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KMID : 0665420110260060599
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Korean Journal of Food Culture
2011 Volume.26 No. 6 p.599 ~ p.613
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A Historical Study on Changes in a Roasted Beef Recipe through Sulhamyukjuk (Part I) - Focus on literature published in Korea until 1950 -
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Park Chae-Lin
Kwon Yong-Suk
Chung Hea-jung
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Abstract
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The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this
study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this
study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted
beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.
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KEYWORD
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Roasted Beef, Roasted Skewered Beef, Coating of flour porridge, dipping into water
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