다식의 역사와 조리 방법

A Study on History and Recipe of Dasik(茶食)

The purpose of this study was to investigate the history and origin of Korean traditional Dasik(茶食) and the characteristics of the Dasik recipe. In human life, the characteristics of regions or generations may be identified through the relationship between communities. Today when it is easy to procure food ingredients from production areas due to the development of transportation, a culture based on regional characteristics develops. These cultures are simply based on the past, that is, traditional culture, but there are also cases where they are created and passed down as new foods. Korean buskit(菓釘類) served at court banquets included Yumilgwa, Gangjeong, Jeonggwa, and Suksilgwa. Before the Goryeo Dynasty, Dasik was baked or cooked with rice flour and wheat flour. In the Goryeo Dynasty, Yumildasik(油蜜茶食), a combination of the concepts of Yumilgwa and Dasik was most common. In the Joseon Dynasty, as today, Dasik was made by printing dough made by mixing honey, grain syrup, sugar water, and main ingredient powder using a Dasik template. Dasik in the 1900s had similar types and ingredients to those in the 1800s, and various Eastern and Western foods introduced before and after the Japanese colonial period influenced Dasik. The Dasik in the Joseon Dynasty were made sing best-quality powder, black sesame, green gram starch, tree fruit powder(木實粉), and pollen(花粉類). Among the Dasiks, YulDasik, which developed first in the middle of the Joseon Dynasty, was actively populated. In the late Joseon Dynasty, various materials such as fruits(雜果), Longanae Arillus(龍眼肉), Sangmal (橡末), and pine nuts(栢子末) were used. In addition, fish meal, meat, and vegables were also used as material for Dasik.