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 fish and shellfish jeon documented in literature from the 1600’s to the early 1900’s, focusing on uigwe (the royal protocols of the Joseon Dynasty) and historical Korean cookbooks. Fish and shellfish jeon were recorded 143 times in 17 volumes of uigwe and 56 times in 11 volumes of historical Korean cookbooks. Regarding the ingredients of fish and shellfish jeon in uigwe, the most frequently used main ingredients were mullet for fish jeon, haesam for shellfish jeon, crab for crustacean jeon, and octopus for mollusk jeon. Eggs, sesame oil, and salt were essential ingredients, and buckwheat flour, rice flour, and starch were used in addition to wheat flour. Meat, tofu, pine nuts, ground pepper, green onions, ginger, and soy sauce were used in the meat filling for haesam jeon and crab jeon. In historical Korean cookbooks, various types of fish in addition to mullet were used for fish jeon, while oysters, clams, and haesam were used for shellfish jeon, crab and shrimp for crustacean jeon, and octopus for mollusk jeon. In these cookbooks, eggs, wheat flour, and oil were essential ingredients, and meat, tofu, mushrooms, vegetables, ground pepper, green onions, garlic, ginger, and soy sauce were used in the meat filling for haesam jeon, crab jeon, and dried pollock jeon. Regarding the cooking methods of fish and shellfish jeon, pan-frying was the most frequently used method (142 instances), followed by pan-frying with a meat filling inserted or attached (35 instances); pan-frying after coating with flour and pan-frying the main ingredient placed on top of sub-ingredients first fried in oil (6 instances each); pan-frying with sub-ingredients inserted into slits in the main ingredient (5 instances); and pan-frying after coating with batter (4 instances). In conclusion, fish and shellfish jeon are foods with timely, nutritional, palatable, functional, and health-oriented properties. Therefore, they should be developed into menu items suited to modern tastes and commercialized as K-food to ensure their transmission and further development.
본문·목차
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