KOREASCHOLAR

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝 病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

I. 서 론
 II. 연구 내용 및 방법
 III. 결과 및 고찰
  1. 의서에 기록된 녹두의 의학적 약성과 효능
  2.「SeungjeongwonIlgi (承政院日記)」속의 녹두죽
 IV. 요약 및 결론
 References

• 박주영(경희대학교 한의과대학 대학원 의사학 교실) | Park Joo Young
• 이향영(경희대학교 한의과대학 대학원 의사학 교실) | Lee Hyang Young
• 이진철(경희대학교 한의과대학 대학원 의사학 교실) | Lee Jin Chul
• 안상우(한국한의학연구원) | Ahn Sang Woo Corresponding author