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| Eumsik dimibang | |
 Cover of Eumsik dimibang | |
| Korean name | |
|---|---|
| Hangul | 음식디미방 / 규곤시의방 |
| Hanja | 飮食知味方 / 閨壼是議方 |
| Revised Romanization | Eumsik dimibang / Gyugon siuibang |
| McCune–Reischauer | Umsik timipang / Kyugon siuipang |
The Eumsik dimibang or Gyugon siuibang is a Korean cookbook written around 1670 by Jang Gye-hyang (張桂香, 1598–1680) from Andong Jang Clan, Gyeongsang Province during the Joseon Dynasty. The author was in the noble yangban class and the book is a manuscript written in hangul (Korean alphabet).
Eumsik dimibang 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]
