인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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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.
초록·키워드
The purpose of this study was to investigate changes in the recipes for yukhoe found in Korean cookbooks published from 1766 to 2008. There were 59 yukhoe found in 19 literately works. The main ingredients used in yukhoe were as follows: for soegogihoe(raw beef), naejang(guts) was used 20 times, salkogi(lean meat) 17 time, and salkogi·naejang(lean meat·guts) five times. For dwaejigogihoe(boiled pork), pig shell was used. Other minor ingredients included the following: soegogie·salkogihoe(raw beef·lean meat) only used pear and garlic, while dwaejigogihoe(boiled pork) mainly used green onions. Pine nuts powder was used for garnishing soegogi·salkogihoe(raw beef·lean meat) and pine nuts were used to garnish naejanghoe(raw guts). Seasoning used included the following: soy sauce seasoning for soegogi·salkogihoe(raw beef·lean meat) and balck pepper for dwaejigogihoe(boiled pork). There were no seasoning listed for all most half of the naejanghoe(raw guts) recipes. Side sauces used included mustard·mustard juice(seven times) and 4 uses of chogochujang(red pepper paste with vinegar) in soegogi·salkogihoe(raw beef·lean meat) recipes. Mustard sauce was listed eight times and salt sauce was listed six in naejanghoe(raw guts). Vinegar sauce or vinegar was used as a side sauce for dwaejigogihoe(boiled pork). The cooking method used to prepare yukhoe also varied. In the case of saenghoe(raw meat) used for soegogi·salkogihoe(raw beef·lean meat), the meat was sliced thinly, and shredded into thin slices and sprinkled with pine nuts powder. For naejanghoe(raw guts), after the pretreatment process, the guts was cut into pieces and rolled in pine nuts. A thin slice of frozen kkwonggogihoe (raw pheasant) was eaten without cooking. Soegogihoe(raw beef) was stir-fried or warmed for preparing sukhoe(heated meat). For dwaejigogihoe(boiled pork), after the pretreatment process, it was cooked well, coagulated and eaten. In conclusion, yukhoe has been inherited and developed as a scientific food that is hygienic, nutritious, distinctive, and creative.
본문·목차
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UCI(KEPA) : I410-ECN-0101-2019-590-000504483
