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KMID : 0665420130280010001
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Korean Journal of Food Culture
2013 Volume.28 No. 1 p.1 ~ p.11
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A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -
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Oh Soon-Duk
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Abstract
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This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and
10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in the
documents of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed the
Gwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (å¡Óþø¸) 14.5%; salgupyeon (úº) and
bokbunjapyeon (ÜÝÝÎí) at 11.3% each; beojjipyeon and mogwapyeon (ÙÊÍþ) at 8.1% each; sansapyeon (ߣÞÛ) and
chijapyeon at 6.5% each; duchungpyeon (Ôáõø) 4.8%; and deuljjukpyeon, saenggangpyeon (˹), daechupyeon (ðÊ) and
yujapyeon (êöí) at 1.6% each. From ¡°Junghae-Jungraeeuigwe (ïËú¤ïÚÖÉëðÏù)¡± (1827) to ¡°Junghae-Jinchaneuigwe (ïËú¤
òäóÊëðÏù)¡± (1887) called nokmalbyeong (ÒÒØÇÜ¿). ¡°Sinchuk-Jinchaneuigwe (ãôõäòäóÊëðÏù)¡± (May 1901) renamed the
ohmijabyeong (çéÚ«íÜ¿). ¡°Sinchuk-Jinyeoneuigwe (ãôõäòäæÃëðÏù)¡± (July 1901), the assorted-sulsilgwa (ÊÀßäâÙãùÍý ) were
included in the ohmijabyeong. ¡°Imin-Jinchaneuigwe (ìóìÙòäóÊëðÏù)¡± (April 1902), The ohmijabyeong (çéÚ«íÜ¿) and
assorted-sulsilgwa (ÊÀßäâÙãùÍý) was used and a mixture of ¡°Imin-Jinyeoneuigwe (ìóìÙòäæÃëðÏù)¡± (November 1902)
included the assorted-sulsilgwa (ÊÀßäâÙãùÍý).
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KEYWORD
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Gwapyeon (Íýø¸: Korean traditional fruit preserve), nokmalbyeong (mung bean starch), ohmijapyeon, aengdupyeon (å¡Óþø¸), salgupyeon (úº), old literatures: Euigwe [ëðÏù: records of protocols], Joseon dynasty
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