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http://dx.doi.org/10.7318/KJFC/2015.30.1.008

Literature Review of Korean Traditional Beverage Recipes - Focus on Sujeonggwa -  

Choi, Nam-Soon (Department of Food and Nutrition, Baewha Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.1, 2015 , pp. 8-19 More about this Journal
Abstract
"Sujeonggwa" is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of "sujeonggwa" in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don't know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.
Keywords
Sujeonggwa; korean traditional beverages; dried persimmon; ginger; cinnamon;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
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