2018년 7월 26일 (목) 14:54 판

Team 10 Introduction

Teacher

• Abilova Flora

Students:

• Kim Ji Soo - Team Leader(Goryeo Food)
• Kim Han Young
• Yoo Ha Eun - Team Leader(Goryeo Dance and Singing)
• Song Se Young

Brief History of Goryeo

Goryeo (고려; 高麗; [ko.ɾjʌ]; 918–1392), also spelled as Koryŏ, was a Korean kingdom established in 918 by King Taejo. This kingdom later gave name to the modern exonym "Korea".^[1] It united the Later Three Kingdoms in 936 and ruled most of the Korean Peninsula until it was removed by the founder of the Joseon, Yi Seong-gye, in 1392. Goryeo expanded Korea's borders to present-day Wonsan in the northeast (936–943), the Yalu River (993) and finally almost the whole of the Korean Peninsula (1374). By the late 13th century, after nearly 30 years of warfare with the Mongols of the Yuan dynasty, Goryeo lost much of its power but retained nominal control. Although King Gongmin managed to free his kingdom from the Yuan overlordship in the mid-14th century, General Yi Seonggye revolted and overthrew King Gongyang in 1392, establishing himself as Taejo of Joseon. Gongyang was killed in 1394.

1 Goryeo Diet

1.1Goryeo's Food Habits

What they ate

Main Dishes

Snack

Goryeobyeong(고려병,高麗餠)<yumilgwa,(유밀과,油蜜菓)>

Goryeobyeong is a cake made with flour, honey and sesame oil. Since ancient times, the yumilgwa has been made into a fruit shape and put on the table for a memorial ceremony instead of the fruits that why it is called yumilgwa what means "fake fruit“ in Korean. ^[2] In the <<Goryeosa,>> Chungnyeorwang went to Wonnara to attend a wedding ceremony of his son and served the yumilgwa at the party. Records show that the taste was melting in the mouth and it had a great reputation. For this reason, yumilgwa were especially called Goryeobyeong in Mongolia. ^[3] Since Goryeo as a Buddhist country banned killing it was not possible to hold fish for a memorial service. Instead, they put fish-shaped yumilgwa on the table. The consumption of yumilgwa was increasing so instead of yumilgwa people began to put fruits on the table. Old records also show that " yumilgwa production was prohibited" because at the time that Goryeo Dynasty was going through an era when rice was scarce, and since the ingredients of yumilgwa such as flour, oil, honey or grain syrup were rarer than rice at that time. yumilgwa became a high quality snack with a considerable cost of ingredients and consumption of sweeteners and oils in comparison to other snacks. ^[4]

Recipe

1. Mix salt, ground pepper, cinnamon powder and ginger powder;
2. Add sesame oil;
3. Mix ginger juice and honey;
4. Make shapes
5. Fry in cooking oil.
6. Leave it to soak in grain syrup for 20 to 30 minutes.

^[5]

Goryeoyulgo(고려율고)

Goryeoyulgo is a rice cake cooked with glutinous rice powder and chestnut. It is called the yulgo or the bamseolgi. According to the records of Samgukji, Wiseo, Huhanseo, suseo etc. there was a good chestnut in Korea. Goryeo people used chestnut as an ingredient for various foods throughout the seasons. There was a rice cake called Goryeoyulgo in the book “Geogapiryong(거가필용)”. Also, in the book “Haedongyeoksa“ it was said that yulgo made by Goryeo people was the best. ^[6]

Recipe

Dried chestnut, honey-water and the glutinous rice powder.

1. Peel and Make it into powder;
2. Mix the chestnut flour and the glutinous rice powder;
3. Add honey-water;
4. Steaming;

^[7]

Hwajeon(화전,花煎)

Hwajeon’s other name is flower pancake. It is a fried rice cake with flowers on the top. People usually used azaleas, sometimes, depending on the season, roses, pear blossoms and chrysanthemum flowers. There was a custom called Samjitnal(삼짇날),one of the three seasonal traditions of Goryeo dynasty when people used to cook especially azalea pancakes and go for a picnic. ^{[8] [9]}

Recipe

Mix glutinous rice flour and nonglutinon rice flour. Add hot water and knead. Divide the dough on eatable sized cakes Put the flowers on top of the cakes Bake on a pan and sprinkle grain syrup ^[10]

Drink

Goryeo Dishes We Eat Nowadays

2 Gamubeakui

2.1 Gamubeakui's origin

kinds of Gamubeakui

Hyangakjeongjae

Dangakjeongjae

The significance of Gamubeakui

References

1. ↑ Kyu Chull Kim (8 March 2012). A Chronicle of My Life Journey. AuthorHouse. p. 128. ISBN 978-1-4685-5891-3. Retrieved 19 September 2013.
2. ↑ http://www.saimdangfood.kr/html/hangwa_kind.html
3. ↑ http://encykorea.aks.ac.kr/Contents/Item/E0004602
4. ↑ http://encykorea.aks.ac.kr/Contents/Item/E0004602
5. ↑ https://m.blog.naver.com/PostView.nhn?blogId=sjs0100&logNo=185319012&proxyReferer=https%3A%2F%2Fwww.google.co.kr%2F
6. ↑ http://folkency.nfm.go.kr/kr/topic/%EB%B0%A4%EB%96%A1/3910
7. ↑ http://www.fooddesk.com/news/quickViewArticleView.html?idxno=217
8. ↑ http://food.chosun.com/site/data/html_dir/2014/03/05/2014030502625.html
9. ↑ http://encykorea.aks.ac.kr/Contents/Item/E0064862
10. ↑ https://m.blog.naver.com/PostView.nhn?blogId=sjs0100&logNo=185319012&proxyReferer=https%3A%2F%2Fwww.google.co.kr%2F