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전(煎)의 문헌적 연구 (Ⅲ) : 채소·버섯·해조·콩·곡물을 이용한 전
마영순,이효지 漢陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18
This research summarizes classification, frequency of panfried food, its ingredients and change in the cookery. This is based on cookery books published between 1970 to 1995, more specifically those documented pancake foods using vegetables, mushrooms, sea plants, beans and peas, and grains as ingredients. 1.There are 15 kinds of vegetable pancakes, 5 mushroom kinds, 2 sea plants types, 2 using eggs, 2 beans types, 6 grains types, 3 processed grains kinds and 3 types using other ingredients. 2.Pancake food is started in the 1600s, and in the 1900s, multiplied in kinds 3.Ingredients can be categorized into main ingredient, sub-ingredients and spices. Cookeries for pancake foods are as follows: 1) Like seafood pancake(Sang-sun), main ingredient is salted, covered in flour and dipped into battered eggs and panfried method. 2) Like squash pancake(Ho-pak), ground beef is thinly spread on the main ingredient, vegetables, which then covered in flour and dipped into battered eggs and panfried method. 3) A.Using a grater to grind ingredients like Kim-chi where chopped baby squash, peppers, and leeks is put to make the mixture. B.Panfrying one spoonful at a time to create a nice round shape method. 4) A.Spiced ground beef is spread onto wide leaves like sesame leaves which then the leaf is folded in half to create a half-moon shape. B.Covering in flour and dipping into battered eggs and panfrying method. 5) Dipping the main ingredient into either flour or buckwheat juice and panfrying method. 6) A.Mixing the main ingredient and the sub-ingredient together. B.Putting A. into the batter eggs-flour juice mixture. C.Panfrying one scoopful at a time method. 7) The main ingredient is threaded on the skewers which then covered in flour and dipped into battered eggs and panfried method. 8) A.Vegetables like taros or potatoes are steamed and put through a sieve. B. A.is mixed with honey and kneaded to make nice round shapes. C. Panfrying the round-shape mixture method. 9) A. Spreading the buckwheat juice thinly on the pan to make the base. B. Chopped or ground vegetables are added to the base. C. Rolling and panfrying both the base and the added ingredients method. 10) Tofu pancakes can be made in many different methods. A. Tofu is sliced and panfried method. B. Tofu is sliced, covered in potato-starch and panfried method. C. Tofu is sliced, dipped into the battered eggs and panfried method. D. Spiced ground beef is spread on top of panfried tofu pancakes which then covered in flour, dipped into the battered eggs and re-panfried method. When serving pancake food, accompany it with vinegar-soy sauce blend or vinegar-red pepper paste blend.
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마영순,이효지 漢陽大學校 韓國生活科學硏究所 1999 韓國 生活 科學 硏究 Vol.- No.17
The purpose of this study is to review the kinds, cooking practices, materials and recipes of Jeon by surveying 39 references, which published during the period from 1670 to 1995. The primary materials used for Jeons are fish and shellfish. In order to prepare the Jeon, the materials shall be chopped or pounded first, and then salt or pepper powder shall be sprayed over the material shall be clad with flour or egg to be fried on the pan. The number of Jeons found through this study is 38 in all. This recipe has continued to be used since long ago. All in all, the recipe for Jeon lies in proper preparation of material, powdering, egg-cladding, control of frying temperature, amount of frying oil, on-pan handling, timing between cooking sequences and timely turnover etc. In generally, Jeon may well be taken after having been stained by the soybeen-sauce added with vinegar and pine-nut powder.
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