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    「간편조선요리제법」의 분석적 연구  :  발효식품, 떡, 한과, 음청류 Fermentation Foods, Rice Cake, Korean Dessert and Beverage = An Analytical Study on 「Ganpyun Chosun Yori-Jebup」

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    https://www.riss.kr/link?id=A45018133

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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    한국어
    The 「Ganpyun Chosun Yori Jebup」, a cook book, was written in Korean in 1934.
    The analytical results on this book were as follows :
    1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32 materials, 3 kinds of Jut with 4 materials, 8 kinds of Jang with 25 materials and 1 kind of Cho with 4 materials.
    2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.
    3. Hangwa included Yumilgwa, Suksilgwa, Kangjung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials, 4 kinds of Suksilgwa with 7 materials, 6 kinds of Kangjung with 10 materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.
    4. Korean Beverage included Hwachae and Cha(Korean Tea). There were 12 kinds of Hwachae with 39 materials and 4 kinds of Cha(Korean tea) with 5 materials.
    5. Nambi and Sot were used as utensil.
    6. The measuring units were `mal', 'sul', 'doi , 'hob', 'ryang', `geun', 'pun' etc.
    The foods were prepared frequently by "shaking" and heated by "steaming".
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    The 「Ganpyun Chosun Yori Jebup」, a cook book, was written in Korean in 1934. The analytical results on this book were as follows : 1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32 materials, 3 kinds of ...

    The 「Ganpyun Chosun Yori Jebup」, a cook book, was written in Korean in 1934.
    The analytical results on this book were as follows :
    1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32 materials, 3 kinds of Jut with 4 materials, 8 kinds of Jang with 25 materials and 1 kind of Cho with 4 materials.
    2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.
    3. Hangwa included Yumilgwa, Suksilgwa, Kangjung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials, 4 kinds of Suksilgwa with 7 materials, 6 kinds of Kangjung with 10 materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.
    4. Korean Beverage included Hwachae and Cha(Korean Tea). There were 12 kinds of Hwachae with 39 materials and 4 kinds of Cha(Korean tea) with 5 materials.
    5. Nambi and Sot were used as utensil.
    6. The measuring units were `mal', 'sul', 'doi , 'hob', 'ryang', `geun', 'pun' etc.
    The foods were prepared frequently by "shaking" and heated by "steaming".

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