Jongga foods refer to foods that have been passed down for hundreds of years within a single family or clan. They are the epitome of the lives, culture, and history of these families who place great value on tradition and familial bonds.

East Asia’s First Female Cooking Book


Eumsik Dimibang was written in 1672 by Lady Jang Gye-hyang, wife of Seokgye Yi Si-myeong. Intended by Lady Jang to be passed down to her descendants, it is the first cookbook in East Asia to be written by a female author, and also the first cookbook to be written in hangeul (Korean alphabet). The book features recipes for 146 dishes, including traditional liquors and condiments. Additionally, the Eumsik Dimibang Institute offers hands-on programs on preparing jongga food of the Joseon Dynasty.

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