The purpose of this study was to review literature on the beef and by-products recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 831 beef and by-products recipes were recorded.
The recipe books covered a total of 395 beef recipes and for the types and frequency of recipes, moist heat cooking was used the most for 179 times, followed by dry heat cooking for 122 times and other cooking methods for 94 times. For the frequency of detailed recipes, the pho was recorded 74 times(18.7%), gui 56 times(14.2%), tang(guk) 54 times(13.7%), jorim 43 times(10.9%), jjim 42 times(10.6%), jeok 35 times(8.9%), pyeonyuk 24 times(6.1%), bokkeum 19 times(4.8%), hoe 17 times(4.3%), jeon 11 times(2.8%), jjigae·jeongo 10 times(2.5%), juk·jeup 6 times(1.5%), muchim 3 times(0.8%) and twigim 1 time(0.3%) and thus, the pho recipe was the most used recipe as it’s used 74 times(18.7%). Since the refrigerator had not yet become popular in 1980s, it’s required to use pho recipe which dehydrates and dries the beef to increase its preservability. As for the beef cuts used for each recipe, the rib, shank, beef brisket, short plate, eye of round, rump, ssoeyagji and outside plat were used for moist heat cooking and especially, the rib, beef brisket and shank were cooked for a long time so that connective tissues became softened to eat. Since it took a short time to cook the hot pot, the tender sirloin and tenderloin were used, while rib, sirloin, rump, tenderloin, beef brisket were used for the dry heat cooking. More soft and tender beef parts were used, compared to moist heat cooking and also, the beef brisket had more firm texture, it was boiled to make beef slices and softened by grilling them. The beef part which was used for pho recipe which was most often used were rump, eye of round and daejeobsal which were comparatively lean. A total of 436 recipes of by-products were recorded. As for the frequency of recipe, the moist heat cooking was recorded 214 times, dry heat cooking 183 times and other cooking method 39 times. For the frequency of detailed recipes, the jeon was recorded 91 times(21%), tang(guk) 71 times(16.4%), gui 44 times(10.1%), bokkeum 37 times(8.5%), jjim 35 times(8.1%), hoe 31 times(7.1%), jokpyeon 30 times(6.9%), pyeonyuk 28 times(6.5%), jjigae·jeongol 26 times(6.0%), juk· jeup 15 times (3.5%), jorim 9 times(2.1%), jeok 9 times(2.1%), muchim 4 times(0.9%) and twigim 2 times (0.5%).
For the by-products used for each recipe, a variety of beef parts including ox foot, oxtail, backbone, beef tripe, skull, knee cartilage, big intestine, ox blood, lung, liver, head meet and tongue were used for moist heat cooking. In case of soup, various beef parts were mixed and used together with the beef, rather than using only one part. The by-products used for the moist heat cooking were cooked for a long time to make them softened to eat like the beef. The tripe, omasum, heart, kidney and cow liver were most frequently used for the dry heat cooking. Moreover, the recipes using ox tongue, ox-hoof, ox blood, backbone and spleen were recorded. In the other cooking methods, especially liver, omasum, kidney and tripe were used for raw dish.
The beef has been an important food for Korean people for a long time and various beef parts ranging from head to feet were cooked and furthermore, the recipes on each beef part have been developed continuously. From the late 1800’s throughout 1990’s and to the present, the beef recipe has been diversified. This study aimed to be utilized for the trend research on beef and by-products by time period.