Tteok, a class of Korean rice cake, is also called byung(餠), go(糕), yi(珥), pyeon(片,䭏), byeongyi(餠珥) in Korean medicine, and is also defined as food made of “grain flour” according to its recipe. In the Joseon era, people not only cared of their health but also cured and prevented illnesses through d...
Tteok, a class of Korean rice cake, is also called byung(餠), go(糕), yi(珥), pyeon(片,䭏), byeongyi(餠珥) in Korean medicine, and is also defined as food made of “grain flour” according to its recipe. In the Joseon era, people not only cared of their health but also cured and prevented illnesses through diet and food. Therefore, as medicine, tteok can be defined as “food made of grain flour and healing herb with an aim of curing an illness.” In order to analyze tteok used as a healing agent, reliable literature that describes illness, symptoms and prescription(tteok) is required. The Seungjeongwon ilgi, Journal of the Royal Secretariat, is the Joseon Dynasty’s official record of the king’s life and holds records related to Joseon’s politics, economics, and society as well as Korean medicine. The author reviews this journal to study how tteok was used as yak-yi(藥餌), or healing food.
In the Seungjeongwon ilgi, there were four types of yak-yi prescriptions: 21 cases of guseonwangdogo(九仙王道糕), 3 cases of baekseolgo(白雪糕), 3 cases of ijoonggo(理中糕), and one case of hwangryanggo(黃粱糕).These prescriptions were intended to treat internal injuries or inflammation and to strengthen the stomach area of a body.
It can be inferred from this paper that tteok was used as a healing agent. More specifically, from analyzing the yak-yi(藥餌) in the Seungjeongwon ilgi which describes symptoms, prescription, and recipe of yak-yi and ingredients, the author presents the following four findings: the difference between tteok that is not for medical purpose and tteok as yak-yi; why the formulation for ijoongtang(理中湯), in the form of soup, different from that of ijoonggo(理中糕); the difference between the yak-yi in the Dongui Bogam and the yak-yi in the Seungjeongwon ilgi; and which yak-yi recipe is still applied today.
First, the role of salt is different in tteok as common food and tteok as healing food. Tteok that were meant to heal a body did not contain salt according to the Seungjeongwon ilgi and Korean medical books. Salt was considered as a healing agent in Korean medicine, and therefore, unless salt was required for a certain treatment, tteok as yak-yi did not contain salt. Normally tteok as common food contain salt to add flavor. The presence of salt in tteok is one important difference between tteok as common food and as yak-yi.
Second, the change of the formulation for ijoongtang(理中湯) from decoction to tteok. Originally ijoongtang is medicinal decoction, or soup, but the recipe was changed during King Jeongjo who ordered tteok for the queen mother. This indicates that although the treatment purpose is identical, the pharmaceutical formulation may vary according to the patient’s health and treatment stages to maximize the efficacy. Tteok as a medical formulation suggests that the food was not just food but also substance to cure an illness.
The third finding is inferred from comparison of the yak-yi in the Dongui Bogam and the Seungjeongwon ilgi. The former medical book has five prescriptions of yak-yi, guseonwangdogo(九仙王道糕), bijeonsamseongo(秘傳三仙糕), bokryungjohwago(茯苓造化糕), baekseolgo(白雪糕), palseongo(八仙糕), all of which were to cure internal injuries and to strengthen the stomach area. Likewise, the four types of yak-yi in the Seungjeongwon ilgi were also to cure internal injuries and strengthen the body. From this comparison, the author suggests that tteok, as yak-yi, was particularly useful to cure illnesses with similar symptoms, such as weak stomach and internal inflammation.
Fourth, the only yak-yi(藥餌) recipe that is still applied today is guseonwangdogo(九仙王道糕). This recipe was found 21 times out of the 27 times that mentioned tteok to treat illnesses, or yak-yi(藥餌), in the Seungjeongwon ilgi. That is because the ingredients in the recipe are easy to find and the taste is delicious. Moreover, the yak-yi not only does strengthen the body but also is good for the health. Therefore, guseonwangdogo(九仙王道糕) is an exemplary tteok as yak-yi(藥餌), and it provides the reasons why tteok is a study subject and presents future research. Another significance of guseonwangdogo(九仙王道糕) is that although tteok is not considered as a medical formulation today, as it was in the Joseon era, tteok can play a big role in treating certain illnesses in this day and age. It can also provide good reasons to continue the tteok recipes and develop more.
The author finds that even though tteok may have been known as ritual food or common food, not medicine, it was indeed healing agent in Korean medicine and that tteok as a medical formulation is no longer used. Having said that, the efficacy of tteok as yak-yi was proven by the royal family. From this, it can be inferred that tteok can be another formulation that can be prescribed according to a patient’s health or treatment stage. Possible applications include clinical practice that can be prescribed to treat older people and children whose stomach may not be strong enough and to cure internal injuries, like in the Joseon era, as well as to develop new prescription, in the spirit of “dynamic tradition.”
The relevant literature on yak-yi(藥餌) has shown the types of tteok as yak-yi(藥餌) and proven its efficacy in Korean medicine. The author suggests further study on the subject, particularly yak-yi’s properties as Korean medicine and its nutritious value. The significance of this study is that it sheds light on new opportunities from tteok as yak-yi, if the yak-yi recipe is amended and if its efficacy is proven by modern nutrition, the yak-yi from the Joseon era can be a new pharmaceutical formulation to treat modern patients.
Tteok, a class of Korean rice cake, is also called byung(餠), go(糕), yi(珥), pyeon(片,䭏), byeongyi(餠珥) in Korean medicine, and is also defined as food made of “grain flour” according to its recipe. In the Joseon era, people not only cared of their health but also cured and prevented illnesses through diet and food. Therefore, as medicine, tteok can be defined as “food made of grain flour and healing herb with an aim of curing an illness.” In order to analyze tteok used as a healing agent, reliable literature that describes illness, symptoms and prescription(tteok) is required. The Seungjeongwon ilgi, Journal of the Royal Secretariat, is the Joseon Dynasty’s official record of the king’s life and holds records related to Joseon’s politics, economics, and society as well as Korean medicine. The author reviews this journal to study how tteok was used as yak-yi(藥餌), or healing food.
In the Seungjeongwon ilgi, there were four types of yak-yi prescriptions: 21 cases of guseonwangdogo(九仙王道糕), 3 cases of baekseolgo(白雪糕), 3 cases of ijoonggo(理中糕), and one case of hwangryanggo(黃粱糕).These prescriptions were intended to treat internal injuries or inflammation and to strengthen the stomach area of a body.
It can be inferred from this paper that tteok was used as a healing agent. More specifically, from analyzing the yak-yi(藥餌) in the Seungjeongwon ilgi which describes symptoms, prescription, and recipe of yak-yi and ingredients, the author presents the following four findings: the difference between tteok that is not for medical purpose and tteok as yak-yi; why the formulation for ijoongtang(理中湯), in the form of soup, different from that of ijoonggo(理中糕); the difference between the yak-yi in the Dongui Bogam and the yak-yi in the Seungjeongwon ilgi; and which yak-yi recipe is still applied today.
First, the role of salt is different in tteok as common food and tteok as healing food. Tteok that were meant to heal a body did not contain salt according to the Seungjeongwon ilgi and Korean medical books. Salt was considered as a healing agent in Korean medicine, and therefore, unless salt was required for a certain treatment, tteok as yak-yi did not contain salt. Normally tteok as common food contain salt to add flavor. The presence of salt in tteok is one important difference between tteok as common food and as yak-yi.
Second, the change of the formulation for ijoongtang(理中湯) from decoction to tteok. Originally ijoongtang is medicinal decoction, or soup, but the recipe was changed during King Jeongjo who ordered tteok for the queen mother. This indicates that although the treatment purpose is identical, the pharmaceutical formulation may vary according to the patient’s health and treatment stages to maximize the efficacy. Tteok as a medical formulation suggests that the food was not just food but also substance to cure an illness.
The third finding is inferred from comparison of the yak-yi in the Dongui Bogam and the Seungjeongwon ilgi. The former medical book has five prescriptions of yak-yi, guseonwangdogo(九仙王道糕), bijeonsamseongo(秘傳三仙糕), bokryungjohwago(茯苓造化糕), baekseolgo(白雪糕), palseongo(八仙糕), all of which were to cure internal injuries and to strengthen the stomach area. Likewise, the four types of yak-yi in the Seungjeongwon ilgi were also to cure internal injuries and strengthen the body. From this comparison, the author suggests that tteok, as yak-yi, was particularly useful to cure illnesses with similar symptoms, such as weak stomach and internal inflammation.
Fourth, the only yak-yi(藥餌) recipe that is still applied today is guseonwangdogo(九仙王道糕). This recipe was found 21 times out of the 27 times that mentioned tteok to treat illnesses, or yak-yi(藥餌), in the Seungjeongwon ilgi. That is because the ingredients in the recipe are easy to find and the taste is delicious. Moreover, the yak-yi not only does strengthen the body but also is good for the health. Therefore, guseonwangdogo(九仙王道糕) is an exemplary tteok as yak-yi(藥餌), and it provides the reasons why tteok is a study subject and presents future research. Another significance of guseonwangdogo(九仙王道糕) is that although tteok is not considered as a medical formulation today, as it was in the Joseon era, tteok can play a big role in treating certain illnesses in this day and age. It can also provide good reasons to continue the tteok recipes and develop more.
The author finds that even though tteok may have been known as ritual food or common food, not medicine, it was indeed healing agent in Korean medicine and that tteok as a medical formulation is no longer used. Having said that, the efficacy of tteok as yak-yi was proven by the royal family. From this, it can be inferred that tteok can be another formulation that can be prescribed according to a patient’s health or treatment stage. Possible applications include clinical practice that can be prescribed to treat older people and children whose stomach may not be strong enough and to cure internal injuries, like in the Joseon era, as well as to develop new prescription, in the spirit of “dynamic tradition.”
The relevant literature on yak-yi(藥餌) has shown the types of tteok as yak-yi(藥餌) and proven its efficacy in Korean medicine. The author suggests further study on the subject, particularly yak-yi’s properties as Korean medicine and its nutritious value. The significance of this study is that it sheds light on new opportunities from tteok as yak-yi, if the yak-yi recipe is amended and if its efficacy is proven by modern nutrition, the yak-yi from the Joseon era can be a new pharmaceutical formulation to treat modern patients.
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