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KMID : 0665420120270060588
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.588 ~ p.597
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An Exploratory Study on Kwa-Jung-ryu of Head Families
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Kwon Yong-Seok
Kim Young
Kim Yang-Suk
Choe Jeong-Sook
Lee Jin-Young
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Abstract
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This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the
materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-
Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggido, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jungryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.
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KEYWORD
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Han-Gwa, traditional Korean confectionery, head family
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