Siŭijŏnsŏ

Siŭijŏnsŏ (Korean: 시의전서; Hanja: 是議全書; pronounced [ɕi.ɰi.dʑʌn.sʌ]) is a Korean cookbook that is believed to have been compiled in the late 19th century.^[1] The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon period) class in Sangju, North Gyeongsang Province.^{[citation needed]}

Siŭijŏnsŏ
Hangul	시의전서
Hanja	是議全書
RR	Siuijeonseo
MR	Siŭijŏnsŏ

In 1919, Sim Hwanjin was appointed as the governor of Sangju and became acquainted with a local yangban family. After borrowing a cookbook from the family, Sim transcribed its contents and then gave the newly bound book to his daughter-in-law, Hong Chŏng.^[1]

Siŭijŏnsŏ encompasses Korean cuisine in general and categorizes foods by cooking method.^[1] The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine. The book also contains the first known print mention of the term bibimbap.^{[citation needed]}

See also

• Domundaejak (도문대작): Korean cuisine critic book authored by Hŏ Kyun
• Eumsik dimibang
• Bibimbap
• Gimbap
• Sikhye
• Kimchi