• Journal of Sasang Constitutional Medicine
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• v.19 no.3
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• pp.20-29
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• 2007

1. Objectives We know that the origine of the pe-tsai is from 백채(白菜; pronounced as bak-tsai, meaning white vegetable). But some literatures said that the japanese butterbur(Petasites japonicus (Sieb. et Zucc.) Maxim) is from 백채(白菜;: pronounced as bak-tsai), too. These two words have same origin. It makes us get into a mess. So We are about to study the origine of the pe-tsai more. Also, we investigated its historical origin, properties and Sasang constitutional medicine's efficacy. 2. Methods We reviewed farmings(e.g. 山林經濟, 林園經濟法), dictionarys(e.g. 訓蒙字會), encyclopedia(e.g. 物名攷), books on herbs and medicines to summarize literatures about the pe-tsai. 3. Results and Conclusions (1) The origin of term, pe-tsai is sung, named after a pine tree(松), chineses character pronounced as song) which we can see throughout a year. Also, pe-tsai was called white vegetables(白菜, pronounced as bak-tsai) because its appearance is green and white. Therefore, the pronounciation of sung derives from its character and we also say bak-tsai(白菜), which came from its looks. (2) Today we pronounce pe-tsai inro bae-tsu(배추) in korean. There are pronunciational developments of this word : bak-tsai(白菜) $\to$ bae-tsae $\to$ bae-tsa $\to$ bae-tsa $\to$ bae-tsae(배채) $\to$ bae-tsu(배추). (3) Our ancestor used bak-tsai(白菜) as the name of japenese butterbur, which was different from China. The latter times of Joseon(조선), however, sometimes bak-tsai(白菜) meant pe-tsai. After the year of 1800, bak-tsai(白菜) only meant pe-tsai. So when we try to translate our ancestor's books, we must examine carefully their published year. (4) Pe-tsai is used for baby's erysipelas, boil, fever in the chest, thirst after alcohol drinking and kind of diabetes. It helps digestive organs as well. Pe-tsai is used for stress, fever in the chest and cough with fever of Soyangin and Tayangin in Sasang Constitutional Medicine.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.