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A Literature Review on the History of the Jeon (Korean Pancake) in the Modern Cookbooks

근대 이후 조리서에 나타난 전(煎)의 변화 분석 및 문헌고찰

  • Cho, Joo-Hyung (Department of Culinary and Food service Management, Sejong University) ;
  • Chang, Young-Eun (National Academy of Agricultural Science, RDA) ;
  • Kim, Jin-Sook (National Academy of Agricultural Science, RDA)
  • 조주형 (세종대학교 조리외식경영학과) ;
  • 장영은 (농촌진흥청 국립농업과학원) ;
  • 김진숙 (농촌진흥청 국립농업과학원)
  • Received : 2012.10.18
  • Accepted : 2012.12.24
  • Published : 2012.12.30

Abstract

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

Acknowledgement

Supported by : 국립농업과학원

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