한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제7권4호
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- Pages.339-362
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- 1992
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
고음국의 문헌적 분석 고찰
A Bibliographical Study on the Gooumguk in Korea
- Lee, Yun-Kyung (Sookmyung Women's University, Department of Food and Nutrition) ;
- Chun, Hui-Jung (Sookmyung Women's University, Department of Food and Nutrition) ;
- Lee, Hyo-Gee (Hanyang University, Department of Home Management)
- 발행 : 1992.12.30
초록
The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.
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