The Choson Dynasty (1392-1910) marks the period when Korea's culinary culture was refined. In the early part of the Choson Dynasty, agriculture books were also widely published. Moreover, researches in the fields of astronomy and meteorology began to invent new equipment to observe the celestial bodies and the weather, which contributed to improvements in farm cultivation. Significant strides in medical research were also made and they focused on the salutary benefits of a balanced diet which included a combination of rice, beans, vegetables, fish and meat. The traditional dining table was classified into a three-ch'op, and five-ch'op, and a seven-ch-nop table, depending on the number of side dishes (panch-an). On the table, food was arranged in order to promote a balanced nutrition.
Small amounts of medical herbs that were known to aid digestion were also sometimes added, particularly in the food of those who frequently suffered from indigestion. A variety of herbs were also mixed into water to make different kinds of healthful tea. These ingredients could be easily cultivated at home.
During the Choson Dynasty when Confucianism gained a stronghold in society, the culinary culture of Koreans underwent some significant changes. Since food preparation had to be made for many members of the household of varying ages, special techniques were required to cook and manage these large quantities of food. Women, for the most part, took on this burden among themselves. Also, given Confucianism family-oriented world view, special rites and ceremonies were often performed for family members, both living and deceased, and ceremonial food had to be prepared. in the course of preparing these frequent banquets, the families of the Choson period developed their own specialty foods according to regional and social standing. Variations in styles and preparation of these foods have certainly contributed to the variety of Korea's contemporary culinary culture.
