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KMID : 0665420130280030234
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Korean Journal of Food Culture
2013 Volume.28 No. 3 p.234 ~ p.245
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A Literature Review of Cooking Method in 「Jusiksiui」 compared with 「Eumsikdimibang」and 「Gyuhapchongseo」
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Chung Hae-Kyung
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Abstract
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This study examined the cooking method in「Eumsikdimibang」,「Gyuhapchongseo」and「Jusiksiui」over time. The
Korean cook book,「Jusiksiui」, published in the late 1800s, was mainly investigated. The results showed that「Jusiksiui」contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of
noodles, and four types of dumplings. Most food recipes in「Jusiksieu」are the same as those in「Gyuhapchongseo」.
Results of comparison between「Gyuhapchongseo」(1809) and「Jusiksiui」(late 1800’s), Korea’s significant archives of
Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by “Yeolgujatang” and “Seunggiactang” as hospitality foods and “Gochujang”, “Jeupjang”, and “Jeupjihi” as traditional paste foods. This indicates that recipes in「Gyuhapchongseo」were transcribed into those in「Jusiksiui」. Thus,「Jusiksiui」is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of「Gyuhapchongseo」, which was widely read by midwives in the late 1800’s.
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KEYWORD
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「Eumsikdimibang」, 「Gyuhapchongseo」, 「Jusiksieu」, cooking mehtod
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