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KMID : 0665420120270040340
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.340 ~ p.345
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A Literature Review on the Types and Cooking Methods of Soondae during the Joseon Dynasty
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Oh Soon-Duk
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Abstract
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This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books
of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.
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KEYWORD
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Soondae (Korean Traditional Sausage), old literatures, Joseon dynasty, dog meat, beef, pork, lamb, fish
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