$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

한국의 무김치에 관한 역사적 고찰

A Historical Study of Korean Traditional Radish Kimchi

Abstract

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

참고문헌 (66)

  1. 柳重臨. 1766 (英祖 42). 增補山林經濟. Sook-Ja Yoon edited. 2007. Geegumoonwhasa. Gyenggi-do. p 89, 361 
  2. 徐有榘. 1827. 林園經濟志 (林園十六志). Hyo-Gee Lee et al edited. 2007. Im-won-sip-youk-ji. Gyomoonsa. Gyenggi-do Pajusi. pp 284-285 
  3. 心耕愛知 2007. http://blog.daum.net/paramath/11568222. 2010. 07. 27. visit 
  4. 張智鉉. 1972. 菹菜類製造史. 民族文化硏究, 高大民族文化硏究所. pp 1-74 
  5. 全循義. 1450년경. 山家要錄. Bok-Ryo Han edited. 2007. Look again and relearning Sangayorok. Institute of Korean Rayal Cuisine. Seoul. pp 108-109, p 112 
  6. Bang SY. 1917. Cho-sun-yo-ri-je-bub . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung. Soohaksa. Seoul. pp 1546-1626 
  7. Bang SY. 1957. Woorinaraeumsikmandeneunbub . Jangchoongdosepchoolpan. Seoul. pp 77-90, pp 166-177. 
  8. Bingheogak Lee. Translated by Yangwhan Jeong. 1975. 閨閤叢書. Bojinjae. Gyenggi-do Paju-si. pp 52-53, p 111, 260, 261, 266, 267 
  9. Chang CH. 1972. The Cultivation History of Korean Vegetables. Dissertations of Seoul Agricultural College. pp 117-146 
  10. Chang JH, Cho JS, Lee CJ. Seo BC. Jeon HJ, Hwang IG, Kim JP, Jung DH, Lee HG, Lee CH. Lim HS. Ahn MS. 2001. Corpus of Korean Food. Vol. 4 (Process and Storage of Fermented Food) -A Sitological History of Kimchi. Foundation of Korean Cultural Properties Protection edited. Honllym publishing. Seoul. pp 171-214 
  11. Chang MS. Cho SD. Kim GH. 2010. Physicochemical and Sensory Properties of Kimchi (Korean pickled cabbage) Prepared with Various Salts. Korean J. Food Preserv. 17(1):30-35 
  12. Cho JH. 1943 (昭和 18 Feb.). Cho-sun-yo-ri-bub . Kyungsunggajungyeosook. Kyungsung. pp 14-30 
  13. Cho JH. 1943. Cho-sun-yo-ri-bub . Sung-Woo Lee edited. 1992. Han-kook-go-sik-moon-hun-jip-sung (VI). Soohaksa. Seoul. p 2288 
  14. Chung HK. 2009. Record of millenary Korean traditional food. Thought of trees (Saeng-gak-eui-na-mu). Seoul. p 277 
  15. Compilation committee of Korean Horticultural progress history. 1980. The History of Korean Horticultural progress. Seoul Nat'l University press. Seoul. pp 128-168 
  16. Han BJ. 2001. Food for a century of our lives. Hyunamsa. Seoul. p 25, 86 
  17. Han HS, Hwang HS, Lee HK. 1957. Yijogungjungyoritonggo . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung, Soohaksa. Seoul 
  18. Hong MS (洪萬選 1643-1715). 1715. 山林經濟. 民族文化推進會. 1985. 民族文化文庫刊行會. Vol. 1. p 127, 129, 131. Vol. 2. pp 220-221. Vol. 3. pp 110-112 
  19. Hwang HS. 1976. Hankukyoribaggwasajeon . Samjoongdang. Seoul 
  20. Jang, M.S. and Kim, N.Y 1997. Physicochemical and microbiological properties of donchimi added with citron (Citrus junos). Korean J. Food Sci. 13:186-292 
  21. Joint committee of textbook compilation of national oriental medical schools. 2007. Herbal medicine (Phytology). Youngrimsa. Seoul. pp 415-416 
  22. Kang IH. 1987. Hankukeuimaht . Daehangyogwaseojoosikhoesa. Seoul. pp 153-159 
  23. Kang IH. 1991. History of Korean Dietary Life. Samyoungsa. p 78, pp 114-115, p 123, 159, 166, 186, pp 255-257, pp 304-307 
  24. Kang IH. Lee KB. 1984. Custom of Korean Dietary Life. Samyoungsa. pp 281-283 
  25. Kim HR. Kim MR. 2010. Effect of Traditional Salt on the Quality Characteristics and Growth of Microorganism from Kimchi. Korean J. Foodculture 25(1):61-69 
  26. Kim JD. 2009. Literature on Nature and Effects of Radish Sadang Sasang Constitutional Medicine Clinic. Korean J. of Agricultural History 8(2):115-146 
  27. Kim KH. 1999. Optimization of Minimally Processed White Radish for Kkakttugi Preparation. Korean J. Soc. Food. Sci. 15(6):633-638 
  28. Kim MJ, Lee GT, Lee OY. 1996. Kimchi, taste of millennium. Design House. Seoul. p 35 
  29. Kim MR. Jhee OH. 2005. Major component contents of Radish kimchi and anti-carcinogenic enzyme Inducement effect with Different Radish Cultivars. Food Preservation and Processing Industry 4(1):30-39 
  30. Kim MR. Jhee OH. Yoon HM. Yang CB. 1996. Flavor Characteristics of Kakdugi by Park JS. Hong JH. Lee WY. 2009. Effects of Supercritical Carbon Dioxide on Sterilization and Enzyme Inactivqtion in Dongchimi. Korean J. Food Preserv. 16(4):482-489 
  31. Kim SH. 2010. Kimchi, Korean Food. Ewha Womans University Press. Seoul. pp 15-38 
  32. Kim SM, Lim JA. 2007. Recipe Standardization of Native Local Foods in Gijang Region (The Second Report) - Miyeokseolchi, Molseolchi, Gijangumuk, Seokbakji-. The Korean Journal of Culinary Research 13(4):220-231 
  33. Kim US, Han KJ. 2009. The Changes of Side Dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub " according to the Current of the Time. Journal of the korean society of dietary culture 24(4):366- 375 
  34. Kim YJ. 2005. Antineoplastic effects on hepato-cellular carcinoma of Kimchi, Radish and radish leaves. Food Preservation and Processing Industry 4(2):11-19 
  35. Kim YJ. Jin YY. Song KB. 2008. Study of Quality Change in Chonggak-kimchi during Storage, for Development of a Freshness Indicator. Korean J. Food Preserv. 15(4):491-496 
  36. Ko YT. Lee JY. 2003. Quality Characteristics of Kimchi Prepared with Chinese Radish and Its Quality Change by Freeze- Drying. Korean J. Food Sci. Technology 35(5):937-942 
  37. Kong CS. Kim DK. Rhee SH. Rho CW. Hwang HJ. Choi KL. Park KY. 2005. Fermentation Properties and in vitro Anticancer Effect of Young Radish Kimchi and Young Radish Watery Kimchi. J. Korean Soc. Food Sci. Nutr. 34(3):311-316 
  38. Korea University National Culture Research Institute edited. 1980. Corpus of Korean Folklore Vol. 2. p 451 
  39. Lee HG. 1990. A bibliographical study of Sun. Journal of the korean society of dietary culture 5(3):277-286 
  40. Lee MS, Jung MS, Lee SW. 1988. A Historical study of Korean Vegetable. Korean J. Dietary Culture, 3(4):359-367 
  41. Lee MS, Lee SW. 1986. A Historical study of Korean Horticultural History. Korean J. Dietary Culture, 1(2):45-53 
  42. Lee S. 1915. Bu-in-pil-ji . Lee SW edited. 1992. Hankookgosikmoonhunjipsung. Soohaksa. Seoul. pp 1526-1545 
  43. Lee SE. 2006. Investigation of Cooking Usage according to the Physiochemical and Textural Characteristics in Nabakkimchi with Different Radish Cultivars. The Korean Journal of Culinary Research. 12(4):284-298 
  44. Lee SM. 1934. Gan-pyun-cho-sun-yo-ri-je-bub . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung (V). Soohaksa. Seoul. pp 1931-1974 
  45. Lee SM. 1935. Shin-young-yang-yo-ri-bub . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung (VI). Soohaksa. Seoul. pp 2009-2076 
  46. Lee SW. 1988. A Historical study of Korean Traditional Fermented Food. Korean J. Dietary Culture, 3(4):331-339 
  47. Lee SW. 1988. The Cooking History of Korean Food. Kyomoonsa. Seoul. p 17-38, 323, 400 
  48. Lee SW. 1995. The Social History of Korean Food. Kyomoonsa. Seoul. pp 322-323 
  49. Lee SW. 1996. The History of Korean Dietary Life. Soohaksa. Seoul. p 41, 55, 79, pp 114-118 
  50. Lee SW. 1997. The Cultural History of Korean Food. Kyomoonsa. Seoul. p 32, 94, pp 88-132, 133-140 
  51. Lee YK. 1930. Cho-sun-mu-sang-sin-sik-yo-ri-je-bub . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung (V). Soohaksa. Seoul. p 1732 
  52. Lim HJ. 1999. The Effect of Fresh Ginseng on the Quality Characteristics of Seukbakjee. Korean J. Soc. Food Sci. 15(6):618-625 
  53. Mo EK. Km SM. Yun BS. Yang SA. Jegal SA. Choi YS. Ly SY. Sung CK. 2010. Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Loe Temperature. Korean J. Food Preserv. 17(2):182-189 
  54. Pak HO. Jang JS. 2009. Effect of Salts on the Hardness of Cubed White Radish. Korean J. Food & Nutr. 22(2):237-245 
  55. Park MH. 1994. The Present Situation on Storage and Marketing of Fruits and Vegetables in Korea. Korean J. Food Preserv. 1(1):67-79 
  56. Park, W.S. 1994. Present condition and the future respect of kimchi industry. Bull. Food Technol. 7(2): 17 
  57. Professor council on Korea pharmacognosy. 2006. Herbal medicine(Phytology). Academy Books. Seoul. pp 448-450 
  58. Research society of medicinal botany. 2007. General medicinal botany. Hakchangsa. Seoul. p 186 
  59. Sohn KH. 1991. Kinds and Usage of Kimchi. Korean J. Dietary Culture, 6(4):503-520 
  60. unknown authorship. late 1800's. Si-eui-jeon-seo . Hyo-Gee Lee et al. edited. 2004. Sieuijeonseo, Shinkwangchoolpansa. Seoul. 
  61. unknown authorship. late 1800's. Si-eui-jeon-seo . Sung-Woo Lee edited. 1992. Hankookgosikmoonhunjipsung (IV). Soohaksa. Seoul. p 1473 
  62. Yoon SS. 1991. Historical study of Korean Kimchi. Korean J. Dietary Culture, 6(4):467-477 
  63. Yoon SS. 1993. 韓國食品史硏究 Shinkwang. Seoul. pp 216-235 
  64. Yoon SS. 2009. Korean Dietary Culture with history. Shinkwang. Seoul. p 130, 180 
  65. http://knhanes.cdc.go.kr/ Korea National Health and Nutrition Examination Survey the 4th 1st year (2007) Results and Products: Nutrition Part 2010. 08.09. visit 
  66. http://www.kamis.co.kr/kamis/circle/list.jsp?menuseq=menu02_ 02&submitgbn=2&cate=b&item=&year=1 (Korea Agro- Fisheries Trade Corporation) Distribution status of items. 2010. 08. 09. visit 

이 논문을 인용한 문헌 (2)

  1. Han, Kyung-Soo ; Lee, Jin-Young 2011. "The Content Analysis of the Korean Food Menu Naming Standard" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 26(6): 629~640 
  2. Lee, Mi-Ai ; Seo, Hye-Young ; Yang, Ji-Hee ; Jang, Mi-Soon 2013. "Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(12): 2004~2011 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일