The purpose of this study was to investigate changes in the cooking process of Bibimbab(cooked rice mixed with various ingredients) appeared in cook books published after Korean modern era, approximately from late 19th century to the present. 7 cook books were chosen to be analyzed. It is found that the ingredients were mixed with the rice before being served in the cook books written in late 19th century until mid 20th century, while the ingredients were separately decorated on top of the rice in the cook books written from mid 20th century until late 20th century. Gochujang(Korean chilly paste), which is common spicy seasoning for Bibimbab in the present time, appeared only in Hangukeumak(1987) which is written in late 20th century. Prior to Hangukeumak(1987), chilly powder or chilly was used for chilly-based spicy seasoning. Cook books written in late 19th century until mid 20th century, ingredients used for Bibimbab had complicated cooking methods such as Jeonyueo(assorted pan-fried delicacies), Nurumi(fried beef skewer with various vegetables) and Sanjeok(grilled beef skewer). From mid 20th century until late 20th century, among the cook books analyzed in this research, only Hankukyoribaekguasajeon(1976) suggested Jeonyueo as an ingredient, and in general, the cooking method for preparing beef became simpler. For further studies, firstly, the cooking procedures used for Bibimbab in the prior period to the Korean modern era need to be examined for more information about the changes of cooking style of Bibimbab. Secondly, new Bibimbab recipes for modern restaurants could be created by using the recipes used in the historical cook books. Finally, the definitions of culinary terms used in historical cook books need to be clarified.

• 박금미 | Kum Mi Park