The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger...
The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.
The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.
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문제 정의
식품의 기본 맛은 단맛, 신맛, 짠맛, 쓴맛 이외에 매운 맛, 떫은 맛, 감칠맛, 고소한 맛 등 다양한 맛이 있다. 동양철학과 전통의학(한방)에서는 오행학설에 따라 식물의 특성을 귀속시키고 식품 재료의 성질에 따라 질병의 예방과 치료에 사용하고자 하였다. 전통음식에서도 음양오행사상의 상생(相生), 상극(相剋)에 해당하는 상호협동(相互協同)과 길항작용(拮抗作用)을 유기적 관계에서 반영하여 왔다.
“신(辛)”은 넓은 의미에서의 매운 맛을 의미할 뿐만 아니라 구체적으로 모든 자극성을 지닌 야채, 매운 맛을 지닌 음식이나 조미료를 가리킨다(Zhao 2008). 본 글은 한국음식에서 사용되어진 매운 맛의 작용, 생리기능성과 매운 맛 성분을 살펴보고, 한국음식에 사용된 매운 맛의 특징을 분석해보고자 한다.
제안 방법
고추가 전래(傳來)되면서 그 독특한 매운맛과 미려(美麗)한 선홍색(鮮紅色), 유별한 향기가 당시 사람들에게 큰 매력을 느끼게 하여 1765년 『증보산림경제』에는 고추를 넣은 김치가 나오고, 19세기 초엽의 『규합총서』와 『임원십육지』에서는 고추와 젓갈을 이용한 김치가 나온다. 고추의 매운맛은 젓갈의 비린내를 덮어 줄 뿐 아니라 지방의 산패를 현저하게 억제하는 역할을 하므로 보다 감칠맛 있고 영양가 풍부한 고추를 많이 이용하는 김치를 개발하였다. 특히 고추 넣은 김치의 개발은 고추의 수요량을 대단히 늘려 놓았다(Kim 1997).
성능/효과
조리면에 있어서 후추 · 천초 · 생강 등으로 조미한 담백한 맛은 고춧가루의 등장으로 매큼하면서 얼큰한 맛으로 변화되었다.
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