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KMID : 0665420130280020115
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Korean Journal of Food Culture
2013 Volume.28 No. 2 p.115 ~ p.124
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A Literature Review on the Type and Cooking Methods for Suksilkwa 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 article examines the types and cooking methods of Suksilkwa as recorded in 14 royal palace studies and 10 old
literature texts of the Joseon dynasty (1392-1909). The types of Suksilkwa during the Joseon dynasty were Joran (ðÊÕ°),
Yulran (ëÑÕ°), and Gangran (˹հ). The frequency of the Suksilkwa types during the Joseon dynasty in order were: Gangran (35.4%), Joran (32.3%), and Yulran (32.3%). Prior to 185 years ago, ¡°Junghae-Jungraeeuigwe (ïËú¤ïÚÖÉëðÏù)¡± (1827), Joran (ðÊÕ°), Yulran (ëÑÕ°), and Gangran (˹հ) were called Samsaegran (ß²ßäÕ°). Nearly 144 years ago, ¡°Mujin-
Jinchaneuigwe (ÙæòãòäóÊëðÏù)¡± (1868) recalled sulsilgwa (âÙãùÍý). ¡°Imjin-Jinchaneuigwe (ìóòãòäóÊëðÏù)¡± (1892) first
recalled assorted-sulsilgwa (ÊÀßäâÙãùÍý), in which sansabyeong were added in the sulsilgwa. ¡°Sinchuk-Jinyeoneuigwe (ãô õäòäæÃëðÏù)¡± (July 1901), ¡°Imin-Jinchaneuigwe (ìóìÙòäóÊëðÏù)¡± (April 1902), ¡°Imin-Jinyeoneuigwe (ìóìÙòäæÃëðÏù)¡±
(November 1902) described assorted-sulsilgwa (ÊÀßäâÙãùÍý) in which ohmijabyeong were added to the sulsilgwa. Further
study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a
standardized recipe to make Suksilkwa appealing to a global palate.
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KEYWORD
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Suksilkwa (âÙãùÍý: Korean traditional stewed fruits), Joran (ðÊÕ°: cooked jujube cookies), Yulran (ëÑÕ°: cooked chestnut cookies), Gangran (˹հ: cooked ginger cookies), old literatures: Euigwe [ëðÏù: records of protocols], Joseon dynasty
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