연구논문 : 조선왕조 궁중음식(宮中飮食) 중 만두류(饅頭類)의 문헌적 고찰 = Original Articles : A Literature Review on the Mandoo in the Royal Palace of Joseon Dynasty

다국어 초록 (Multilingual Abstract)

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi(餠匙), Mandoo(饅頭), Emandoo(魚饅頭), Rukmandoo(肉饅頭), Yangmandoo(月羊饅頭), Saengchimandoo(生雉饅頭), Golmandoo(骨 頭), Dongkwamandoo(冬果饅頭), Chaemandoo(菜饅頭), Chimchaemandoo(沈菜饅頭), and Saenghapmandoo( 蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo(29.8%), Emandoo(19.1%), Rukmandoo(14.9%), Byeongsi(12.8%), Yangmandoo(6.4%), Saengchimando (4.3%), Golmandoo(4.3%), Dongkwamandoo(2.1%), Chaemandoo(2.1%), Chimchaemandoo(2.1%), and Saenghapmandoo(2.1%). “Muja-Jinjakeuigwe(戊子進爵儀軌)“(1828년) gijumi(起酒米) is not used, suggesting that Koreans could see perched Mandoo. ”Musin-Jinchaneuigwe(戊申進饌儀軌)“(1848) configurations of materials Mandoo, SoongChimchae(菘沈菜), Dupo(豆泡), Nokdujangum(綠豆長音). Now, we enjoy mandoo`s ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.