Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -

조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 -

  • 이윤화 (전주대학교농생명식품산업학과) ;
  • 신정규 (전주대학교한식조리학과) ;
  • 변영미 (전주대학교한식조리학과) ;
  • 김명준 (전주대학교농생명식품산업학과) ;
  • 민경종 (전주대학교농생명식품산업학과) ;
  • 박성진 (전주대학교한식조리학과) ;
  • 송정무 (전주대학교한식조리학과) ;
  • 정혜정 (전주대학교한식조리학과)
  • Received : 2018.11.21
  • Accepted : 2018.12.24
  • Published : 2018.12.31
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Abstract

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Keywords

A list of reference cookbooks

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Types and frequency of beef dry-heat cooking methods in cooking book

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Types dry-heat cooking method of beef introduced to cookbooks from the late 1800s~1940s

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Types dry-heat cooking method of beef introduced to cookbooks from the late 1950s~1970s

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Types dry-heat cooking method of beef introduced to cookbooks from the late 1980s

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Types dry-heat cooking method of beef introduced to cookbooks from the late 1990s

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Classification of ingredients and seasonings used in beef gui recipe

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Continued

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Continued

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Continued

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Classification of ingredients and seasonings used in beef jeok recipe

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Continued

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Continued

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Classification of ingredients and seasonings used in beef bokkeum recipe

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Classification of ingredients and seasonings used in beef jeon recipe

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Classification of ingredients and seasonings used in beef twigim recipe

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