인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
This study analyzed the ingredients and cooking methods of meat-based Jeon documented from the Joseon dynasty to the modern era. A total of 139 types of meat-based Jeon were identified across 23 sources. For beef Jeon, the most frequently used main ingredient was guts (71 instances), followed by lean meat (24 instances) and a combination of lean meat and guts (6 instances). For pork Jeon, lean meat was used 13 instances and guts once. Additionally, pheasant meat (8 instances), chicken meat (2 instances), sparrow meat (6 instances), and quail meat (3 instances) were also included. Sub-ingredients comprised wheat flour, buckwheat flour, starch flour, eggs, oil, tofu, and onions. Seasonings such as salt and ground pepper were utilized, accompanied by sauces like chojang (soy sauce with vinegar) and mustard sauce. In terms of cooking methods, the most common was pan-frying (66 instances), followed by shaping before pan-frying (18 instances), coating with flour or starch before pan-frying (11 instances), wrapping and pan-frying (10 instances), and pan-frying while shaping (8 instances). For beef and guts Jeon, the most frequent methods were pan-frying, coating with flour before pan-frying, and pan-frying while shaping. In contrast, for beef and lean meat Jeon, the most common methods were shaping before pan-frying and wrapping and pan-frying. In conclusion, meat-based Jeon is a timely, nutritious, palatable, functional, and health-oriented dish. Therefore, it should be adapted to modern tastes and commercialized as K-food to ensure its inheritance and further development.
본문·목차
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