Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Recipe of Traditional Korean Liquor in Old Cookbooks of Jong-Ga (Head & Noble Family)

종가(宗家)의 고조리서를 통해 본 전통주의 연구

  • Received : 2014.10.31
  • Accepted : 2014.12.30
  • Published : 2014.12.31
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Abstract

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

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