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KMID : 0665420100250050508
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Korean Journal of Food Culture
2010 Volume.25 No. 5 p.508 ~ p.515
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The Change of the Concept and Meaning of Bulgogi in Cookery Book & Dictionary
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Lee Kyou-Jin
Cho Mi-Sook
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Abstract
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The purpose of this research was to investigate the transition of the concept and meaning of “bulgogi”. “Bulgogi” is a representative Korean food and is also a global menu item. The first dictionary that presented the word “bulgogi” was the Keunsajeon (big dictionary). The results of an analysis of 17 dictionaries published in the last 60 years showed the immutable definition of “neobiani” as seasoned and broiled beef. In contrast, “bulgogi” has been termed differently, from “simply grilled meat of an animal” to the same meaning as that of “neobiani”. Furthermore, to define the difference between common grilled meat in modern versus present time, a review of 26 cookery books from Sieuijeanseo, written in late 1800, to The Taste of Korea, written in 1987, were selected and examined. To date, the first appearance of the word “bulgogi” mentioned in a cook book was in Practice in Higher Cuisine, which was written by Shin- young Bang in 1958. The book states that “bulgogi” is the second name or the vulgar designation of “neobiani”.
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KEYWORD
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Bulgogi, Neobiani, Korean BBQ, Korean food culture, cookery book
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