Sanga Yorok precedes by 80 years the book from Kim Yoo's Suwoon Jipbang.
It deals with 239 kinds of cooking methods for liquors, juk, guk, tteok, desserts and tofu-related dishes.
The importance of the writing can be found from numerous methodologies of dishes of 38 kinds of kimchi and 63 traditional breweries.
For shikhye, 7 kinds were written using various ingredients like fish, pork rinds, bamboo shoots, bellflower and even pheasant.
The writing work is valued for appreciating 15th century culinary culture, additionally for description of designing greenhouse.