The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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A Literature Review on the Pyeonyuk in the Royal Palace of Joseon Dynasty

조선왕조 궁중음식(宮中飮食) 중 편육류(片肉類)의 문헌적 고찰

  • 오순덕 ((주)오순덕식품외식산업연구소) ;
  • 유영준 ((주)이연에프엔씨)
  • Received : 2014.08.02
  • Accepted : 2015.01.20
  • Published : 2015.02.28
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Abstract

This article examined the different types of Pyeonyuk as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The ingredients used in Pyeonyuk during the Joseon dynasty were categorized as follows: 20% for Pyeonyuk(片肉), 18.6% for Jeyuksukpyeon(猪肉熟片), 17.1% for Uyuksukpyeon(牛肉熟片), 15.7% for Yangyuksukpyeon(羊肉熟片), 8.6% for Gyeyuksukpyeon(鷄肉熟片), 7.2% for Yangsukpyeon(月羊熟片), 5.7% each for Uselurangsukpyeon(牛舌牛囊熟片) and Utaeulpyeonyuk(牛胎栗片肉), 1.4% for saengsenssukpyeon (生鮮熟片). Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Pyeonyuk.

조선왕조 궁중의궤 15책에 수록되어 있는 궁중음식 중 편육류(片肉類)에 대하여 문헌 고찰하였다. 조선왕조 궁중음식 중 편육류에서 '편육(片肉)'이 20%로 가장 많이 소개되었고, '저육숙편(猪肉熟片)' 18.6%, '우육숙편(牛肉熟片)' 17.1%, '양육숙편(羊肉熟片)' 15.7%, '계육숙편(鷄肉熟片)' 8.6%, '양숙편(月羊熟片)' 7.2%, '우설우낭숙편(牛舌牛囊熟片)'과 '우태율편육(牛胎栗片肉)'이 각각 5.7%, '생선숙편(生鮮熟片)'이 1.4% 순으로 나타났다. 의궤에 기록된 구성요소를 토대로 편육 개발 자료로 활용되기를 기대한다.

Keywords

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