• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.311-319
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• 1995

The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day's Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee $1168{\sim}1241$), the use of salted/fermented vegetables could be dated back to the Three Nations Era $(B.C.\;37{\sim}A.D.\;668)$ and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of $16th{\sim}19th$ centuries in Korea, Suunjapbang $(1500{\sim})$, Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun $(1600{\sim})$, Saekgyung (1676), Yorok $(1600{\sim})$, Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe $(1800{\sim})$, Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji $(1855{\sim})$ were reviewed.

• Journal of Korean Medical classics
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• v.34 no.2
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• pp.169-206
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• 2021

Objectives : Records on medicinal liquor in medical texts and major culinary texts of the Joseon period were examined and compared to identify their relevance. Methods : Liquors that include medicinal ingredients in the Donguibogam, Sangayorok, Suunjapbang, Eumsikdimibang, and the Gyuhapchongseo and Juchan were collected. Similarities and differences of each entry were compared following thorough examination. Results : Direct citing of medical texts or specialized medical descriptions in the culinary texts or descriptions of medical liquor composed of various medicinals close to formula compositions are evidences that medical knowledge influenced culinary texts. Conclusions : Descriptions on medicinal liquor in medical texts and culinary texts could be said to have influenced each other.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.621-628
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• 2011

This study was aimed at research on Jeonyak (煎藥) appearing in the bibliography. It was during the Goryeo Dynasty that Jeonyak was first mentioned in literature. At this time, Jeonyak was served for consumption during Palgwanhoe. The ingredients and recipes of Jeonyak were listed for the first time in Suunjapbang, a book written by Kim Yu during the Joseon Dynasty. Since then, they have been found in various books and materials. During the Joseon Dynasty, Jeonyak was made in Neuiwon, a medical administrative organization in the palace, and administered as a seasonal food on Dongji Day in the winter. The king gave various to his guests or subjects as special gifts. As a result, Jeonyak became well known to many people and even to those in foreign countries. Jeonyak is a Korean traditional medicated diet food made from decocted beef-feet, bone stock, and other spices, including jujube paste, honey, ginger, pepper, clove, and cinnamon. Jeonyak has a long 800-year history, and its ingredients and recipes have changed only gradually. Milk was a major ingredient of Jeonyak during the Goryeo Dynasty, but glue and gelatin were added in the Joseon Dynasty. Since then, recipes have mainly used gelatin made from beef-feet, skin, beef-bone, and so on. In conclusion, Jeonyak has an 800-year history as a special medicated diet food (藥膳) served seasonally on Dongji Day in the winter.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.267-283
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• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.13-25
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• 2022

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.