韓國食生活文化學會誌 제34권 제6호 (p.671-682)

|연구논문|
불고기의 역사적 계보 연구 - 맥적, 설야멱, 너비아니에 대한 문헌고찰을 중심으로-

Study on the Historical Genealogy of Bulgogi - Focus on a literature review of Maekjeok, Seoryamyeok, and Neobiani -
키워드 :
Maekjeok,seoryamyeok,neobiani,bulgogi

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
   1. 맥적(貊炙)
   2. 설야멱(雪夜覓)
   3. 너비아니
IV. 요약 및 결론
References

초록

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in「Maeilsinbo」 as a “Buyeo·Goguryeo” style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is ‘Neobiani’ in「Siuijeonseo」. On the other hand, ‘Neobuhalmi’ which was presumed to be the same food as ‘Neobiani’, was found in a「Dictionnaire Coreen- Francais」(1880). In addition, ‘Neobiani’ was found in「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.