Browse > Article
http://dx.doi.org/10.7318/KJFC/2022.37.1.13

Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty - focused on the Chungcheon Province Area -  

Lee, Seungmin (Department of Foodservice Management and Nutrition, Kongju National Univeristy)
Yoon, Hei-Ryeo (Department of Foodservice Management and Nutrition, Kongju National Univeristy)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.1, 2022 , pp. 13-25 More about this Journal
Abstract
This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in the late Joseon Dynasty, based on 「Jusiksiui」 in the late 1800s, 「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」 in 1913. This study was also compared with the recipes of 「Suunjapbang」 of 1540, 「Eumsikdimibang」 of around 1670, 「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introduced in the recipe book, 「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets, followed by 「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eight types ofrice cakes and six types of Korean sweets. Yogi-tteok in 「Jusiksiui」 and 「Banchandeungsok」 were foods that could not be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These were also included in 「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of making it differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served as an opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe books containing food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cooking methods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.
Keywords
Jusiksiui; eumsikbangmunnira; banchandeungsok; chungcheong-do; byung-kwa-ryu (Korean rice cake and cookies);
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Par CL, Lee JY. 2015. Review of dietary culture through Choi's recipe (「Choi's Eumsikbeop」in scrapbook (「Jasonbojeon」) of Shin-chang Maeng's Cran-Focus on the Korean Traditional steamed dish (Jjim Ryu), Noodles, Reice cake & confectionary (Myeon-Byeon-gwa Ryu)-. 2015. J. Korean Soc. Food. Cult., 30(5):552-561   DOI
2 Hwang HS, Han BR, Han BJ. 1989. Korean Traditional Foods. Kyomunsa. Seoul, Korea. pp 26, 480
3 Jeong GJ, Park YM, Jang SY, Cho EH, Lee JM. 2010. Korean traditional byeonggwa. Kyomunsa. Seoul, Korea. pp 57, 225-235
4 Jeong HK. 2013. A Literature Review of Cooking Method in 「Jusiksiui」 compared with 「Eumsikdimibang」 and 「Gyuhapchongseo」. J. Korean Soc. Food Cult., 28(3): 234-245   DOI
5 Kim SI. 2015. Korean dessert. Powerbook. Kyungido, Korea. pp 17-21
6 Kwon YS, Kim Y, Choe JS, Lee JY. 2014. A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family). Korean J. Food Cult., 29(1):61-83   DOI
7 Mrs Lee. 1891. 「Eumsikbangmunnira」. In: Song CY editor. 2013. Sunwoo. Hongseong, Korea. pp 28-52
8 Yoon SJ, Myong CO, Son JW, Shin AS, Lee JS, Jung JH, Hong JS. 2001. Korean traditional food. Jigu publishing, Kyungido, Korea. pp 54, 64, 84, 100
9 Lee CJ, Kim GY, Park HW, Cho HJ, Kang IH. 1995. Studies in the Influence of Ground Pine Nuts on the Degree of the Taste and Texture of Seoktanbyung and in the Standardization of the Preparing Method of Seoktanbyung. J. Korean Soc. Food Cult., 10(3):139-146
10 Mrs Chang. 1670. 「Eumsikdimibang」. In: Han BR, Han BS, Han BJ editors. 2010. Institute of Korean Royal Cuisine. Seoul, Korea. pp 18-83
11 Han BR. 1999. Rice cake that makes easily delicious and beautiful. Institute of Korean Royal Cuisine. Seoul, Korea. pp 18, 93, 162, 163, 210
12 Binghugak Lee (憑虛閣 李氏). 1809. 「Gyuhapchongseo (閨閤叢書)」. In: Jung YW. editor. 1975. Bojinje Co., Kyounggido. Korea. pp 33-39
13 Cha GH. 2012. Food Culture of the late Chosun dynasty in 「Jusiksiui (酒食是儀)」. J. Korean Soc. Food Cult., 27(6): 553-587   DOI
14 Cho SH, Chung RW, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2008. An Investigation on "Kwa-Jung": Traditional Korean Confectionary Items, Found in Korean Literatures Prior to the 17th Century. Korean J. Food Cook. Sci., 24(3):312-324.
15 Hwang HS, Han BR, Han BJ, Jung RN. 2011. Korean Traditional Foods written by three generations. Kyomunsa, Kyungido, Korea. pp 107-112
16 Kim MS, Park EK, Park JS, Yang YS, Oh KO, Lee MS, Lee MJ, Lim KR, Lim YH, Jeon JW, Jeong YS, Joe HJ, Hong SJ, Lee CJ. 2007. Rice cake and traditional snacks. Kyomunsa. Kyungido, Korea pp 110-111
17 Kim Y(金綏). 1540s. 「Suunjapbang (需雲雜方)」. In: Yoon SJ editor. 2006. Baeksan publishers. Kyounggido. Korea. pp 104-111
18 Mrs Son. 1913. 「Banchandeungsok」. In: Kim HS editor. 2013. Cheongju City. Cheongju, Korea. pp 82-113
19 Park CL. 2015. Contents and Value in Jasonbojeon Choi's Recipe book of Shin-chang Maeng' Family. J. Korean Soc. Food Cult., 30(2):137-149   DOI
20 「Sieuijeonseo (是議全書)」. the late 1800s. In: Lee HJ, Cho SH, Jung RK, Kim HS, Ryu AR, Choi YG, Kim EM, Back SE, Won SI, Kim SH, Cha GH, Back HN editors. 2004. Singwang Publication. Seoul. Korea. pp 107-142