Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

안동 권씨 충재 권벌 종가의 동곳떡에 관한 연구

  • Lee, Changhyeon (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Jinyoung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kang, Minsook (National Academy of Agricultural Science, Rural Development Administration)
  • 이창현 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 이진영 (농촌진흥청 국립농업과학원) ;
  • 강민숙 (농촌진흥청 국립농업과학원)
  • Received : 2015.03.24
  • Accepted : 2015.06.02
  • Published : 2015.06.30
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Abstract

This study conducted a literature review, field study, and in-depth interview on the build order, cooking method, and origin of 'Donggot-tteok (rice cake)', which was the ritual food for 'Chungjae Gwon Beol from the Andong Gwon clan Jong-ga' in Bonghwa, Gyeongbuk, who deifies Chungjae Gwon Beol as Bulcheonwi. Donggot-tteok of Chungjae Jong-ga is classified as one kind of Bonpyeon (Janjeolpyeon) and 11 kinds of Utgipyeon, and assumes a unique circle build shape. According to the results of the literature review data in 2004 and 2010 with field study data in 2014, the build order, materials, and cooking method were maintained without large changes. With regard to Utgipyeon with which Donggot-tteok is topped, Cheongjeolpyeon, Milbiji, Songgisongpyeon, Gyeongdan, Ssukdanja, Bupyeon, Japgwapyeon, Jeon, Sansim, Jo-ak, and Kkaeguri were heaped in each layer, and the beauty of obangsaek (five colors) was well harmonized. Besides, with regard to the origin of Donggot-tteok, which was presented without elaborating sundry records, we examined the possibility of being introduced from the royal court through old paper and the Jokbo (family tree) that Jong-ga owns.

Keywords

References

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