Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 1 Issue 3
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- Pages.277-298
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- 1991
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
The Biblographical Study on the Processing Methods of Traditional Nuruk
전통누룩 제조에 대한 문헌고찰
Abstract
Review of Korean and Chinese traditional nuruk was performed on the longitudinal change of ingredients and method of each nuruk. Manufacturing process of common nuruk was that flour, wheat chaff, grinded green pea and smartweed were doughed, footpressed to make 凹 type, covered it with mugwort, lotus leaf and cocklebur leaf and suspended it with string for 60 days to get wild mold. This is named Beungkuk. Manufacturing process of Sankuk was that cooked rice or uncooked rice grain was scattered, mixed often for 30 days. Ryokuk and Hongkuk are called Sankuk.
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