A Comparative Study on Locality of Korean Jook by Region : Focusing on Native Local Foods Literature

This study analyzed types of jook and ingredients used in jook by region for 16 volumes of literatures containing local foods. A total of 140 types of jook were included. Of them, 35 types were used in Jeollado, showing the highest frequency, followed by 30 types in Gyeongsangdo, 20 in Jejudo, 18 in Chungcheongdo, 14 in Gangwondo, 13 in Seoul, and 10 in Gyeonggido. The most common ingredients used for jook were grains+vegetables in 38 types of jook. There were 36 types of jook cooked with grains+fishes and shells, 21 with grains+beans, 14 with grains+seeds and nuts, 10 with grains+meats, 7 with grains+potatoes, 6 with grains, 4 with grains+other ingredients, 2 with grains+fruits, 1 with grains+mushrooms, and 1 with grains+seaweeds. By region, Jeollado, Gyeongsangdo, and Chungcheongdo had the most jook made of grains+fishes and shells, grains+vegetables, followed by grains+beans. In Gangwondo, jook made of grains+vegetables accounted for the most, followed by jook make of grains+potatoes. In Seoul and Gyeogido, grains+vegetables, grains+seeds and nuts were used the most in jook. In Jejudo, grains+fishes and shells were used the most, followed by grains+meats and grains+beans. In a situation where it is necessary to develop age-friendly foods as the elderly population increases with increasing interest in traditional local food and healthy food, jook is valuable. Jook with locality should be commercialized as K-Food. Results of this study could contribute to the globalization of Korean food by inheriting and developing the ‘jook’ food culture.