KOREASCHOLAR

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as ‘beef.’ Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구대상
  2. 연구방법
 III. 결과 및 고찰
  1. 조리서에 기록된 소고기 건열 조리법 종류
  2. 시대별 소고기 활용 건열 조리법
  3. 건열조리법 분류 및 사용
 IV. 요약 및 결론
 References

• 이윤화(전주대학교 농생명식품산업학과) | Yun Hwa Lee (Department of Agro-Bio & Food Industry, Jeonju University)
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University)
• 변영미(전주대학교 한식조리학과) | Yeong Mi Byeon (Department of Korean Cuisine, Jeonju University)
• 김명준(전주대학교 농생명식품산업학과) | Myeong jun Kim (Department of Agro-Bio & Food Industry, Jeonju University)
• 민경종(전주대학교 농생명식품산업학과) | Min kyung jong (Department of Agro-Bio & Food Industry, Jeonju University)
• 박성진(전주대학교 한식조리학과) | soung jin Park (Department of Korean Cuisine, Jeonju University)
• 송정무(전주대학교 한식조리학과) | Jung mu song (Department of Korean Cuisine, Jeonju University)
• 정혜정(전주대학교 한식조리학과) | Heajung Chung (Department of Korean Cuisine, Jeonju University) Corresponding author