• The Journal of the Convergence on Culture Technology
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• v.1 no.3
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• pp.1-21
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• 2015

This study examined the prevalence of the assorted vegetables with beef on skewers called Hwayangjeok recorded in 16 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Hwayangjeok during the Joseon dynasty were categorized into 35.2% Hwangjeok(黃炙) & Jabjeok(雜炙), 16.7% Hwangjeokhwayangjeok(黃炙花陽炙), each 11.1% Saengboghwayangjeok(生鰒花陽炙) & Lagjehwayangjeok(絡蹄花陽炙), 9.3% Eohwayangjeok(魚花陽炙), 5.6% Donggwahwayangjeok(冬苽花陽炙), each 3.7% Cheonyeobhwayangjeok((千葉花陽炙) & Yanghwayangjeok1, each 1.8% Gyelan-eoeumjeok (鷄卵於音炙) & Ablanhwayangjeok(鴨卵花陽炙). Through this study, through new lighting and menu development for Hwayangjeok used as a basis for hope to contribute to the globalization of Korean food.

• The Journal of the Convergence on Culture Technology
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• v.10 no.5
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• pp.523-536
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• 2024

This article examines the types of abalone as recorded in 17 royal protocols studies of the Joseon dynasty (1392-1909). The types of abalone food during the Joseon dynasty appeared. The frequency of the Abalone types during the Joseon dynasty in order were; 'Tang with abalone' 37.4%, 'abalone-stir-fried(炒)' 12.8%, 'raw-abalone(膾)' & 'hwayangjeok with abalone' each 9.9%, 'abalone-sever(折)' 8.8%, 'steamed-abalone(蒸)' 7.0%, the other abalone food 6.2%, 'abaloneripening(熟)' 4.4%, 'echae(魚采)' 3.6%. In Jeonbokcho(全鰒炒), abalone and beef were generally used. In the stirfried(炒), raw(膾), hwayangjeok(花陽炙), steamed(蒸), ripening(熟), jeotgal(醢) and dumplings(饅頭) containing raw-abalone(生鰒), raw-abalone(生鰒) was used, and in other cases, abalone(全鰒) was used. This study, based on years of research on Euigwe, emphasizes the academic value of the author's new role and research outcomes. We anticipate that these findings will contribute to product development and the systematic establishment of Korean food culture.