「朝鮮無雙新式料理製法」에 수록된 부식류의 조리법에 관한 고찰 (I) -탕(국), 창국, 지짐이, 찌개, 찜, 조림·초, 백숙, 회, 편육- = A Literature Review Examining the Ingredients and Cooking Methods of the Side Dishes in「Chosunmusangsinsikyorijebub」(I) -Tang (guk), Changguk, Gigimi, Chigye, Chim, Chorim . Cho, Baeksuk, Hoei, Pyunyook-

다국어 초록 (Multilingual Abstract)

This study examined the ingredients and cooking methods of side dishes in「Chosunmusangsinsikyorijebub」 during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

참고문헌 (Reference)

1 강인희, "한국인의 보양식" 대한교과서주식회사 13-, 1992

2 강인희, "한국의 맛" 대한교과서주식회사 7-11, 1996

3 윤서석, "한국음식 -역사와 조리법" 수학사 180-334, 2002

4 이성우, "한국요리문화사" 교문사 35-133, 1985

5 강인희, "한국식생활풍속" 삼영사 15-106, 1983

6 강인희, "한국식생활사" 삼영사 299-300, 1989

7 한복려, "종가집시어머니 장담그는법" 도서출판 둥지 24-, 1995

8 한복려, "음식사에서 본 음식디미방" 경북대학교 고전총서 85-, 2003

9 윤서석, "우리나라 식생활문화의 역사" 신광출판사 362-374, 1999

10 김희선, "어업기술의 발전 측면에서 본 음식디미방과 규합총서 속의 어패류 이용 양상의 비교 연구" 한국식생활문화학회 19 (19): 273-284, 2004

11 이용기, "다시보고 배우는 「朝鮮無雙新式料理製法」" 궁중음식연구원 61-211, 2001

12 백두현, "국어사에서 본 음식디미방" 경북대학교 출판부 61-, 2003