This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose「Suwoonjabbang」 (1500’s) and「Eumsikdimibang」 (1610) as the subjects of this study. Cooking methods from these tworecipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermentedfoods, seasonings, and storage methods. Firstly,「Suwoonjabbang」 contains a total of 121 cooking methods divided intotwo volumes. In contrast,「Eumsikdimibang」includes 146 cooking methods. There are 18 methods for noodles and dduks,74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly,「 Suwoonjabbang」 writtenby Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food.In contrast,「Eumsikdimibang」 by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly,「Eumsikdimibang」 introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Koreantraditional sweets and cookies, and fermented foods as compared to 「Suwoonjabbang」. In conclusion, unique cookingmethods introduced in these two cooking books, which are rare these days, are expected to be further applied anddeveloped.

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.