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KMID : 1011620080240040419
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.419 ~ p.430
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A Literature Review on Tteoks, Korean Rice Cakes Prior to the 17th Century
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원선임:Won Sun-Im
조신호:Cho Shin-Ho/정낙원:Chung Rak-Won/최영진:Choi Young-Jin/김은미:Kim Eun-Mi/차경희:Cha Gyung-Hee/김현숙:Kim Hyun-Sook/이효지:Lee Hyo-Gee
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Abstract
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The purpose of this study was to investigate the kinds of Tteoks along with their recipes and ingredients occurring in Korean literature published before the 17th century. The reviewed sources included「Sangayorock」，「Sasichanyocho」， 「Soowonjabbangj，「Yongjechongwha」，「Dongyoebogam」,「Domoondaejak」,「Geebongyouseul」,「New-Guwhangchalyo」， 「Eumshickdimibangj，「Joobangmoon」and「Yorock」. Various types Tteoks could be classified into sic groups depending on their cooking methods as follows 23 kinds of Jjjin-tteoks, 8 kinds of Chin-tteoks, 24 kinds of Jijin-tteoks, 6 kinds of Salmeun-tteoks, 4 kinds of Guun-tteoks and 8 other types of tteoks. Within this paper, Tteok recipes and cooking characteristics are discussed and their ingredients, terminology and preparation utensils are reviewed. However some of the Tteok recipes are presently gone or have changed. From this study, we anticipate the development of useful recipes for those who are concerned about health and who seek longevity, and thereby to also advance the culture of Korean rice cakes.
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KEYWORD
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jjin-tteoks, chin-tteoks, jijin-tteoks, salmeun-tteoks, guun-tteoks, Korean rice cake
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