• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.93-110
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• 2006

Eumsik-dimibang is the oldest and first cooking recipe book in Korean language ever published in Korea. It was examined in order to find out food ingredients being used as side dishes and its cooking methods used at that time. As side dishes, there were many foods which used dogs as food ingredients for making Gae Jang Jim and Gae Jang etc. as well as Dong A such as Dong A Nurumi and Dong A sun. Also, there were many foods prepared by Nurumi cooking method for making Gae Jang Guk, Nurumi, eggplant Nurumi etc. From cooking methods for food ingredients for side dishes at that time, following characteristics could be found. First, there was a cooking method of broiling meat on fire after blanching it in water. Second, many cooking methods were used to remove fetid smells and fishy smells (using ginger, pepper, cheoncho etc). Third, there was a method which demanded much attention and devotion in the course of cooking. Fourth, use and cooking method of flour were diversified.

• Bulletin of Food Technology
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• v.21 no.1
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• pp.8-21
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• 2008

패스트푸드를 대체할 방법으로 전 조리법의 표준화를 제시하고자 하여 고문헌 20여권을 중심으로 조리법을 조사하였다. 조리법에 활용한 재료는 농산물, 축산물, 수산물, 기타로 분류하여 총 67여종의 조리법을 조사하였고 표준 조리법을 설정, 자료화 하여 보고하였다.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.535-550
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Bibimbab$(cooked rice mixed with various ingredients) appeared in cook books published after Korean modern era, approximately from late 19th century to the present. 7 cook books were chosen to be analyzed. It is found that the ingredients were mixed with the rice before being served in the cook books written in late 19th century until mid 20th century, while the ingredients were separately decorated on top of the rice in the cook books written from mid 20th century until late 20th century. $Gochujang$(Korean chilly paste), which is common spicy seasoning for $Bibimbab$ in the present time, appeared only in $Hangukeumak$(1987) which is written in late 20th century. Prior to $Hangukeumak$(1987), chilly powder or chilly was used for chilly-based spicy seasoning. Cook books written in late 19th century until mid 20th century, ingredients used for $Bibimbab$ had complicated cooking methods such as $Jeonyueo$(assorted pan-fried delicacies), $Nurumi$(fried beef skewer with various vegetables) and $Sanjeok$(grilled beef skewer). From mid 20th century until late 20th century, among the cook books analyzed in this research, only $Hankukyoribaekguasajeon$(1976) suggested $Jeonyueo$ as an ingredient, and in general, the cooking method for preparing beef became simpler. For further studies, firstly, the cooking procedures used for $Bibimbab$ in the prior period to the Korean modern era need to be examined for more information about the changes of cooking style of $Bibimbab$. Secondly, new $Bibimbab$ recipes for modern restaurants could be created by using the recipes used in the historical cook books. Finally, the definitions of culinary terms used in historical cook books need to be clarified.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.397-408
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• 1999

In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.