the first food recipe book in Korean
Umsikdimibang
Umsikdimibang is a sino-Korean word; With 'di', an old word of 'ji (知: know)', it means how to know the taste of food.
It is the first recipe book written in Korean approximately 340 years ago.
This recipe book, written by Jang Gye-hyang (1598-1680) in the noble family of Yeongyang region of Gyeongsangbuk-do 340 years ago at the age of over 70, introduces the cooking directions of dishes actually cooked from homes in Gyeongsangdo province in the mid to late Joseon Dynasty, and how to store fermented food and fresh food.
On the cover of the book writes 'Gyugonsiuibang' in Chinese characters. The book is made of 30 handwritten pages including two front and back covers, introducing 146 directions of cooking dishes of noble families of Gyeongsangdo in mid and late Joseon Dynasty in 1600s, storing and fermenting food and storing fresh food.
showing the wisdom of life of ancestors 400 years ago
Umsikdimibang Learning Center
This place is where the dishes of noble families 400 years ago written in Umsikdimibang are regenerated to suit our taste buds. From the relaxation from slow food in a neat and antigue traditional Korean house, we can feel the wisdom and sincerity of old ancestors back 400 years.
Dishes of Umsikdimibang are slow cooked without instantly cooking or using artificial sweeteners for clean and fresh taste.
You can taste 'Sobusand' and 'Jeongbuinsang' and there is a separate place of learning traditional tea ceremony. Reservation is necessary.
- Reservation: 054-682-7764
- Go to website
- Umsikdimibang Training Center
This place is where the 'one-day traditional food culture program' is operated among the learning programs of Umsikdimibang.
From healthy food using wax gourd including stuffed wax gourd, wax gourd nureumi and wax gourd sanjeok to pomegranate soup, fish dumpling and cod peel nureumi, you can cook and taste various dishes in Umsikdimibang. - Umsikdimibang Exhibition Center
Among the fishes introduced in Umsikdimibang, 51 dishes including manna lichen pyeon, miscellaneous fruit pyeon and cod peel nureumi are reproduced in actual sized models and exhibited with the detailed recipes reinterpreted for viewers. Also, the 'Umsikdimibang video' produced in four languages (Korean, Japanese, Chinese and English) are being played.