• The Journal of the Korea Contents Association
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• v.14 no.12
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• pp.1021-1036
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• 2014

In this article, another literatures that original Korean own red pepper (Gochu) was cultivated from ancient years and there were many other varieties of Gocho in Korea were shown. The first book where Gochu was appeared as written in Hangul (Korean own character invented by King Sejong in 1433) was Hunmongjahoe (訓蒙字會) written by Choi Sejin in 1527. However, many books where cho(椒) indicating Korean red pepper (Gochu) was described before Hunmongjahoe. This is consistent with Hongjaejonso(弘齋全書, 1799). King Jungjo asked Kim Dalsun about the type of Cho(椒) in Hongjaejonso, Kim Dalsun answered to King Jungjo that there are many types of Cho such as Chokcho(蜀椒), Jincho(秦椒), Dancho(丹椒), Daecho(大椒) and Hocho(胡椒). When common characteristics in Chokcho, Jincho, Dancho, Daecho and Hocho in Hongjaejonso were studied, it was found that these Chos had one word in common "Gocho(고쵸)" in the Korean translation. Also several Chos such as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) were characterized as Gocho in ancient books. In conclusion there were several Chos such as Chokcho, Jincho, Dancho, Daecho, Hocho, Buncho, Nammancho, Mancho, etc indicating the various types of Cho, and these were all written as Gocho(고쵸) in the Korean character. An original Korean Gocho should be cultivated in Korean peninsula. Several different types of Cho were imported during the course of trade with foreign countries, and these foreign Chos called as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) by discriminating original Korean Gocho(고쵸). The original name of Gochu(고추) is Gocho. Later the Chinese character for Gocho(苦椒) invented in response to the Korean character of "Gocho(고쵸)" by necessity.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.347-356
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• 1989

In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.