Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Reviewed in the Ancient and the Modern Culinary Literatures

고문헌(1400년대~1800년대) 및 근대문헌(1900년대~1960년대)에 나타난 묵의 변천과 묵 쑤는 방법에 대한 고찰

  • Cha, Jin-A (Department of Traditional Food Culture, Jeonju University) ;
  • Cha, Gyung-Hee (Department of Traditional Food Culture, Jeonju University) ;
  • Chung, La-Na (Department of Food & Nutrition Management, Inha University) ;
  • Kim, Soo-Youn (Department of Food & Nutrition Management, Yonsei University) ;
  • Chung, Yoo-Sun (Department of Food & Nutrition Management, Yonsei University) ;
  • Yang, Il-Sun (Department of Food & Nutrition Management, Yonsei University)
  • 차진아 (전주대학교 전통음식문화전공) ;
  • 차경희 (전주대학교 전통음식문화전공) ;
  • 정라나 (인하대학교 식품영양학과) ;
  • 김수연 (연세대학교 식품영양학과) ;
  • 정유선 (연세대학교 식품영양학과) ;
  • 양일선 (연세대학교 식품영양학과)
  • Published : 2008.02.29
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Abstract

Muck (Korean traditional starch jelly) is very unique and the one of the oldest starch processing traditional food. The typical ingredients for making muck such as acorns, mungbean and buckwheat have been eaten since the new stone age or even before that era. This study was for investigation on the history of muck and its processing methods in the ancient and the modern culinary literatures from the 1400’s to 1900’s. The summary of the reviews was as follows. In the ages from the 1400’s to 1700’s, using starch powder, Se-myon and Chang-myon were made and their shape were like noodles instead of cubical shape. It was after the 1700’s that muck making methods were revealed in the literature, like ${\ulcorner}Gyeong-do-jabji{\lrcorner}$ (1730) and${\ulcorner}Go-sa-sib-e-jib{\lrcorner}$ (1737). The naming of muck might be from the time after 1800’s, in${\ulcorner}Myoung-mul-kiryak {\lrcorner}$ (around 1870) the basis of the names of Choeng-po (white mungbean jelly) and Whang-po (yellow mungbean jelly) could be found. One of the most well-known muck dish, Tang-pyeong-chae, was recorded many old literatures, so it was found that Tang-pyeong-chae was very popular and governmental policy of Tang-pyeong-chak influenced the food of the common people. In ${\ulcorner}Shi-eui-jeon-seo{\lrcorner}$ (late 1800’s) there were records of several types of muck and starch powder making methods in detail which were handed down to the modern ages.

Keywords

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