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KMID : 0665420150300030296
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Korean Journal of Food Culture
2015 Volume.30 No. 3 p.296 ~ p.312
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Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga
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Lee Chang-Hyun
Kim Young
Lee Jin-Young
Kang Min-Sook
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Abstract
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This study conducted a literature review, field study, and in-depth interview on the build order, cooking method, and
origin of ‘Donggot-tteok (rice cake)’, which was the ritual food for ‘Chungjae Gwon Beol from the Andong Gwon clan Jongga’ in Bonghwa, Gyeongbuk, who deifies Chungjae Gwon Beol as Bulcheonwi. Donggot-tteok of Chungjae Jong-ga is
classified as one kind of Bonpyeon (Janjeolpyeon) and 11 kinds of Utgipyeon, and assumes a unique circle build shape.
According to the results of the literature review data in 2004 and 2010 with field study data in 2014, the build order,
materials, and cooking method were maintained without large changes. With regard to Utgipyeon with which Donggot-tteok
is topped, Cheongjeolpyeon, Milbiji, Songgisongpyeon, Gyeongdan, Ssukdanja, Bupyeon, Japgwapyeon, Jeon, Sansim,
Jo-ak, and Kkaeguri were heaped in each layer, and the beauty of obangsaek (five colors) was well harmonized. Besides, with regard to the origin of Donggot-tteok, which was presented without elaborating sundry records, we examined the possibility of being introduced from the royal court through old paper and the Jokbo (family tree) that Jong-ga owns.
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KEYWORD
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Chungjae Gwon Beol from the Andong Gwon clan Jong-ga, donggot-tteok, pyeon (tteok), ritual food, origin
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