Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400's to the 1800's

1400-1800년대 문헌연구를 통한 전통 면식(麵食)의 재료와 조리법 및 특성 고찰

  • Hong, JinIm (Department of Medicine Classics, College of Korean Medicine, Deajeon University) ;
  • Park, Soojin (Department of Oriental Medicinal Food and Nutrition, Semyung University)
  • 홍진임 (대전대학교 한의과대학 원전학교실) ;
  • 박수진 (세명대학교 한방식품영양학부)
  • Received : 2016.12.21
  • Accepted : 2017.09.18
  • Published : 2017.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

Keywords

References

  1. Ahn EM, Kang MS, Gong JE, Choe JS, Park YH, Lee JY, Kim HR. 2011. The Changes of Energy Nutrient Intake, Frequently Consumed Dishes and Staple Food Consumption-Based on the First to the Forth (1998-2008) Korea National Health and Nutrition Examination Survey (KNHANES I-IV-2). Korean J. Commun. Living Sci. 22(4). p 669-678. https://doi.org/10.7856/kjcls.2011.22.4.669
  2. Baek DH. 2010. Comparison of Traditional Cookeries through the Use of Korean Cookery Books-Cold Noodle Dish-. Hanmithaneol. 3(2). p 143-160.
  3. Baek DH. 2009. Comparison of Traditional Cookeries through the Use of Korean Cookery Books-Noodle (Noodle soup). Hanmithaneol. 2(4). p 41-47.
  4. Han E. 1997. Trends on Manufacturing Technique and Industrialization of Traditional Gugsu and Soojebi. Food Technol. 10(1). p 51-59.
  5. Jacques G, Kim YJ. 1995. Daily Life of Traditional Chinese People, Shinsoewon. Seoul, Korea. p 130-150.
  6. Jin JP, Jang JS editors. 2013. Sikyongyakyong. BonchoSajeon, Beopinmunhwasa, Seoul, Korea. p 578.
  7. Jun SN. Sangayorok. In Han BR editor. 2007. Institute of Korean Royal Cuisine, Seoul, Korea. p 139-144.
  8. Kim HS, Lee HJ. 2004. A Bibliographical Study on the Main Dishes of Jong-jo-ji in Lim-won-sib-rheuk-ji - Focused on Bap, Zook, Noodle, Mandoo. The Journal of Korean Living Science Research. (24). p 59-83.
  9. Kim JH, Yang YK. 2016. Comparison of Nutrient Intake and Health Indices by the Intake of Noodles -Using the Korea National Health and Nutrition Examination Survey (KNHANES, 2010)-. Journal of The Korean Society of Dietary Culture. 31 (4). p 373-380. https://doi.org/10.7318/KJFC/2016.31.4.373
  10. Kim KS, Lee MJ, Kan EA, Choi AJ. 1999. A Study on the Cooking Methods for Noodles, Rice Cakes and Korean Rice Cookies in the Eumsik-dimibang. Chung-Ang Journal of Human Ecology. 12(-). p 121-141.
  11. Kim KY, Park SH, Yang MO, Choi YH. 2010. Food Herbal Medicine. Uiseongdang, Seoul, Korea. p 333, 419, 430.
  12. Kim SB. 2011a. Basic Research Series. Noodle Food Culture During the Joseon Dynasty. Youlchon Foundation, Seoul, p 5, 32, 10-11.
  13. Kim SB. 2006. Royal snacks and beverage during the Joseon Dynasty. Suhaksa, Seoul, p 5.
  14. Lee HJ editors. 2004. Siuijeonseo. Shinkwang publisher, Seoul, Korea. p 187-188, 269-270.
  15. Lee SW. 1985. Korean Cooking Culture History. Gyomunsa, Seoul, Korea. p 150-151.
  16. Lee SW. 1992. Korea old food literature collection old cook book (III) Ohyeonmun-jangjeonsango (五洲衍文長箋散稿). Soohaksa. Seoul, Korea. p 1080.
  17. Ministry of agriculture. Food and Rural Affairs. 2015. Report of the present market situation for processed food. Korea. p 2.
  18. Mrs Chang. Eumsikdimibang. In Han BR, Han BS, Han BJ editors. 2004. Institute of Korean Royal Cuisine, Seoul, Korea. p 2-4, 21-22, 94-95.
  19. Park CL, Chung HJ. 2011. A Literature Review Regarding a Bibimnaengmyeon (Cold Buckwheat Noodles Mixed with Sauce)-Related Recipes -Focus on recipe data published in Korea from the 1800's to the 1980's-. J. Korean. Soc. Food Cult. 26(4). p 307-313.
  20. Park CL, Kwon YS, Chung HJ. 2011. A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water -Focus on the Recipe Data Published in Korea from 1800's to 1980's-. J. Korean. Soc. Food Cult. 26(2). p 128-141.
  21. Pinghugak Lee. Kyuhapchongseo. In Jung YH editor. 2012. Bojinjae, Paju, Korea. p 118-119.
  22. Ishige Naomichi. 1992. Origins of Myeon 7(4). p 383-390.
  23. Shin HJ, Cho EY, Lee HJ, Teresa TF, Eric R, Bernard R, JoAnn EM, Kevin W, Frank BH. 2014. Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea. J. Nutr. 144(8). p 1247-1255. https://doi.org/10.3945/jn.113.188441
  24. Shin JA, Chun JY, Lee JS, Shin KY, Lee SK, Lee KT. 2013. Determination of ${\beta}$-Carotene and Retinol in Korean Noodles and Bread Products. J. Korean. Soc. Food Sci. Nutr. 42(12). p 1949-1957. https://doi.org/10.3746/jkfn.2013.42.12.1949
  25. Traditional Korean Style Food Department of Rural Development Administration. 2012. Sumunsaseol . Morden Plus, Seoul, Korea. p 79.
  26. Hwang HS, Han BR, Han BJ, Jung RN. 2011. Korean Traditional Foods written by three generations. Kyomunsa, Kyungido, Korea. p 93.
  27. Hwang HS, Han BR, Han BJ, Jung RN. 2011. Korean Traditional Foods written by three generations. Kyomunsa, Kyungido, Korea. p 107-112.
  28. Yang YK, Kim SO, Kim JH. 2014. Evaluation of the Nutritional Value of Traditional Korean Noodles through Energy Density and Diversity. The Korean Journal of Food And Nutrition. 27(4). p 732-741. https://doi.org/10.9799/ksfan.2014.27.4.732
  29. Yoon SJ. editor. 2008. Yorok. Jilsiru, Seoul, Korea. p 9, 11, 13, 174.
  30. Yoon SK. editor. 1998. SuunjapbangJoochan. Shinkwang publisher, Seoul, Korea. p 118, 147-148, 155-156.
  31. Yoon SS, Choi HJ, Yoon DI, Im HS. 2008. Eumsikbeop (Chanbeop). Ein's M&M Co. Ltd, Seoul, Korea. p 159, 195-197, 243-244.
  32. Yun H. editor. 2012. Sadaebu Family's Table Setting. Daejeon Metropolitan City, Daejeon, Korea. p 8, 92-95.
  33. Choi NS. 1948 Chosunsangsik. Available from: http://terms.naver.com/entry.nhn?docId=548802&cid=46670&categoryId=46670, [accessed 2017.7.20.]
  34. Doopedia. Gugsu. Available from: http://terms.naver.com/entry.nhn?docId=1067007&cid=40942&categoryId=32133#TABLE_OF_CONTENT3, [accessed 2017.7.20.]
  35. Encyclopedia of Korean Culture. Available from: http://encykorea.aks.ac.kr/Contents/Index. , [accessed 2017.8.3]
  36. Jung HM. 2016. Available from: http://terms.naver.com/entry.nhn?docId=3560910&cid=58728&categoryId=58728, [accessed 2017.7.20.]
  37. Korea Traditional Food Portal. Available from: http://한맛한얼net/tf/contents/contentsView.do?rbsIdx=31&contentsCode=20121106065&searchClassIdx=267, [accessed 2017.8.3.]
  38. Kim HS. 2011b. Foodstory. Guksu story. Available from: http://terms.naver.com/entry.nhn?docId=3570901&cid=58988&categoryId=58988, [accessed 2017.8.3]