KOREASCHOLAR

Dock (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' Dock was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. Dock is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of Dock is available and its recipe is scientific and reasonable. In this treatise, the Kinds of Dock and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. Dock was classified as Tcbin Dock(steamed), Chin Dock(strikn), Chijin Dock(fried) and Salmun Dock(boiled), according to its way of cooking. 2. There were 122 Kinds of Dock, 57 were Tchin Dock, 35 Chin Dock, 20 Chijin Dock, and 10 Salmun Dock. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

• 맹혜열 | Mang, Hae-Yull
• 이효지 | Lee, Hyo-Gee