Maekjeok
.jpg) | |
| Type | Korean barbecue |
|---|---|
| Place of origin | Goguryeo |
| Associated cuisine | Korean cuisine |
| Main ingredients | Pork |
| Similar dishes | Neobiani, Bulgogi |
| Korean name | |
| Hangul | 맥적 |
| Hanja | 貊炙 |
| RR | maekjeok |
| MR | maekchŏk |
Maekjeok (Korean: 맥적) is a meat dish from Goguryeo. It is made by skewering seasoned pork and grilling it over a fire.[1] Maekjeok is considered one of the precursors to bulgogi, a modern Korean meat dish.
Name
[edit]Maekjeok is a compound word formed by combining the Hanja characters maek (貊; 맥) and jeok (炙; 적). Maek refers to the Maek tribe, that is, Goguryeo, while jeok refers to food made by seasoning meat and grilling it on a skewer.[2]
History
[edit]Maekjeok is discussed in the 4th-century Chinese book In Search of the Supernatural. In a letter, maek (貊) refers to the Yemaek people, the tribe believed to be the ancestors of modern Koreans. The book says "Qiang simmered dish and Yemaek roast are barbarian's foods. Since the beginning of China, they are prized by nobles and rich people"[a] where Yemaek roast is maekjeok.[3] According to another record Shiming, "Maekjeok is a whole pig that is barbecued, from which pieces of meat are sliced off by each individual participating in the meal. It derives from Yemaek."[b][4]
After the fall of Goguryeo, the culture of meat-eating declined under the influence of Buddhism, and the dish was forgotten. However, it is believed to have been revived as seolyamyeok (설야멱; 雪夜覓) toward the end of the Goryeo dynasty, when meat consumption resumed due to the influence of the Mongol Empire, and that it evolved into neobiani during the Joseon dynasty and eventually into modern-day bulgogi.[5][6][7][8]
See also
[edit]Notes
[edit]References
[edit]- ↑ "맥적" [Maekjeok]. Naver Encyclopedia (in Korean).
- ↑ "적" [Jeok]. Encyclopedia of Korean Culture (in Korean).
- 1 2 干寶 (2014). 搜神記. Vol. 7. 朔雪寒.
- 1 2 劉學銚 (2004). 胡馬渡陰山: 活躍於漢人歷史的異族. 知書房出版集團. p. 263. ISBN 9867640403.
- ↑ Lee, Sung-woo (1985). 한국요리문화사. Seoul: Gyomoon. p. 178~180. ISBN 9788936300319.
- ↑ Kang, In-hee (1988). 한국의 맛. Seoul: Daehan Textbook. p. 178. ISBN 9788937800610.
- ↑ Kim, Sang-bo (1995). 조선왕조 궁중의궤음식문화. Seoul: Soohaksa. ISBN 5000132230.
{{cite book}}: Check|isbn=value: checksum (help) - ↑ 이규진 (2019). "불고기의 역사적 계보 연구: 맥적, 설야멱, 너비아니에 대한 문헌고찰을 중심으로". 한국식생활문화학회지. 34: 671. ISSN 1225-7060.