The à ¬msik timibang () or Kyugon sià Âibang () is a Korean cookbook written around 1670 by Chang Kyehyang, during the Joseon period. The author was in the noble yangban class and the book is a manuscript written in Hangul (Korean alphabet).
à ¬msik timibang encompasses Korean cuisine in general and deals with various ways of storing foods. The book also contains 51 different entries related to traditional alcoholic beverages. It includes the earliest printed recipe for gwaha-ju (fortified rice wine). Since the book is one of the oldest and most detailed cookbooks written by a woman in Korean history, it is considered a valuable document for researching Korean cuisine.