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KMID : 0665420180330060473
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Korean Journal of Food Culture
2018 Volume.33 No. 6 p.473 ~ p.488
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A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -
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Lee Yun-Hwa
Shin Jung-Kue
Byeon Yeong-Mi
Kim Myeong-Jun
Min Kyung-Jong
Park Soung-Jin
Song Jung-Mu
Chung Hea-Jung
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Abstract
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The purpose of this study was to review literature on the beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking method were as follows: roasting for 54 times, skewering for 35 times, stir-frying for 18 times, pan-frying for 11 times and deep frying for 1 time. The culinary book that covers the recipes the most was Hangukeumsik daegwan (1997)」. The prime ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as ‘beef.’ Thus, it’s impossible to figure out which beef cut was used in the recipe. And the onion, chili, green onion, egg, tofu and wheat flour were used together as ingredient, while the soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame and used as seasoning. In addition, the pine nuts or ground pine-nuts were often used for garnish.
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KEYWORD
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beef , modern cookbooks , cooking methods , Dry-heat cooking
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