Siŭijŏnsŏ (Korean: 시의전서; Hanja: 是議全書; pronounced [ɕi.ɰi.dʑʌn.sʌ]) is a Korean cookbook that is believed to have been compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon period) class in Sangju, North Gyeongsang Province.[citation needed]

In 1919, Sim Hwanjin was appointed as the governor of Sangju and became acquainted with a local yangban family. After borrowing a cookbook from the family, Sim transcribed its contents and then gave the newly bound book to his daughter-in-law, Hong Chŏng.

Siŭijŏnsŏ encompasses Korean cuisine in general and categorizes foods by cooking method. The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine. The book also contains the first known print mention of the term bibimbap.[citation needed]

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