韓國 傳統 水産醱酵食品의 文獻的 考察(Ⅱ)-貝類 및 頭足類 젓갈-

A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature-shellfish and Ceparopoda-

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of shellfish & ceparopoda studied by analysising the 68 books of old literature, which were written from 1236 to 1945. The results of this study can be summarized as fo!lows; 1 Salt-fermented shellfish & ceparopoda are caJled 45 and 9 different names, respectively. 2. Shellfish are divided into 7 species: Topshell, Abalone and Sea mussel. Oyster, Orient clam, Baby neck clam. Hazor clam, 3. The names of Ceparopoda arc divided into 5 species: Sca-arrovvs, Squid, Octopus(big). Octopus (common) and Wet foot octopus. 4. The 12 oyster pickles preserved for long time. are little by little the amount of sail was reduced and red pepper was introduced when the red pepper is put in, it changes the type of the oyster to salted oyster with red pepper. than the public. 5. Pickled abalones called Tarysangbalgi was made entirely almost for the Royal bmih' more 6. Pickled oyster sauce called Zeungbosanrymkyungjae was used for scasoning