KOREASCHOLAR

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tangsinseolro. Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot. with this charcoal, food can be cooked. Its material has changed from brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of Yeolgujatang per capita contains 221.5kal of calory, 17.3g of protein, 16.5g of fat, 6.1g of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, 2177μgRE of vitaminA, 1.58mg of vitamin B1, 0.3mg vitamin B2, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

• 송혜림 | Song, Hae-Lim
• 이효지 | Lee, Hyo-Gee