The results that are examined the features of cuisine of side dishes which are included in the cookbooks in different period such as 「Eumsikdimibang」about 1670, 「Gyuhapchongseo」about 1815, and 「Chosunmusangsinsikyorijebub」about 1924 and the change of side dishes according to the current of the times...
The results that are examined the features of cuisine of side dishes which are included in the cookbooks in different period such as 「Eumsikdimibang」about 1670, 「Gyuhapchongseo」about 1815, and 「Chosunmusangsinsikyorijebub」about 1924 and the change of side dishes according to the current of the times are as follows.
The characteristics of cuisine for side dishes recorded in 「Eumsikdimibang」are like those. Firstly, there were various cuisine of wheat flour that dips something in wheat flour and panfries·panbroils·dissolves wheat flour and boiles·dissolves wheat flour, boils and pours on food·or mixes with dressing materials to increase the taste of food and control the strength. Secondly, spices including madder·ginger·black pepper were used to remove the smell of fat and fishy smell from all kinds of meat, especially madder was mainly used. Thirdly, there was steamed dish cuisine which boils down spices and condiments to soak into the base, and double boiler cuisine using steam that was common. Lastly, a cuisine for tender meat and the elimination of the smell of fat does meat and then roasts the meat.
The characteristics of the side dishes in「Gyuhapchongseo」are as follows. Firstly, red pepper was used as whole red pepper·shredded red pepper·powdered red pepper·Korean hot pepper paste. Secondly, salted fish was used to some Kimchi including refreshingly aromatic radish and octopus Kimchi· refreshingly white gourd-melon and octopus Kimchi·salted fishes. Thirdly, there was a cuisine that rubs water ·dips into crop water·wraps something in wet white paper and roasts to protect gravy. Fourth, a cuisine pursues visual effect on a brass chafing dish·panfried food ·honeyed juice mixed with fruits etc.
The characteristics of the cuisine for side dishes in
「Chosunmusangsinsikyorijebub」are as follows. Firstly, powdered red pepper was commonly used to daily food and Kimchi. Secondly, cold soup cuisine for laver cold soup·cucumber cold soup·seaweed cold soup etc. was recorded. Thirdly, the taste of food can be changed by the control of gravy contents in food like soup>stew>pot stew. Fourth, when you cook meat, there was a cuisine that oil·vegetable·mushroom get mixed together. Cuisine dips meat into oil, or uses meat, vegetable or mushroom.
The changes of side dishes according to the current of the times are as follows. Firstly, in case of food ingredients, macrophyte·red pepper·salted fish·Korean hot pepper paste have been used from around 1815 in 「Gyuhapchongseo」. And use of the cattle by parts and use of saltwater fish·Chinese cabbage·powdered red pepper·garlic have been increased from around 1924 in 「Chosunmusangsinsikyorijebub」. I could notice that dog ·madder·pheasant·white gourd-melon were used much in 「Eumsikdimibang」, however the use of them was reduced from 「Chosunmusangsinsikyorijebub」. Secondly, from the view of cuisine, the cuisine using wheat flour·double boiler cuisine using steam·boiling and then roasting cuisine that were mostly used in「Eumsikdimibang」 reduced in 「Gyuhapchongseo」, and cuisine protects gravy·pursues visual effect·slices of dried meat seasoned with spices·slices of radish or cucumber dried and seasoned with soy was increased. I could know that cuisine for stew (soup), cuisine changing the taste of food by the control of gravy contents, cuisine getting mixed meat and oil·vegetable·mushroom together to cook, steamed dish cuisine boiling down main food ingredients to soak into spices·seasoned vegetables and seaweed· fish or meat boiled in plain water·jelly cuisine are increased in 「Chosunmusangsinsikyorijebub」. Thirdly, I recognized that dog-meat soup using the insides of dog in 「Eumsikdimibang」 was changed to small intestine of cattle steamed dish using small intestine of cattle in 「Gyuhapchongseo」, and made effect on a sausage made of bean curd and green-bean sprouts stuffed in chitterlings in 「Chosunmusangsinsikyorijebub」. And seasoned dog meat with madder in 「Eumsikdimibang」 influenced on thick beef tail soup with Korean hot pepper paste in 「Gyuhapchongseo」, and soup of chopped beef with various condiments using Korean hot pepper paste in 「Chosunmusangsinsikyorijebub」. I understood that carp stew using Korean hot pepper paste in「Gyuhapchongseo」 was changed into carp soup with Korean hot pepper paste in 「Chosunmusangsinsikyorijebub」, and then recently it became hot-pepper fish stew with soybean sauce and spices. In addition, fish panfried food with wheat flour in 「Eumsikdimibang」 changed to fish panfried food dipping ingredients in wheat flour and using yolk and glair of eggs independently to express different colors of both sides in 「Gyuhapchongseo」, and then changed into recent cuisine dipping flesh into wheat flour and then egg contents in 「Chosunmusangsinsikyorijebub」. Fourth, considering the change of steamed spring chicken cuisine, the stuffing such as leek·Korean leek in 「Eumsikdimibang」 changed into minced beef·leek·Korean leek in 「Gyuhapchongseo」, and then the steamed spring chicken with stuffing became chicken soup using glutinous rice ·ginseng powder in「Chosunmusangsinsikyorijebub」. Recently it was changed to samgyetang with glutinous rice , ginseng. Fifth, in a mixed dish of vegetables and sliced meat cuisine, a mixed dish of vegetables and sliced meat using vegetables and pheasant in 「Eumsikdimibang」, and a mixed dish of vegetables and sliced meat with a little beef and Chinese noodles in 「Chosunmusangsinsikyorijebub」, are changed into present mixed dish of vegetables and sliced meat with much Chinese noodles.
As the results on examination of characteristics and changes according to the currents of the times in side dishes recorded in 「Eumsikdimibang」,「Gyuhapchongseo」, and「Chosunmusangsinsikyorijebub」, I would suggest applicable cuisine to present cuisine.
① Seasoned meat cuisine in「Eumsikdimibang」which is to boil the wheat flour juice and pour it on meat or vegetables has not been shown after 「Gyuhapchongseo」. But I think that seasoned meat cuisine could increase the flavor of steamed dish and roast of all meats or vegetables in recent cuisine.
② You cover chopped cucumbers with mung-bean starch, parboil them in hot water, and then mix them with soy sauce and vinegar to cook chopped cucumbers seasoned with vinegar and other seasonings in 「Eumsikdimibang」. It is regarded that this cuisine, which raises soft taste by mung-bean starch, and improves the appetite with soy sauce mixed with vinegar, would be available to present hors doeuvre.
③「Eumsikdimibang」 introduced poultry Kimchi, cuisine for slices of radish or cucumber dried and seasoned with soy, and cuisine for salted fish with sparrow. Those are not shown in current cuisine. However I regard that cuisine for poultry and bird Kimchi, slices of radish or cucumber dried and seasoned with soy, and salted fish are now available on present cuisine with fish and shellfish for Kimchi, slices of radish or cucumber dried and seasoned with soy, salted fish cuisine.
④ Cuisine for Kimchi using gravy boiling down fish in 「Gyuhapchongseo」 is not expressed after 「Chosunmusangsinsikyorijebub」. But in my thought the cuisine for Kimchi using gravy boiling down fish flesh could raise the nutritive value of Kimchi in present cuisine.
⑤ I consider that Yak po(semi dried minced beef), in 「Gyuhapchongseo」 and cuisine for parboiled radish Kimchi which mixes boiled cubed white radish with powdered red pepper in 「Chosunmusangsinsikyorijebub」 are available to elders with bad teeth.
⑥ A cuisine for steamed dish with dog meat in the white gourd-melon in 「Gyuhapchongseo」 that hollows a white gourd-melon out and puts a dog in it to get the dog meat well done through a fire made with hulls of rice. This cuisine would be available to present cuisine for steamed dish and roast using food ingredients such as pumpkin, Cucurbita maxima Duch, yellowish overripe cucumber, and cucumber.
The results that are examined the features of cuisine of side dishes which are included in the cookbooks in different period such as 「Eumsikdimibang」about 1670, 「Gyuhapchongseo」about 1815, and 「Chosunmusangsinsikyorijebub」about 1924 and the change of side dishes according to the current of the times are as follows.
The characteristics of cuisine for side dishes recorded in 「Eumsikdimibang」are like those. Firstly, there were various cuisine of wheat flour that dips something in wheat flour and panfries·panbroils·dissolves wheat flour and boiles·dissolves wheat flour, boils and pours on food·or mixes with dressing materials to increase the taste of food and control the strength. Secondly, spices including madder·ginger·black pepper were used to remove the smell of fat and fishy smell from all kinds of meat, especially madder was mainly used. Thirdly, there was steamed dish cuisine which boils down spices and condiments to soak into the base, and double boiler cuisine using steam that was common. Lastly, a cuisine for tender meat and the elimination of the smell of fat does meat and then roasts the meat.
The characteristics of the side dishes in「Gyuhapchongseo」are as follows. Firstly, red pepper was used as whole red pepper·shredded red pepper·powdered red pepper·Korean hot pepper paste. Secondly, salted fish was used to some Kimchi including refreshingly aromatic radish and octopus Kimchi· refreshingly white gourd-melon and octopus Kimchi·salted fishes. Thirdly, there was a cuisine that rubs water ·dips into crop water·wraps something in wet white paper and roasts to protect gravy. Fourth, a cuisine pursues visual effect on a brass chafing dish·panfried food ·honeyed juice mixed with fruits etc.
The characteristics of the cuisine for side dishes in
「Chosunmusangsinsikyorijebub」are as follows. Firstly, powdered red pepper was commonly used to daily food and Kimchi. Secondly, cold soup cuisine for laver cold soup·cucumber cold soup·seaweed cold soup etc. was recorded. Thirdly, the taste of food can be changed by the control of gravy contents in food like soup>stew>pot stew. Fourth, when you cook meat, there was a cuisine that oil·vegetable·mushroom get mixed together. Cuisine dips meat into oil, or uses meat, vegetable or mushroom.
The changes of side dishes according to the current of the times are as follows. Firstly, in case of food ingredients, macrophyte·red pepper·salted fish·Korean hot pepper paste have been used from around 1815 in 「Gyuhapchongseo」. And use of the cattle by parts and use of saltwater fish·Chinese cabbage·powdered red pepper·garlic have been increased from around 1924 in 「Chosunmusangsinsikyorijebub」. I could notice that dog ·madder·pheasant·white gourd-melon were used much in 「Eumsikdimibang」, however the use of them was reduced from 「Chosunmusangsinsikyorijebub」. Secondly, from the view of cuisine, the cuisine using wheat flour·double boiler cuisine using steam·boiling and then roasting cuisine that were mostly used in「Eumsikdimibang」 reduced in 「Gyuhapchongseo」, and cuisine protects gravy·pursues visual effect·slices of dried meat seasoned with spices·slices of radish or cucumber dried and seasoned with soy was increased. I could know that cuisine for stew (soup), cuisine changing the taste of food by the control of gravy contents, cuisine getting mixed meat and oil·vegetable·mushroom together to cook, steamed dish cuisine boiling down main food ingredients to soak into spices·seasoned vegetables and seaweed· fish or meat boiled in plain water·jelly cuisine are increased in 「Chosunmusangsinsikyorijebub」. Thirdly, I recognized that dog-meat soup using the insides of dog in 「Eumsikdimibang」 was changed to small intestine of cattle steamed dish using small intestine of cattle in 「Gyuhapchongseo」, and made effect on a sausage made of bean curd and green-bean sprouts stuffed in chitterlings in 「Chosunmusangsinsikyorijebub」. And seasoned dog meat with madder in 「Eumsikdimibang」 influenced on thick beef tail soup with Korean hot pepper paste in 「Gyuhapchongseo」, and soup of chopped beef with various condiments using Korean hot pepper paste in 「Chosunmusangsinsikyorijebub」. I understood that carp stew using Korean hot pepper paste in「Gyuhapchongseo」 was changed into carp soup with Korean hot pepper paste in 「Chosunmusangsinsikyorijebub」, and then recently it became hot-pepper fish stew with soybean sauce and spices. In addition, fish panfried food with wheat flour in 「Eumsikdimibang」 changed to fish panfried food dipping ingredients in wheat flour and using yolk and glair of eggs independently to express different colors of both sides in 「Gyuhapchongseo」, and then changed into recent cuisine dipping flesh into wheat flour and then egg contents in 「Chosunmusangsinsikyorijebub」. Fourth, considering the change of steamed spring chicken cuisine, the stuffing such as leek·Korean leek in 「Eumsikdimibang」 changed into minced beef·leek·Korean leek in 「Gyuhapchongseo」, and then the steamed spring chicken with stuffing became chicken soup using glutinous rice ·ginseng powder in「Chosunmusangsinsikyorijebub」. Recently it was changed to samgyetang with glutinous rice , ginseng. Fifth, in a mixed dish of vegetables and sliced meat cuisine, a mixed dish of vegetables and sliced meat using vegetables and pheasant in 「Eumsikdimibang」, and a mixed dish of vegetables and sliced meat with a little beef and Chinese noodles in 「Chosunmusangsinsikyorijebub」, are changed into present mixed dish of vegetables and sliced meat with much Chinese noodles.
As the results on examination of characteristics and changes according to the currents of the times in side dishes recorded in 「Eumsikdimibang」,「Gyuhapchongseo」, and「Chosunmusangsinsikyorijebub」, I would suggest applicable cuisine to present cuisine.
① Seasoned meat cuisine in「Eumsikdimibang」which is to boil the wheat flour juice and pour it on meat or vegetables has not been shown after 「Gyuhapchongseo」. But I think that seasoned meat cuisine could increase the flavor of steamed dish and roast of all meats or vegetables in recent cuisine.
② You cover chopped cucumbers with mung-bean starch, parboil them in hot water, and then mix them with soy sauce and vinegar to cook chopped cucumbers seasoned with vinegar and other seasonings in 「Eumsikdimibang」. It is regarded that this cuisine, which raises soft taste by mung-bean starch, and improves the appetite with soy sauce mixed with vinegar, would be available to present hors doeuvre.
③「Eumsikdimibang」 introduced poultry Kimchi, cuisine for slices of radish or cucumber dried and seasoned with soy, and cuisine for salted fish with sparrow. Those are not shown in current cuisine. However I regard that cuisine for poultry and bird Kimchi, slices of radish or cucumber dried and seasoned with soy, and salted fish are now available on present cuisine with fish and shellfish for Kimchi, slices of radish or cucumber dried and seasoned with soy, salted fish cuisine.
④ Cuisine for Kimchi using gravy boiling down fish in 「Gyuhapchongseo」 is not expressed after 「Chosunmusangsinsikyorijebub」. But in my thought the cuisine for Kimchi using gravy boiling down fish flesh could raise the nutritive value of Kimchi in present cuisine.
⑤ I consider that Yak po(semi dried minced beef), in 「Gyuhapchongseo」 and cuisine for parboiled radish Kimchi which mixes boiled cubed white radish with powdered red pepper in 「Chosunmusangsinsikyorijebub」 are available to elders with bad teeth.
⑥ A cuisine for steamed dish with dog meat in the white gourd-melon in 「Gyuhapchongseo」 that hollows a white gourd-melon out and puts a dog in it to get the dog meat well done through a fire made with hulls of rice. This cuisine would be available to present cuisine for steamed dish and roast using food ingredients such as pumpkin, Cucurbita maxima Duch, yellowish overripe cucumber, and cucumber.
주제어
#부식류
#조리법
#음식디미방
#규합총서
#조선무쌍신식요리제법
※ AI-Helper는 부적절한 답변을 할 수 있습니다.