• 한국식생활문화학회지
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• 제28권5호
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• pp.450-462
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• 2013

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung, japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjin-tteoks, Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice, and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake, steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

• 한국식품조리과학회지
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• 제24권4호
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• pp.419-430
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• 2008

The purpose of this study was to investigate the kinds of Tteoks along with their recipes and ingredients occurring in Korean literature published before the 17th century. The reviewed sources included "Sangayorock", "Sasichanyocho", "Soowonjabbang", "Yongjechongwha", "Dongyoebogam", "Domoondaejak", "Geebongyouseul", "New-Guwhangchalyo", "Eumshickdimibang", "Joobangmoon", and "Yorock". Various types Tteoks could be classified into sic groups depending on their cooking methods as follows 23 kinds of Jjjin-tteoks, 8 kinds of Chin-tteoks, 24 kinds of Jijin-tteoks, 6 kinds of Salmeun-tteoks, 4 kinds of Guun-tteoks and 8 other types of tteoks. Within this paper, Tteok recipes and cooking characteristics are discussed and their ingredients, terminology and preparation utensils are reviewed. However some of the Tteok recipes are presently gone or have changed. From this study, we anticipate the development of useful recipes for those who are concerned about health and who seek longevity, and thereby to also advance the culture of Korean rice cakes.