Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Culinary Characteristics of Hwachae in Korean Cookbooks Published in 1600-1940s

1600년대-1940년대 조리서에 등장한 화채류의 종류 및 조리법 특성

  • Yang, Jihye (Department of Food and Nutrition, Myongji University) ;
  • Song, Kyunghee (Department of Food and Nutrition, Myongji University) ;
  • Chang, Yunhee (Department of Food and Nutrition, Myongji University) ;
  • Lee, Youngmi (Department of Food and Nutrition, Myongji University)
  • 양지혜 (명지대학교 식품영양학과) ;
  • 송경희 (명지대학교 식품영양학과) ;
  • 장윤희 (명지대학교 식품영양학과) ;
  • 이영미 (명지대학교 식품영양학과)
  • Received : 2016.08.18
  • Accepted : 2016.11.10
  • Published : 2016.12.31
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Abstract

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

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References

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