A Literature Review on the Types of Joseon Dynasty Tteok (Korean Rice Cake) according to its Main Ingredient

주재료에 따른 조선시대 떡류의 문헌적 고찰

  • Oh, Soon-Duk (Department of Food & Nutrition, Seojeong College) ;
  • Lee, Gui-Chu (Department of Home Economics Education, College of Education, Korea University)
  • 오순덕 (서정대학 식품영양과) ;
  • 이귀주 (고려대학교 사범대학 가정교육과)
  • Published : 2010.02.28

Abstract

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

Keywords

tteok;main ingredient;jjin-tteok;chin-tteok;jijin-tteok;salmeun-tteok;old literature;Joseon dynasty

References

  1. 류중림. 2003. 증보산림경제(增補山林經濟). 농촌진흥청
  2. 윤서석. 1999. 우리나라 식생활문화의 역사. 신광출판사. 서울. p 352
  3. 이효지. 1998. 한국의 음식문화. 신광출판사. 서울. pp 200-205
  4. 작자미상. 2004. 시의전서(是議全書. 신광출판사
  5. 홍만선. 1982. 국역 산림경제(山林經濟). 민족문화추진회
  6. Lee CH, Maeng YS. 1987. A Literature Review on Korean Ricecakes. Korean J. Dietary Culture, 2(2):117-132
  7. 강인희. 1978. 한국식생활사. 삼영사. pp 262-268
  8. 이 익. 1976. 국역 성호사설(星湖僿說). 민족문화추진회
  9. 김 수. 1998. 수운잡방(需雲雜方). 신광출판사.
  10. 성 현. 1973. 용재총화(한국명저대전집)
  11. Mang HY, Lee HG. 1988. A Bibliographical Study of Dock (Korean Rice Cake). Korean J. Dietary Culture, 3(2):153-162
  12. 윤서석. 1980. 한국민속대관 2. 일상생활${\cdot}$의식주. 고려대학교 민족문화연구소. 서울. p 463
  13. 강인희. 1997. 한국의 떡과 과즐. 대한교과서. 서울. p 70
  14. 안동 장씨. 2003. 음식디미방. 궁중음식연구원
  15. 정리소. 2005. 원행을묘정리의궤(園行乙卯整理儀軌). 수원시청
  16. 신 암. 1800년대 중엽. 음식방문(飮食方文). 연세대도서관소장
  17. 작자미상. 1983. 요록(要錄). 한국생활과학연구. 이성우, 조준하
  18. 전순의. 2004. 산가요록(山家要錄. 농촌진흥청
  19. 황혜성. 1976. 주방문(酒方文). 한국요리백과사전. pp 540-543
  20. 이강자, 김을상, 김성미, 이영남, 한복려, 이영근, 박혜원, 이춘자, 한복진, 허채옥, 김귀영, 이미숙, 김복남, 안빈. 2003. 국역증보산림경제. 신광출판사
  21. 과학원 고전연구실. 1999. 역주 동국세시기. 한국문화사
  22. 과학원 고전연구실. 1999. 역주 렬양세시기. 한국문화사
  23. 빙허각이씨. 1975. 규합총서. 보진재
  24. 장철수. 1995. 서울의 사회풍속사. 서울시립대학교 부설 서울학연구소. 서울. pp 56-57
  25. 윤서석. 1993. 개정증보 한국식품사연구. 신광출판사. 서울. p 252
  26. 작자미상. 1896. 연세대 규곤요람(延世大 규곤요람). 연대도서관소장
  27. 황혜성. 1976. 도문대작(屠門大嚼). 한국요리백과사전. pp 493-500
  28. 서유구. 2007. 임원십육지(정조지. 1827년). 교문사. pp 228-234
  29. 이수광. 1994. 지봉유설(芝峰類說 上). pp 431-432
  30. 이효지. 1988. 조선시대 떡류의 분석적 연구. 미원문화재단. 한국 음식문화연구원논총 1집
  31. Won SI, Cho Sh, Chung RW, Choi YJ, Kim EM, Cha GH, Kim HS, Lee HG. 2008. A Literature Review on Tteoks, Korean Rice Cakes Prior to the 17th Century. Korean J. Food Culture, 24(4):419-430