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KMID : 1011620140300040486
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 4 p.486 ~ p.497
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A Study of Cultural Aspects of Kimchi in 「Banchandeungsok」
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이솔:Lee Sol
지명순:Ji Myoung-Soon/김향숙:Kim Hyang-Sook
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Abstract
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「Banchandeungsok」 is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, 「Jeungbosanlimkyeongje?, 「Gyuhapchongseo」, 「Siuijeonseo」, 「Buinpilji」, 「Bogamrok」, and 「Josenmussangsinsikyorijebeob」 were reviewed to examine the significance of 「Banchandeungsok」 Kimchi in the aspect of food culture. The results are as follows. 「Banchandeungsok」 Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in 「Banchandeungsok」, and gallic, ginger, green onion were used as main spice. Therefore, 「Banchandeungsok」 Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for 「Banchandeungsok」 Kimchies, yellow corbina was used in the most of 「Banchandeungsok」 Kimchies. Various forms of pepper were used in 「Banchandeungsok」 Kimchies, green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in 「Banchandeungsok」, which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in 「Banchandeungsok」.
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KEYWORD
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Banchandeungsok, Kimchi, Kkakdugi, red pepper powder
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