Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family)

종가(宗家)의 고조리서를 통해본 병과류 연구

  • Kwon, Yong-Seok (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Choe, Jeong-Sook (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Jin-Young (National Academy of Agricultural Science, Rural Development Administration)
  • 권용석 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 최정숙 (농촌진흥청 국립농업과학원) ;
  • 이진영 (농촌진흥청 국립농업과학원)
  • Received : 2013.11.11
  • Accepted : 2014.02.24
  • Published : 2014.02.28
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Abstract

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family ("Soowoonjabbang", "Eumsikdimibang", "Onjubub", and "Jusiksiui") were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from "Soowoonjabbang", 18 from "Eumsikdimibang", nine from "Onjubub", and 16 from "Jusiksiui". We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

Keywords

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