조선 후기 물냉면의 탄생 -육수를 중심으로-

Abstract

This paper examines the transformation from dongchimi(冬沈) to naengmyeon as seen through the cookbooks of the Joseon Dynasty. The main points can be summarized as follows: The practice of dongchim began as a way to consume pickled vegetables during winter. Over time, with the addition of aromatic vegetables, its preparation method changed, and the term evolved to dongchim, meaning kimchi made and eaten during winter. Under the sociocultural influence of the pursuit of taste, dongchim began to be consumed with noodles in broth, marking the beginning of naengmyeon. Soon, naengmyeon established its identity as a distinct dish. As time went on, naengmyeon became more elaborate. In contrast, the simpler form of naengmyeon—noodles in the broth of dongchim—though it maintained its characteristics, gradually became rare. This rare form of naengmyeon is the original type of cold noodles that we now commonly recognize as Pyeongyang naengmyeon.