The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.

Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and help customers to know detailed information of the Hanwoo beef while purchase. This study was carried out to investigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted, dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied useful DNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equally barring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks or deletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beef after ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlations between DNA allele height and the amount of extracted DNA within the samples was noticed. Also, these results suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beef because of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give the confidence in food safety and beef distribution system to customers.

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.