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KMID : 0665420120270060553
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.553 ~ p.587
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Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』
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Cha Gyung-Hee
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Abstract
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In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results
revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.
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KEYWORD
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Jusiksiui, staple food, side fish, rice cake, rice wine
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