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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.6, 2019년, pp.671 - 682
This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in 「Maeilsinbo」 as a "Buyeo·Goguryeo" style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and ...
핵심어 | 질문 | 논문에서 추출한 답변 |
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'증보산림경제'와 '거가필용' 조리법의 공통점과 차이점은? | (2011)은 「증보산림경제」의 ‘설하멱’과 「거가필용」의 ‘소육(燒肉)’을 비교하였다. 공통점은 둘 다 양념에 재운 고기를 꼬치에 꿰어 직화로 굽는 방식이며, 차이점은 양념과 밀가루 코팅 방법인데,「거가필용」은 밀가루 옷을 코팅제로만 사용한 반면,「증보산림경제」에서는 조리가 완료된 후에도 벗겨내지 않고 먹는 차이가 있다고 하였다. 또한 우리나라의 설하멱은 밀가루 양념풀, 냉수침지, 기름,깨 코팅의 3단계 기법을 한꺼번에 적용한 발전된 방식의 구이라고 평가하였다. | |
너비아니는 무엇인가? | ”고 하였다. 그리고 Lee(1985)는 “「시의전서」에는 정육을 저며 잘게 칼질하여 양념한 다음 직화에 쬐어 구이하는 것을 너비아니라 하였는데 너비아니는 불고기의 궁중 용어로서 오늘날의 불고기를 뜻하는 것”이라고 하였다. 이렇듯 너비아니는 궁중 용어로 알려져 있다. | |
19세기 이전 설야멱의 조리법은 무엇이었는가? | 설야멱의 재료는 1609년 의궤에서 돼지고기를 사용한 경우도 보이나, 이후 쇠고기나 소의 내장육이 사용되었다. 자른 고기를 양념하고 꼬치에 꿰어 구우면서 3번 냉수에 침지하는 우리나라 고유의 제법이었지만, 19세기 이후 문헌에서는 조리법이 간략화 되었다. 조리법이 바뀌면서 설야멱이라는 명칭도 우육적(牛肉炙), 소육(燒肉) 등의 명칭에 흡수되면서 없어진 것으로 추측된다. |
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