Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Literature Review of Korean Traditional Beverage Recipes - Focus on Sujeonggwa -

한국 전통 음료의 문헌적 고찰 및 조리법 연구 - 수정과(水正果)를 중심으로 -

  • Choi, Nam-Soon (Department of Food and Nutrition, Baewha Women's University)
  • 최남순 (배화여자대학교 식품영양과)
  • Received : 2014.02.13
  • Accepted : 2015.01.12
  • Published : 2015.02.28
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Abstract

"Sujeonggwa" is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of "sujeonggwa" in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don't know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.

Keywords

References

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