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A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -

조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 -

  • Lee, Yun Hwa ;
  • Shin, Jung-Kue ;
  • Byeon, Yeong Mi ;
  • Kim, Myeong jun ;
  • Min, kyung jong ;
  • Park, soung jin ;
  • song, Jung mu ;
  • Chung, Heajung
  • 이윤화 ;
  • 신정규 ;
  • 변영미 ;
  • 김명준 ;
  • 민경종 ;
  • 박성진 ;
  • 송정무 ;
  • 정혜정
  • Received : 2018.11.21
  • Accepted : 2018.12.24
  • Published : 2018.12.31

Abstract

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Keywords

beef;modern cookbooks;cooking methods;Dry-heat cooking

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Acknowledgement

Supported by : 농림축산식품부