Suunjapbang facts for kids

Suunjapbang (hangul: 수운잡방; hanja: 需雲雜方) is a very old cookbook from Korea. It was written around 1540 by a person named Kim-yu (김유, 金綏), who lived during the early part of the Joseon Dynasty. This book is special because it helps us understand what people ate and how they cooked a long time ago.

The name Suunjapbang has a cool meaning! Suun (需雲) means fancy food culture, and japbang (雜方) means different ways or various methods. So, together, Suunjapbang means ways to make food for someone with good taste.

The book has 121 recipes in total. These recipes come from the Andong area in Gyeongsangbuk-do. Many of the recipes are for alcoholic drinks. The original book has 25 pages and is written in Chinese characters. It's believed that Kim-yu wrote the first part, and his family members added more recipes later. This makes the Suunjapbang a really important historical record of Korean food.

What's Inside the Suunjapbang?

The Suunjapbang cookbook is split into two main parts, or "books." The first part was likely written by Kim-yu himself. The second part seems to have been added later by his descendants, as the handwriting looks different. Let's explore some of the interesting recipes you can find in this ancient book!

Book One: Delicious Drinks and More

Book One of Suunjapbang is packed with recipes, especially for different kinds of drinks. Here are some of the things you can find:

Making Alcoholic Drinks

The book has many recipes for traditional Korean alcoholic beverages. Some of these include:

• Samhaeju (삼해주, 三亥酒)
• Samoju (삼오주, 三亥酒)
• Byeokhyangju (벽향주, 碧香酒) (two kinds!)
• Manjeonhyangju (만전향주, 萬殿香酒)
• Dugangju (두강주, 杜康酒)
• Childuju (칠두주, 七斗酒)
• Sogokju (소곡주, 小麯酒) (two kinds!)
• Gamhyangju (감향주, 甘香酒)
• Baekjaju (백자주, 柏子酒)
• Hodoju (호도주, 胡桃酒)
• Sangshilju (상실주, 桑實酒)
• Hailyakju (하일약주, 夏日藥酒) (two kinds!)
• Samilju (삼일주, 三日酒)
• Hailcheongju (하일청주, 夏日淸酒)
• Hailjeomju (하일점주, 夏日粘酒) (three kinds!)
• 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)
• Ihwaju (이화주, 梨花酒) (two kinds!)
• 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 Pastes

The book also teaches how to make different kinds of vinegars and soybean pastes. These are important ingredients in Korean cooking. Some examples are:

• 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)
• Jeupjeo (즙저, 汁菹) (two kinds!)
• Jeupjang (즙장), which is a special soybean paste made with vegetables like eggplant and cucumber.

Kimchi Recipes

Of course, a Korean cookbook wouldn't be complete without Kimchi! Suunjapbang includes recipes for various types of kimchi:

• Cheongyochimchaebeop (청교침채법)
• Chimbaekchae (침백채, 沈白菜)
• Goundaegimchi (고운대김치)
• Chimdongagujangbeop (침동아구장법)
• Gwajeo (과저, 瓜菹), which is cucumber kimchi (two kinds!)
• Sugwajeo (수과저)
• Nogwajeo (노과저)
• Chijeo (치저, 雉菹), a unique pheasant kimchi
• Nabjojeo (납조저, 臘糟菹)

Tips for Sowing and Storing Food

This cookbook isn't just about cooking! It also gives advice on how to grow and store food. This was very important for families to have food all year round. You can find tips on:

• How to store fresh eggplants.
• How to plant seeds for cucumbers, ginger, butterburs, oriental melons, and yeongeum.
• Eoshikhaebeop, which is a method for preparing and storing fish.
• How to store fruits like pears, and different kinds of kimchi such as radish kimchi, green onion kimchi, and dongchimi.

Sweet Treats and Other Dishes

The book also has recipes for desserts and other interesting dishes:

• Jeonggwa (정과, 正果), which are fruits preserved in honey.
• Dongajeonggwa (동아정과).
• How to make tofu.
• Tarak (타락, 駝酪), which is milk.
• Yeot, a traditional Korean candy.
• Jojangbeop (조장법, 造醬法) (three kinds!).
• Cheonggeunjang (청근장, 菁根醬), a soybean paste made from turnip.
• Gihwajang (기화장).
• Jeonshi (전시).
• Bongnigunjeonshibang (봉리군전시방).
• Deodoekjwaban (더덕좌반).
• Yukmyeon (육면).
• Sujangbeop (수장법).