• The Journal of the Convergence on Culture Technology
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• v.2 no.1
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• pp.1-12
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• 2016

This article examines the types and cooking methods of Emandoo as recorded in 15 royal palace studies and 8 old literature texts of the Joseon dynasty (1392-1909). Early Joseon Dynasty kind of Emandoo one kind, two kinds of mid and late 15 kinds, a total of 18 paper was introduced. A Emandoo ingredient materials of a pheasant, chicken, beef, abalone, sea cucumber, etc. were used. Emandoo were able to see that the current 'mulmandu' form of life that icing on the water after the starch into a small thin sliced fish flesh. The size of a Emandoo made small clams. The use of 'Gocho (苦椒)' on Chojang(醋醬), starting with 'emandoo" of Muhsin jinchan Euigwe"(1848) Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Emandoo appealing to a global palate.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.129-139
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• 2014

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). "Muja-Jinjakeuigwe (戊子進爵儀軌)" (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. "Musin-Jinchaneuigwe (戊申進饌儀軌)" (1848) configurations of materials Mandoo, SoongChimchae (沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo's ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.