음식디미방 (Eumsik dimibang / 閨壼是議方)
Jang Gye-hyang (장계향), 1670
146 recipes
- Aengdo-pyeon-beop (Cherry Jelly Cake)
- Baekhwaju
- Baksan-beop (Honeyed Puffed-Rice Confection)
- Bam-seolgi-beop (Chestnut Steamed Cake)
- Bingsagwa (Glutinous-Rice Puff Confection, Matjil)
- Binja-beop (Mung-Bean Pancake with Sweet Bean Filling)
- Bishi-namul Sseuneun-beop (Forcing Off-Season Greens)
- Bokseong-a Ganneun-beop (Keeping Peaches Method)
- Bungeo-jjim (Braised Stuffed Crucian Carp)
- Buui-ju
- Byeokhyang-ju (Jade-Fragrance Wine)
- Byeokhyangju
- Byeol-changmyeon-beop (Special Starch-Noodle Method)
- Byeol-ju (Special Wine)
- Byeolmi (Special Delicacy — Cod-and-Hen Aspic)
- Byeoltang (Soft-Shell Turtle Soup, also called Jara-gaeng)
- Cha-ju-beop (Spiced Warmed-Wine Method)
- Chamsae (Cured Sparrow)
- Chamyeon-beop (Buckwheat Summer Noodles Method)
- Changmyeon-beop (Mung-Starch Noodles in Omija Juice)
- Chapssal-soju (Glutinous-Rice Soju)
- Cheongeo Yeomhyeo-beop (Salting Herring)
- Chiril-ju (Seven-Day Wine)
- Chiril-ju (Seven-Day Wine)
- Cho-beop (Vinegar Method)
- Cho-damneun-beop (Making Vinegar)
- Daegu-geopjil Chae (Cod-Skin Salad / Rolls)
- Daegu-geopjil Neureumi (Cod-Skin Neureumi)
- Daehap (Hard Clams — Soup and Grilled)
- Dak Gumneun Beop (Grilling Chicken)
- Dasik-beop (Pressed Tea Confection)
- Donghwa Damneun-beop (Salt-Pickling Winter Melon)
- Donghwa Don-chae (Winter-Melon Don-chae)
- Donghwa Neureumi (Winter-Melon Neureumi)
- Donghwa-jeok (Skewered Grilled Winter Melon)
- Donghwa-seon (Winter-Melon Seon)
- Dongyangju
- Dugang-ju (Dukang Wine)
- Eo-mandu-beop (Fish Dumplings)
- Eojeon-beop (Fish Fritters) — opening recipe of the Fish & Meat section
- Gaejang (Stuffed-Intestine Dog)
- Gaejang Goji Nureumi (Skewered Grilled Dog with Sauce)
- Gaejang Goneun Beop (Simmered Dog)
- Gaejang-guk Nureumi (Dog Nureumi in Broth)
- Gaejang-jjim (Steamed Dog Ribs and Offal)
- Gaje-yuk (Domestic Pork)
- Gaji Ganneun-beop (Keeping Eggplant)
- Gaji Neureumi (Eggplant Neureumi)
- Gaji-jjim, Oe-jjim (Steamed Eggplant and Cucumber)
- Gamhyangju (Sweet-Fragrance Wine)
- Gangjeong-beop (Puffed Glutinous-Rice Confection Method, Matjil)
- Gejeot Damneun-beop (Making Salt-Brined Crab)
- Geon-gang-beop (Dried Ginger Method)
- Gogi Mallineun Beop (Drying Meat / Jerky)
- Gogi Mallyeo Orae Duneun Beop (Drying Meat to Keep It Long)
- Gosari Damneun-beop (Salt-Pickling Bracken Fern)
- Guk-e Taneun Geot (Broth Base for Soups)
- Gwaha-ju (Summer-Passing Wine)
- Gyeran-tang-beop (Egg Soup Method)
- Haenghwachun-ju (Apricot-Blossom Spring Wine)
- Haesam Dalhoneun-beop (Preparing and Stuffing Sea Cucumber)
- Haesam Jeonbok (Sea Cucumber and Abalone)
- Hahyang-ju (Summer-Fragrance Wine)
- Hajeol-ju (Summer-Season Wine)
- Hajeol-Samilju (Summer Three-Day Wine)
- Hwanggeum-ju (Golden Wine)
- Hyangonju
- Ihwaju Nuruk-beop (Pear-Blossom-Wine Starter Method)
- Ihwaju-beop (Pear-Blossom Wine Method)
- Ihwaju-beop (Pear-Blossom Wine Method)
- Ihwaju-beop (Pear-Blossom Wine Method), Five-Mal Batch
- Ihwaju-beop (Pear-Blossom Wine Method), One-Mal Batch
- Iliju (One-Day Wine)
- Injeolmi Gunneun-beop (Grilling Injeolmi Method, Matjil)
- Japchae (Mixed Vegetable Medley)
- Japgwa-pyeon-beop (Fruit-and-Nut Rice Cake)
- Jeol-ju (Seasonal Wine)
- Jeolju
- Jeom-ju (Sticky/Rich Wine)
- Jeomgam-cheongju (Gradually-Sweetening Clear Wine)
- Jeomgam-ju (Sweet Sticky Wine)
- Jeonhwa-beop (Flower Fritters)
- Jeungpyeon-beop (Fermented Steamed Rice Cake)
- Jilgin Gogi Salmneun Beop (Boiling Tough Meat)
- Jok-tang (Ox-Foot Aspic Soup)
- Juguk Bangmun (Wine & Nuruk Recipes — Nuruk-Making Method)
- Jukyeopju (Bamboo-Leaf Wine)
- Jung-bakgye (Medium Bakgye Confection, Matjil)
- Maeja-cho (Plum Vinegar)
- Mandu-beop (Dumpling Method)
- Maneul Damneun-beop (Pickling Garlic)
- Mil-soju (Wheat Soju)
- Mosi-jogae and Gamak-jogae (Two Small Clams — Wagak-tang)
- Myeon (Buckwheat Noodles) — opening recipe of the Noodles & Dough section
- Namseongju
- Nan-tang-beop (Egg Soup)
- Nanmyeon-beop (Egg Noodles Method)
- Nokpa-ju (Green-Ripple Wine)
- Nureun-gae Salmneun Beop (Boiling a Yellow Dog)
- Oe-hwachae (Cucumber Hwachae)
- Ogapi-ju (Acanthopanax Wine)
- Saengchi Chimchae-beop (Pheasant Water-Pickle / Early Kimchi)
- Saengchi Jan-jihi (Pheasant Fine-Pickle)
- Saengchi Jihi (Pheasant Pickle-Preserve)
- Saengpo Ganseonneun-beop (Preserving Fresh Abalone in Sesame Oil)
- Samhaeju (Three-Pig-Day Wine)
- Samhaeju (Three-Pig-Day Wine)
- Samhaeju (Three-Pig-Day Wine), Ten-Mal Batch
- Samhaeju (Three-Pig-Day Wine), Twenty-Mal Batch
- Samoju (Three-Horse-Day Wine)
- Samoju (Three-Horse-Day Wine)
- San-gat Chimchae (Wild-Mustard Water Pickle)
- Sanghwa-beop (Fermented Steamed Stuffed Buns)
- Sasiju (Four-Seasons Wine)
- Seogi-pyeon-beop (Rock-Ear Mushroom Rice Cake)
- Seongnyu-tang (Pomegranate-Shaped Dumpling Soup)
- Seopsansam-beop (Fried Honeyed Deodeok)
- Sien-myeon-beop (Mung-Bean Starch Noodle Method)
- Sigeum-ju
- Simyeon-beop (Mung-Bean Starch Noodles)
- Soegogi Salmneun Beop (Boiling Beef)
- Sogokju
- Soju (Distilled Liquor)
- Soju (Distilled Liquor)
- Songhwaju (Pine-Pollen Wine)
- Subak, Donghwa Ganneun-beop (Keeping Watermelon and Winter Melon)
- Sueo-mandu (Mullet Dumplings)
- Sugyoae-beop (Steamed Half-Moon Dumplings)
- Sujung-gye (Water-Steamed Chicken with Vegetables)
- Suk-tang (Mugwort Soup)
- Sun-tang (Water-Shield Soup)
- Sunhyangju-beop (Pure-Fragrance Wine Method)
- Tojang-beop (Nokdo-nahwa) — Mung-Starch Ribbons
- Ungjang (Braised Bear Paw)
- Yaje-yuk (Wild Boar Meat)
- Yak-gejeot (Seasoned Soy-Marinated Crab)
- Yakgwa-beop (Honey Fried Cookie Method)
- Yaksanchun (Yaksan Spring Wine)
- Yang Bokkeun Beop (Stir-Fried Tripe)
- Yang-suk (Boiled Beef Tripe)
- Yang-suk-pyeon (Steamed Tripe Terrine)
- Yeon-geun-chae (Lotus-Root Dish)
- Yeon-yakgwa-beop (Soft Honey Cookies)
- Yeoneo-nan (Salmon Roe)
- Yeongye-jjim (Braised Stuffed Young Chicken)
- Yuhwaju