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KMID : 0665420130280050450
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.450 ~ p.462
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A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era -
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Kang Jae-Hee
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Abstract
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The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung
recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung,
japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjintteoks, Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice, and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake, steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.
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KEYWORD
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Japgwabyung, Japgwapyun, Japgwadanja, Japgwa injeolmi, Jjjin-tteoks, Chin-ttoks
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