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불고기의 역사적 계보 연구- 맥적, 설야멱, 너비아니에 대한 문헌고찰을 중심으로-

Study on the Historical Genealogy of Bulgogi - Focus on a literature review of Maekjeok, Seoryamyeok, and Neobiani -

한국식생활문화학회지 2019년 34권 6호 p.671 ~ 682
이규진 ( Lee Kyou-Jin ) - 경남대학교 식품영양학과

Abstract


This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun firstmentioned the Maekjeok in「Maeilsinbo」 as a “Buyeo·Goguryeo” style meat roast in 1937. Maekjeok was assumed tobe made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royalfood found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients forthe dish were pork, but beef was later used. The recipe has been simplified since the 19th century. Neobiani is known as royalcuisine, but it does not appear in official records. The first known record thus far is ‘Neobiani’ in「Siuijeonseo」. On theother hand, ‘Neobuhalmi’ which was presumed to be the same food as ‘Neobiani’, was found in a「Dictionnaire Coreen-Francais」(1880). In addition, ‘Neobiani’ was found in「A Korean-English dictionary」(1897). From Maekjeok, followedby Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and thistrait has continued to bulgogi.

키워드

Maekjeok; seoryamyeok; neobiani; bulgogi
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