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KMID : 1011620120280030327
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 3 p.327 ~ p.335
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Literature Review of Tangpyeongchae in Cook Books Published in 1700∼1960s
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이경애:Lee Kyong-Ae
김보람:Kim Bo-Ram/김향숙:Kim Hyang-Sook/신말식:Shin Mal-Shick
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Abstract
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This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.
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KEYWORD
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Tangpyeongchae, Cheongpochae, cheongpomuk, ingredient, cooking method
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