잡과병 관련 조리법에 관한 문헌고찰 - 조선시대부터 현대까지의 조리서를 중심으로 -

강 재 희^*

백석문화대학 외식산업학부

A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era -

Jae Hee Kang^*

Division of Foodservice Industry, Baekseok Culture university

Abstract

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyungrecorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung,japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjintteoks,Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice,and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names ofjapgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition thisstudy classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake,steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake withbean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients werechestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

Key Words : Japgwabyung,Japgwapyun,Japgwadanja,Japgwa injeolmi,Jjjin-tteoks,Chin-ttoks

: 0084-01-0028-0005-3.pdf634.7KB

Reference

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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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