The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Comparison Study on the Recipe of Radish Kimchi between Old Cookbooks of Head and Noble Family and Jong-ga

고조리서와 종가의 무김치 비교 연구

  • Received : 2015.08.31
  • Accepted : 2015.10.15
  • Published : 2015.10.31
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Abstract

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ("Soowoonjabbang", "Jusiksiui", "Eumsikbangmunnira", "Siuejunsuh", "Banchandeungsok", and "Buinpilji") were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans' cultures via their recipes for kimchi.

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