A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400's to the 1800's

1400-1800년대 문헌연구를 통한 전통 면식(麵食)의 재료와 조리법 및 특성 고찰

  • Hong, JinIm (Department of Medicine Classics, College of Korean Medicine, Deajeon University) ;
  • Park, Soojin (Department of Oriental Medicinal Food and Nutrition, Semyung University)
  • 홍진임 (대전대학교 한의과대학 원전학교실) ;
  • 박수진 (세명대학교 한방식품영양학부)
  • Received : 2016.12.21
  • Accepted : 2017.09.18
  • Published : 2017.10.30


The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.


Supported by : 율촌재단


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