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KMID : 0665420220370040310
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Korean Journal of Food Culture
2022 Volume.37 No. 4 p.310 ~ p.323
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Investigation of the Preparation and Cooking Methods of Eungi in the Eighteenth, Nineteenth, and Twentieth Centuries
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Choi Nam-Soon
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Abstract
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The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbookspublished from the 1700s to the 1900s. ‘Eungi’ is a thin gruel made of starch powder. Fourteen historical cookbooks wereincluded and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi wereidentified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and manytypes of eungi (i.e. job’s tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. ‘Eungi’ was made by boilingstarch powder prepared using the ‘subi method’, that is, dried after grinding main ingredients such as job’s tears using amillstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey,and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.
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KEYWORD
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Eungi, traditional thin gruel, job’s tears eungi, arrowroot eungi, starch powder
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