In the course, it found and developed various recipes greatly helpful to the promotion of the people's health.

The first recipe is to combine animal materials with vegetable materials to make their taste harmonious.

The second one is rising of five tastes. The tastes of salty and sour, sour and bitter, bitter and sweet, sweet and pungent, pungent and salty complement each other to preserve specific taste of food.

The third one is the antipathy of five tastes. Through a long period of dietary life, the Korean people discovered the fact that the taste of bitter is restrained by the pungent, the pungent by the sour, the sour by the sweet, the sweet by the salty and the salty by the sour. On this basis, they made various foods.

The fourth one is to fill the defects in lungs, heart and liver with the ones of animals. The ancestors found out this principle through their actual life and formulated a recipe.

The last one is to abstain from excessive using of good tasting materials or seasoning for protecting the internal organs and promoting health.

The traditional recipes, created and used by the Korean nation for many years, are now being further developed to enrich and diversify the dietary culture of the people.