-
Jeungbo sallim gyeongje is a
Korean book on
agriculture compiled by Yu Jung-rim (柳重臨) as
revised and
enlarged from the
Sallim gyeongje written by Hong...
-
traditional cuisines.[citation needed] Go****ang
ingredients reported in
Jeungbo sallim gyeongje were 18
litres (19 US quarts) of
powdered and
sieved meju...
- 瑣尾錄), and in 17‒18th
century books Eumsik dimibang,
Sallim gyeongje, and
Jeungbo sallim gyeongje. The
types of
jeotgal vary
depending on main ingredients...
- The
porridge is
referred to as uyuk-juk (우육죽; 牛肉粥; "beef porridge") in
Jeungbo sallim gyeongje, a 1766 book. To make jangguk,
ground beef is seasoned...
- 1052, when a
famine occurred.
Joseon texts such as
Guhwangchwaryo and
Jeungbo sallim gyeongje contain detailed procedures on how to brew good-quality...
-
flourishing farming literature is this 16
volume work in m****cript (1766),
Jeungbo sallim gyeongje (Revised Farm Management) by Yu Jung-rim, a doctor....
- from the
early 19th
century closely resemble today's kimchi. A 1766 book,
Jeungbo sallim gyeongje,
reports kimchi varieties made with
myriad ingredients...
- is
mainly connected to ‘curled
mallow soup’,
which is
mentioned in the
Jeungbo sallim gyeongje, a
record of
Korean agriculture by
physician Yu Jung-Rim...
- 1052, when a
famine occurred.
Joseon texts such as
Guhwangchwaryo and
Jeungbo sallim gyeongje contain detailed procedures on how to brew good-quality...
- 1052, when a
famine occurred.
Joseon texts such as
Guhwangchwaryo and
Jeungbo sallim gyeongje contain the
detailed procedures on how to brew good quality...
