Browse > Article
http://dx.doi.org/10.7318/KJFC.2009.24.4.366

The Changes of Side Dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunm usangsinsikyorijebub" according to the Current of the Time  

Kim, Up-Sik (Department of Nutrition Hotel Culinary Art, Anyang Technical College)
Han, Myung-Joo (Department of Food & Nutrition, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.24, no.4, 2009 , pp. 366-375 More about this Journal
Abstract
This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.
Keywords
"Eumsikdimibang"; "Gyuhapchongseo"; "Chosunmusangsinsikyorijebub"; Korean hot pepper paste; samgyetang;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 강인희. 1996. 한국의 맛, 대한교과서주식회사. 서울 pp 7-11
2 박옥주. 2000. 빙허각 이씨의 '규합총서' 에 대한 문헌적 연구. 한국고전여성문학연구. 1:271-304
3 신민자, 최영진. 1999. 閨閤叢書를 통해서 본 우리나라 전통음식의 향약성 효과에 관한 고찰. 경희대학교관광산업정보논문. 1:137-153
4 Chung RW, Cho SH, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2007. An investigation of side-dishes found in Korean literatures before the 17th century. Korean J. Food Cookery Sci. 23(5):731-748   과학기술학회마을
5 Kim MH, You MN, Choi BY, An HS. 2003. The study of the uses of agricultural products in the 'Kyuhap-Chongseo'. Korean J Home Management. 20(1):113-127   과학기술학회마을
6 김미희. 2003. 규합총서의 생활문화적 고찰. 성신여자대학교 대학원 석사학위논문, pp 90-93
7 Lee YK, Chun HJ, Lee HG. 1992a. A bibliographical study on the Tojangguk in Korea. Korean J. Dietary Culture. 7(1):81-90   과학기술학회마을
8 백두현. 2003. 국어사에서 본 음식디미방, 경북대학교 출판부, 대구 p 61
9 한복려. 2003. 음식사에서 본 음식디미방, 경북대학교 고전총서. 대구 p 85
10 Lee YK, Chun HJ, Lee HG. 1992b. A bibliographical study on the Gooumguk in Korea. Korean J. Dietary Culture. 7(4):339-362   과학기술학회마을
11 Cho HJ, Yoon DI. 1997. A study on Vietnam food culture- Fermented fish sauce culture and daily meal- 12(3):289-299   과학기술학회마을   ScienceOn
12 윤서석. 2002. 한국음식 -역사와 조리법- 수학사, 서울 pp 78-100
13 이성우. 1985. 한국요리문화사, 교문사, 서울. pp 19-133
14 이효지. 1981. '규합총서.주사의' 의 조리과학적 고찰. 한양대학교 사대 논문집. 1:85-103
15 강인희, 1989 한국식생활사, 삼영사, 서울 pp 299-300
16 이효지. 1997. 조선시대의 조리서, 한국음식대관(제1권). 한국문화재보호재단. 서울, pp 399-400
17 이용기. 옛음식연구회역, 2002 朝鮮無雙新式料理製法, 궁중음식연구원, 서울. pp 61-211
18 Kim HS. 2004. A comparative study on the changing pattern of fish and shellfish uses in 'Eum-sik-di-mi-bang' and 'Gyu-hapchong-seo' in sight of the development of fishing technlology. Korean J. Food Culture. 19(3):273-284
19 빙허각 이씨. 윤숙자 역. 2003. 규합총서. 질시루. 서울 pp 74-174
20 한계증. 1982. 우리나라 전통적인 식품조리법에 관한 연구, 서울여자대학교 대학원 석사학위논문, pp 42-43
21 이효지. 2004. 한국의 음식문화, 신광출판사, 서울. p 26
22 빙허각 이씨. 정양완 역. 1975. 閨閤叢書. 보진재, 서울. pp 3-125
23 조후종. 2001. 우리 음식 이야기, 한림출판사, 서울. pp 4-6