A Literature Review Examining the Ingredients and Cooking Methods of the Side Dishes in "Chosunmusangsinsikyorijebub" (I);Tang (guk), Changguk, Gigimi, Chigye, Chim, Chorim.Cho, Baeksuk, Hoei, Pyunyook

"조선무쌍신식료리제법(朝鮮無雙新式料理製法)"에 수록된 부식류의 조리법에 관한 고찰 (I);탕(국), 창국, 지짐이, 찌개, 찜, 조림.초, 백숙, 회, 편육

  • Kim, Up-Sik (Department of Nutrition Hotel Culinary Art, Anyang Technical College, Department of Food & Nutrition, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food & Nutrition, Kyung Hee University)
  • 김업식 (안양과학대학 호텔조리영양학부, 경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Published : 2008.08.31

Abstract

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

Keywords

"Chosunmusangsinsikyorijebub" soybean paste;hot pepper paste;soy sauce;cinnamon powder

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