul | 음식디미방/ 규곤시의방 |
| Hanja | 飮食知味方/ 閨壼是議方 |
| RR | Eumsik dimibang / Gyugon siuibang |
| MR | Ŭmsik timibang / Kyugon siŭibang |
The Ŭmsik timibang (Korean : 음식디미방; Hanja : 飮食知味方) or Kyugon siŭibang (규곤시의방) is a Korean cookbook written around 1670 by Chang Kyehyang,during the Joseon period. The author was in the noble yangban class and the book is a manuscript written in Hangul (Korean alphabet).
Contents
Ŭmsik timibang encompasses Korean cuisine in general and deals with various ways of storing foods. The book also contains 51 different entries related to traditional alcoholic beverages. It includes the earliest printed recipe for gwaha-ju (fortified rice wine). [1] Since the book is one of the oldest and most detailed cookbooks written by a woman in Korean history,it is considered a valuable document for researching Korean cuisine. [2] [3] [4] [5]
