Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 4 Issue 4
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- Pages.347-356
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- 1989
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on Korean Dog Meat Cooking (I) -Bibliographical Study-
견육요리(犬肉料理)의 연구(硏究) (I) -문헌고찰(文獻考察)-
- Kim, Tae-Hong (Department of Home Economics Education, SangMyung Women's University,Home Economics & Culture Research Institute, SangMyung Women's University)
- 김태홍 (상명여자대학교 사범대학 가정교육학과,상명여자대학교 부설 가정문화연구소)
- Published : 1989.12.30
Abstract
In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.
1670년부터 1943년까지의 문헌 16권을 통하여 견육(犬肉)요리의 종류, 조리법, 양념, 부재료를 조사한 것은 다음과 같다. 1) 견육(犬肉)요리는 14종류로 분류되며, 연대순으로 보면
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