순천시 산사음식 메뉴개발에 관한 연구

A Study on the Development of Temple Food Menu in Suncheon-si

본 연구는 순천시 조계산(선암사·송광사)에서 전해 내려오는 레시피와 문헌연구, 인터뷰, 벤치마킹을 통해 산사음식 메뉴를 개발하여 산사음식을 관광 상품으로 활용하는 데 도움이 되고자 하였다. 그 결과 조계산의 산사음식으로 연근은행밥, 버섯죽, 머위들깨탕, 아욱국수, 더덕물김치, 우엉사과무침, 두부잣·톳무침, 감장아찌, 돼지감자장아찌, 더덕찹쌀구이, 돼지감자표고전, 연근유자초회, 가지표고버섯만두, 두부·버섯대추찜, 샐러드 2종, 제철과일 3종, 딸기에이드 등 24종의 메뉴가 개발되었다. 또한, 개발된 메뉴는 영양성분과 식재료 원가를 제시함으로써 향후 산사음식의 상품화 연구의 기초 자료를 제공하는 데 의의를 두었다.

The purposes of this research are to develop a variety of temple food menus & recipes and to provide tourism products focusing on temple food. To meet the purpose of this project, Seonamsa and Songgwangsa Temple recipes that have been passed down for generations, literature research, interviews, several benchmarking models were reviewed. Based on these data, 24 types of temple food menus were developed. They include Cooked Rice with Lotus Roots and Gingko, Mushroom Porridge, Wild Sesame Soup with Maweed Belt, Mallow Noodles, Dodeok-Mul-Kimchi, Seasoned Burdock and Sliced Apples, Tofu with Pine Nut Toppings & Seasoned Bushy Seaweed, Persimmon Pickles, Jerusalem Artichoke Pickles, Grilled Deodeok Coated with Flour, Jerusalem Artichoke Pancakes with Shiitake Mushroom, Lotus Roots and Citron Slices Salad, Dumplings Stuffed with Eggplant and Shiitake Mushroom, Seasoned and Steamed Tofu & Mushroom with Jujube, two kinds of Salad, three different kinds of Seasonal Fruits, and Strawberry Ade. The results of this study would be used as important data for future research on the commodification of temple food by presenting nutrition facts and ingredient costs of the menus.