문화기술의 융합 (The Journal of the Convergence on Culture Technology)

  • 제1권1호
  • /
  • Pages.1-14
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  • 2015
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  • 2384-0358(pISSN)
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  • 2384-0366(eISSN)
국제문화기술진흥원 (The International Promotion Agency of Culture Technology)
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조선왕조 궁중음식(宮中飮食) 중 편육류(片肉類)의 문헌적 고찰

A Literature Review on the Pyeonyuk in the Royal Palace of Joseon Dynasty

  • 오순덕 ((주)오순덕식품외식산업연구소) ;
  • 유영준 ((주)이연에프엔씨)
  • 투고 : 2014.08.02
  • 심사 : 2015.01.20
  • 발행 : 2015.02.28
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초록

조선왕조 궁중의궤 15책에 수록되어 있는 궁중음식 중 편육류(片肉類)에 대하여 문헌 고찰하였다. 조선왕조 궁중음식 중 편육류에서 '편육(片肉)'이 20%로 가장 많이 소개되었고, '저육숙편(猪肉熟片)' 18.6%, '우육숙편(牛肉熟片)' 17.1%, '양육숙편(羊肉熟片)' 15.7%, '계육숙편(鷄肉熟片)' 8.6%, '양숙편(月羊熟片)' 7.2%, '우설우낭숙편(牛舌牛囊熟片)'과 '우태율편육(牛胎栗片肉)'이 각각 5.7%, '생선숙편(生鮮熟片)'이 1.4% 순으로 나타났다. 의궤에 기록된 구성요소를 토대로 편육 개발 자료로 활용되기를 기대한다.

This article examined the different types of Pyeonyuk as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The ingredients used in Pyeonyuk during the Joseon dynasty were categorized as follows: 20% for Pyeonyuk(片肉), 18.6% for Jeyuksukpyeon(猪肉熟片), 17.1% for Uyuksukpyeon(牛肉熟片), 15.7% for Yangyuksukpyeon(羊肉熟片), 8.6% for Gyeyuksukpyeon(鷄肉熟片), 7.2% for Yangsukpyeon(月羊熟片), 5.7% each for Uselurangsukpyeon(牛舌牛囊熟片) and Utaeulpyeonyuk(牛胎栗片肉), 1.4% for saengsenssukpyeon (生鮮熟片). Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Pyeonyuk.

키워드

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