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「승정원일기」에 기록된 녹두죽 활용에 대한 고찰

Study on Use of Mung Bean Porridge Reported in Daily Records of Royal Secretariat of Joseon Dynasty

  • 박주영 (경희대학교 한의과대학 대학원 의사학 교실) ;
  • 이향영 (경희대학교 한의과대학 대학원 의사학 교실) ;
  • 이진철 (경희대학교 한의과대학 대학원 의사학 교실) ;
  • 안상우 (한국한의학연구원)
  • Park, Joo Young (Department of Medical History, Graduate School of Korean Medicine, Kyung Hee University) ;
  • Lee, Hyang Young (Department of Medical History, Graduate School of Korean Medicine, Kyung Hee University) ;
  • Lee, Jin Chul (Department of Medical History, Graduate School of Korean Medicine, Kyung Hee University) ;
  • Ahn, Sang Woo (Korea Institute of Oriental Medicine)
  • 투고 : 2016.09.30
  • 심사 : 2016.11.07
  • 발행 : 2016.12.30

초록

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

키워드

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