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KMID : 0665420140290010061
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.61 ~ p.83
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A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family)
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Kwon Yong-Seok
Kim Young
Choe Jeong-Sook
Lee Jin-Young
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Abstract
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The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As
for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family (「Soowoonjabbang」,「Eumsikdimibang」,「Onjubub」, and「Jusiksiui」) were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from「Soowoonjabbang」, 18 from「Eumsikdimibang」, nine from「Onjubub」, and 16 from「Jusiksiui」. We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).
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KEYWORD
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Head Family (Jong-Ga), Old Cookbooks of Head Family, Tteok-Ryu, Kwa-Jung-Ryu, Dietary culture
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