채소류구이의 전통 조리법에 대한 연구 = A Study on the Korean traditional cooking method of roasting vegetables

다국어 초록 (Multilingual Abstract)

The purpose of this study was investigated to the important position of the vegetables in Korean food culture. For the activate the use of vegetables we surveyed various receipes of the roasted Vegetables(Kooi or Geok) with twenty three classical cookbooks written before 1950.
The results were summarized as follows :
1. The kind of roasted vegetables found 33 times in the literature. Kooi method is improve taste and flavor of the cooked vegetables. And the part of vegtables which used for Kooi leaf stalks roots were used all kind of whole vegetables evenly.
2. The method of Vegetables Kooi is different from animal foods such as beef pork chicken fishes Originally Kooi was roasted with weak fire on a skewerd. The troditional method of roasted with seasoned sauce on roasted vegetables. It is like to fried pork served with sweet syrup which is Chinese style food Nurenmgeok is dressed with flour and egg before roasted. There is something differance between Nurimi and Nurenmgeok Nurimi is sauced after cook and Nureumgeok is dressed before roasted Like this In Chosun era there are various cooking method of roasted vegetables.
When the times of roasted Vegetables pro-handling of vegetable is soaked in water after boiling blanching. The purpose of this pro-handling were eliminate the bitter taste and bad flavour of vegetables.
The roasting method used several purpose except cooking in Chosun era. That is removal of poison in the vegetables and it can made long take(eating) the vegetable as famin relief food possible.

목차 (Table of Contents)

• 1. 서론
• 2. 본론
• 1) 채소류 이용의 역사
• 2) 구이에 이용되는 채소류
• 3) 채소류를 이용한 구이조리법의 특성
• 4) 채소류구이의 용어변천
• 5) 조선시대 고 조리서에 수록된 채소류 구이
• 6) 채소류의 또다른 이용법
• 3. 결론
• 4. 참고문헌