Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Investigation of the Preparation and Cooking Methods of Eungi in the Eighteenth, Nineteenth, and Twentieth Centuries

1700~1900년대 문헌에 나타난 응이류의 종류 및 조리과정 연구

  • Choi, Nam Soon (Department of Food Science and Nutrition, Baewha Women's University)
  • 최남순 (배화여자대학교 식품영양학과)
  • Received : 2022.07.28
  • Accepted : 2022.08.31
  • Published : 2022.08.30
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Abstract

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.

Keywords

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