조선 前期 조리서의 김치 명칭 借字 표기 연구 -土邑과 毛隱止 및 捫之沈菜 사례-

Abstract

This reasearch aims to reveal the identity of the names of kimchi written in borrowed notation (Chaja 借字表記) found in the culinary manuscripts of the early Joseon period. Chaja study research has been carried out mainly by the Korean Language academia, but there are still signs that cannot be interpreted because there are few cases. As an expert with an understanding of the relevant field, hoping that I will be able to solve the principle from a new perspective, I compared and analyzed the manufacturing methods of kimchi, recorded in ancient recipes, as well as the practices handed down so far. Therefore, in this study, an presumption has been set up and verified about the identity of toeup-kimchi and monji-kimchi, which were introduced only in the 4 recipe manuscripts recorded before the 16th century. Concerning ‘toeup’ kimchi, referring to the kind made of radishes long stored after New Year’s Day, a presumption has been raised that the name could be related to how to trim radishes with a ‘top (the Korean word for a saw)’ before storing them as well as how to store them in a underground cellar; but no further basis has been found yet. Concerning ‘monji’ kimchi, several presumptions have been raised that ‘monji’ could be related to ‘manjing’ and ‘monjing,’ the Mongolian words for turnips, that ‘monji(ᄆᆞᆫ지)’ could refer to ‘munjireuda(to rub)’ meaning ‘to rub’ with pressure while salting freshly harvested radishes after trimming, and that ‘munjeo(먼저)’ is the Korean word for ‘in advance,’ so this kind of kimchi could be made in advance of the kimgchi-making season. Among the above-mentioned three presumptions about ‘monji kimchi,’ a new approach was carried out to present strongly the possibility that this borrowed notation refers to ‘in advance,’ considering today’s kimchi-making customs. In this process, it was also confirmed that the etymology of ‘dongchimi’ originated from ‘dongchim(凍沈),’ a way to make kimchi by freezing radishes in winter.