「조선무쌍신식요리제법(朝鮮無雙新式料理製法)」에 수록 된떡의 종류 및 조리법에 관한 고찰
A Literature Review Investigation Collecting and Cooking Methods of Tteok (Korea Rice Cake) in 「Chosunmusangsinsikyorijebub」
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This study examined Tteok (rice cake) mentioned in Chosunmusangsinsikyorijebub, which was published in 1924 written by Yong Ki Lee. Seventy-two types of Tteok were introduced in Lee's book. In this study, Tteoks mentioned in his book were first categorized into four categories based on main ingredient: 1) sticky rice, 2) nonglutinous rice, 3) wheat flour, and 4) others. Tteok made with sticky rice was recorded as 32 times, 43.24%. while Tteok made with nonglutinous rice was 26 times, 35.14%. The results indicating that the main ingredient of Tteok was sticky rice or nonglutinous rice are not much different from today's Tteok. Second, Tteok in his book were categorized by cooking styles. There were 34 types of steamed Tteok (45.94%), 13 types of pounded Tteok (17.56%), 12 types of boiled Tteok (16.21%), and 15 types of sauteed Tteok (20.27%). The steamed Tteok accounted for the greatest portion of Tteok recipes. Detailed implications about Tteok are discussed.
Abstract
This study examined Tteok (rice cake) mentioned in Chosunmusangsinsikyorijebub, which was published in 1924 written by Yong Ki Lee. Seventy-two types of Tteok were introduced in Lee's book. In this study, Tteoks mentioned in his book were first categorized into four categories based on main ingredient: 1) sticky rice, 2) nonglutinous rice, 3) wheat flour, and 4) others. Tteok made with sticky rice was recorded as 32 times, 43.24%. while Tteok made with nonglutinous rice was 26 times, 35.14%. The results indicating that the main ingredient of Tteok was sticky rice or nonglutinous rice are not much different from today's Tteok. Second, Tteok in his book were categorized by cooking styles. There were 34 types of steamed Tteok (45.94%), 13 types of pounded Tteok (17.56%), 12 types of boiled Tteok (16.21%), and 15 types of sauteed Tteok (20.27%). The steamed Tteok accounted for the greatest portion of Tteok recipes. Detailed implications about Tteok are discussed.
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