Browse > Article

A Study on Korean Seaweed Foods by Literature Review  

Sohn, Jung-Woo (Dept. of Traditional Korean Cuisine, Baewha Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.1, 2009 , pp. 75-85 More about this Journal
Abstract
In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.
Keywords
seaweed foods; sea mustard; kelp; staghorn; green laver; agar; bundle; seaweed fulvescens; traditional Korean food data integration system;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 식품외식경제. 해조류를 이용한 잼 개발. 2006.5.2 https://www.foodbank.co.kr/news/view 2009.1.22 방문
2 Cho, HO, Lee, II<, Shim, SC and Lee, JU. On the components of edible marine algae in Korea. J Kor. Agriculture Chern. Soc. 14:213-220. 1971   과학기술학회마을
3 Cho, MS and Hong, JS. Quality characteristics of sulgidduk by the addition of sea tangle. Kor. J. Cookery Sci. 22:37-44. 2006   과학기술학회마을
4 농촌진흥청. 증보산림경제 II, pp.181-182. 고농서국역총서 5. 2003
5 서유구저, 이효지, 조신호, 정낙원, 차경희 역. 임원십육지, pp.128-131. 교문사. 2007
6 빙허각이씨 저, 이민수 역. 규합총서, pp.61-67. 기린원. 1988
7 이성우. 한국고식문헌집성[저자미상. 술 빚는 법, 1800년말], p1408. 수학사. 1992
8 이성우. 한국고식문헌집성[이석만. 간편조선요리제법, 1934], p1938. 수학사. 1992
9 방신영. 우리나라 음식만드는 법, pp.310-321. 장충도서출판사. 1957
10 방신영. 일일활용조선요리제법, pp.484-486. 도서출판 민속원. 1931
11 이성우. 한국고식문헌집성[손정규. 우리음식, 1948], p2419. 수학사. 1992
12 이성우. 한국고식문헌집성[저자미상. 가정요리, 1940년말], p2675. 수학사 1992
13 이성우. 한국고식문헌집성[황혜성. 조선요리대략, 1950], p2696. 수학사. 1992
14 김상보. 조선왕조궁중의궤음식문화, pp.406-417. 수학사. 2004
15 Shin, SM and Sohn, JW. A study on the traditional Korean rites foods for the construction of a traditional Korean food data integration system. Kor. J Food Nutr. 21:254-255. 2008   과학기술학회마을
16 이태원. 현산어보를 찾아서, pp.177-179. 청어람미디어. 2007
17 두산백과사전. 2006. 우뭇가사리. http://100.naver.com/100. 2009.1.16 방문
18 Lee, JH, Gwak, EJ, Kim, JS and Lee, YS. Quality characteristics of sponge cake added with Mesangi(Capsosiphon fulvescens) powder. J. Cookery Sci. 23:83-89. 2007   과학기술학회마을
19 강인희. 한국식생활사, pp.43-117. 삼영사. 1991
20 전순의 저, 한복려 역. 산가요록, p154. 궁중음식연구원. 2007
21 Kim, JA and Lee, JM. Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) Okamura with blanching times. J Kor. Soc. Food Sci. 20:219-226. 2004   과학기술학회마을
22 이행, 홍언필. 신증동국여지승람 권34, 전라도 沃滿薡. 민족문화추진회. 1969
23 Kim, JB, Kang, YJ, Choi, SN, Kim, GB, Jang, SH, Jung, YH and Gook, JY. Preparation of seaweed jelly muk with sea mustard(Undaria pinnatifida) and sea tangle(Larninaria japonica). J. Kor. Fisheries Society. 28:331-337. 1995   과학기술학회마을
24 Lee, IG, Shim, SC, Cho, HO and Lee, JU. On the components of edible marine algae in Korea. J. Agricultural Chern. Soc. 14:213-221. 1971.   과학기술학회마을
25 백두현. 음식디미방주해, p170. 도서출판 글누림. 2006
26 서영보, 심상규. 국역 만기요람, 민족문화추진회. 1986
27 Sohn, CH. Historical review on seaweed cultivation of Korea. Algae. 11:357-364. 1996
28 Lim, EJ, Cho, Kr, Kim, JY, Lee, YH, Ho, JM, Kim, YJ and Cho, HY. The anticoagulant and anticancer activities of enteromorpha intestinalis extracts. Kor. J Food Nutr. 21:7-14. 2008   과학기술학회마을   ScienceOn
29 김상보. 조선왕조궁중연회식의궤음식의 실제, p266. 수학사. 1995
30 이성우. 조선시대 조리서의 분석적 연구, p73. 한국정신문화연구원. 1982
31 이성우. 한국고식문헌집성[저자미상. 시의전서, 1800년말], p1447. 수학사. 1992
32 Kim, EM, Koo, JK, Cho, GS and Do, JR. Dietary fiber contents of marine algae and extraction condition of the fiber. J. Kor. Fisheries Soc. 30:291-296. 1997   과학기술학회마을   ScienceOn
33 이성우. 한국고식문헌집성[빙허각이씨. 부인필지, 1915], p1526. 수학사. 1992
34 김수 저, 윤숙자 역. 수운잡방, p219. 질시루. 2006
35 Park, IB, Kim, SJ, Ma, SJ, Park, JU and Jung, ST. Preparation of jelly using enzyme soluble extracts of sea mustard. J. Kor. Society Dietary Culture. 20:421-425. 2005   과학기술학회마을
36 정약전 저, 정문기 역. 자산어보, 지식산업사. 2002
37 이성우. 한국고식문헌집성[저자미상. 음식방문, 1800년대], p1238. 수학사. 1992
38 한희순, 황혜성, 이혜경. 이조궁정요리통고, p6. 학총사. 1957
39 이성우. 한국고식문헌집성[방신영. 조선요리제법, 1942], p2548. 수학사. 1992
40 Lee, IK and Gang, SW. A check list of marine algae in Korea. Algae. 2:311-325. 1986
41 허균. 성소부부고 도문대작, 민족문화추진회. 1982
42 해양식물대백과 4권, p16. 한국해양연구원. 2004
43 Cho, HS, Park, BH, Kim, KH and Kim, HA. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. J. Kor. Soc. Dietary Culture. 21:541-549. 2006   과학기술학회마을   ScienceOn
44 이성우. 한국고식문헌집성[저자미상. 사계의 조선요리, 1935], p2005. 수학사. 1992
45 이성우. 한국고식문헌집성[조자호 조선요리법, 1939]. p2268. 수학사. 1992
46 Kim, US and Han, MJ. A literature review examining the ingredients and cooking methods of the side dishes in 'Gyuhapchongseo'. Kor. J. Food Culture. 23:438-447. 2008   과학기술학회마을
47 이성우. 한국요리문화사, pp.300-310. 교문사. 1999
48 이성우. 한국고식문헌집성[손정규. 조선요리, 1940], p2482. 수학사. 1992
49 이성우. 한국고식문헌집성[김호식. 조선식물개론, 1945], p2636. 수학사. 1992
50 한복진. 우리가 정말 알아야 할 우리 음식 백가지, pp.188-199. 현암사. 2000
51 이성우. 한국고식문헌집성[방신영. 음식관리법, 1956], p2731. 수학사 1992
52 이용기. 조선무쌍신식요리제법, pp.201-202. 민속원. 1924
53 서긍 저, 민족문화추진회 역. 국역고려도경, p53. 경인문화사. 1978
54 Kim, HJ, Kim, SI and Han, YS. Effects of sea tangle extract and sea tangle yogurt on constipation relief. Kor. J Cookery Sci. 24:59-67. 2008   과학기술학회마을   ScienceOn
55 한국문화재보호재단. 한국음식대관 제5권, pp.190-202. 한림출판사. 2001
56 Jung, KH, Choi, SN, Lee, SY and Go, WB. A study of heavy metals contents of the seaweeds at various area in Korea. J. Kor. Soc. of Food Sci. 14:25-32. 1998   과학기술학회마을
57 Huh, SM and Han, JS. The study of the traditional rites. J. East Asian Dietary Life. 6:411-423. 1996   과학기술학회마을   ScienceOn
58 Lee, HS, Suh, JH and Suh, KH. Preparation of antibacterial agent from seaweed extract and its antibacterial effect. J. Kor. Fisheries Soc. 33:32-37. 2000   과학기술학회마을   ScienceOn
59 이성우. 한국고식문헌집성[홍선표. 조선요리학, 1940], p.2349. 수학사. 1992