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KMID : 0665420110260050455
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Korean Journal of Food Culture
2011 Volume.26 No. 5 p.455 ~ p.467
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A Literature Review on the Recipes for Pheasant - Focus on Recipe Books from 1800’s to 1990’s -
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Kook Kyung-duk
Kwon Yong-Suk
Chung Hea-jung
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Abstract
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The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean
cookbooks published from the 1800’s to the 1990’s. There were 95 pheasant recipes found in the literature which could be
classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were
then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui
· Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk · Tang and Jeongol (soup and stew) 23 times, Kimchi
(fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stirfried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae· jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.
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KEYWORD
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Pheasant, Recipe, Literature review, Trend analysis, Content analysis
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FullTexts / Linksout information
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Listed journal information
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