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우리나라 전통조리에서 고추의 활용
Using the Red Pepper in Korean Traditonal Cuisine

한복진   (전주대학교 문화관광학부 전통음식문화 전공UU0001133  );
  • 초록

    Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$ Sumunsasul(수문사설) $\boxUl$ (1740), and to make Kimchi in $\boxDr$ Jeungbo Sanlimkungje(증보 산림경제) $\boxUl$ (1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.


  • 이 논문을 인용한 문헌 (1)

    1. Kang, Bo-Kyeong ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Bark, Si-Woo ; Pak, Won-Min ; Kim, Bo-Ram ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Byun, Myung-Woo ; Ahn, Dong-Hyun 2014. "Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(10): 1555~1564     

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