A cookbook written by Bang Sinyeong in 1946. It includes the following foods and recipes: 17 kinds of seasonings, 67 kinds of soup, 17 kinds of steamed rice, 10 kinds of hot pot stew, 26 kinds of steamed dish, 18 kinds of stew, 7 kinds of jijimi (pancake-like dish), 17 kinds of stir-fry, 14 kinds of jorim (boiled down dish), 38 kinds of namul (blanched and seasoned vegetable ), 10 kinds of salad, 7 kinds of muchim (mixed/tossed dish), 14 kinds of grilled dish, 27 kinds of jeonyueo (pan-fried fish), 11 kinds of sanjeok (pan-fried beef), 16 kinds of jaban (salted dry fish), 5 kinds of pyeonyuk (pressed meat), 10 po (dried meat/fish) recipes, 8 kinds of mareunchan (dried side dish), 16 kinds of hoe (raw fish), 10 kinds of muk (curd), 9 kinds of ssam (wraps), 21 recipes for diverse side dishes, 32 kinds of pickle, 25 kinds of soy sauce, 12 kinds of jeotgal (salted fish), 47 kinds of kimchi, 3 kinds of beef broth, 4 kinds of gruel, 3 kinds of uii, 3 kinds of amjuk, 17 kinds of porridge, 55 kinds of tteok (rice cake), 23 kinds of fruit salad, 12 kinds of jeonggwa (candied fruit), 8 kinds of yumil, 8 kinds of suksilgwa, 10 kinds of yeot(hard taffy), 6 kinds of gangjeong (grain cookie), 12 recipes for various powder, 2 recipes for vinegar, 6 recipe for liquor, and instructions for butchering chicken, among others. It is referenced from a copy archived in Korea Food Research Institute.