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KMID : 0665420110260020128
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Korean Journal of Food Culture
2011 Volume.26 No. 2 p.128 ~ p.141
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A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water -Focus on the Recipe Data Published in Korea from 1800`s to 1980`s-
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Park Chae-Lin
Kwon Yong-Suk
Chung Hea-jung
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Abstract
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The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean
cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from
1800’s to 1980’s. A method of mainly study was conducted by content analysis and literature review. The documents of
recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of
Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200
years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi
juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi
juice+broth) type.
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KEYWORD
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Naengmyeon, Review, Trend analysis, Korean cold noodle, Korean food
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