Coba jelasin ISBN 1405102136 dari Masakan Korea dalam bahasa melayu dong

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Herskovitz, Jon. Reuters, "North Korean beer: great taste, low proliferation risk", Mac 9, 2008, taken from

Hopkins, Jerry. Extreme Cuisine: The Weird & Wonderful Foods that People Eat, Singapore: Tuttle Publishing, 2004.

Korea Agro-Fisheries Trade Corporation. "Introduction of Eumcheongryu" taken from  on 2008-05-22.

Korea Tourism Organization. "Experience Royal Cuisine" taken from   on 2008-06-13.

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Marks, Copeland. The Korean Kitchen: Classic Recipes from the Land of the Morning Calm. San Francisco: Chronicle Books, 1993.

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Pettid, Michael J., Korean Cuisine: An Illustrated History, London: Reaktion Books Ltd., 2008.

Sohn Gyeong-hee (손경희). Inje Food Science Forum (인제식품과학 FORUM), "Part 1 HIstorical overview of Korean traditional eumcheongryu (제 1 주제 한국 전통 음청류의 역사적 고찰)" taken from  on 2008-06-16.

The Academy of Korean Studies. "농사직설(農事直說), Nongsa jikseol" taken from  on 2008-06-10.

The Chosun Ilbo. "Hanjeongsik, a full-course Korean meal" taken from  on 2008-06-11.

The Korea Economic Daily, "Brew master.. the only beer in the world" (브루 마스터 .. 세계 유일의 맥주) taken from

Yi Kyubo, Tongmyǒng-wang p'yǒn' (The lay of King Tongmyǒng) in Tongguk Yi Sangguk chip (The Collected Works of Minister Yi of the Eastern Country), Seoul, 1982.

Yi Yang-Cha, and Armin E. Möller (1999). Koreanisch vegetarisch: Die kaum bekannte, fettarme, phantasievolle und küchenfreundliche Art asiatisch zu kochen (Korean Vegetarian: Almost Unknown, Low Fat, Creative and Kitchen-friendly Way of Asian Cooking). ISBN 3775004572. ISBN 9783775004572.

Yi Tǒngmu, Sasojǒl (Elementary Etiquette for Scholar Families), quaoted in Sources of Korean Tradition, Volume Two: From the Twentieth Centuries, ed. Yǒongho Ch'oe, Peter H. Lee and W. Theodore de Bary. New York, 2000.

Yu Jisang (유지상). "How about today? Pojangmacha, outing at night" (오늘 어때? 포장마차 ‘밤마실’) taken from  on 2008-06-13.