우리나라 사찰의 국수 이용 현황에 관한 연구

Abstract

The purpose of this study was to investigate conditions of temple noodles and representative temple noodles. Among available temples in Korea, 55 temples were selected considering temple size, location, and gender. A survey was conducted using questionnaire by interviewing cooks in each temple between January 2016 to August 2016. Results of this study are as follows. Meals at temples were prepared by hired cook in 50.9% temples. Noodles were provided as regular and special meals in 41.8% of temples. For 54.5% of temples, noodles were provided for 1-2 times per month. The most popular noodles served in the temple were Banquet Noodles, Noodle Soup, Spicy Noodles, and Noodles in Cold Soybean Soup. Main materials of noodles were wheat flour, soybean flour, and buckwheat flour. Noodle additive materials included squash, mugwort, spinach juice, and sweet pumpkin. Unique garnish included toasted tofu, roasted peanuts, and coriander. Noodles with Zephi (noodles with Lotus flower & leaf using unique ingredient zephi) also appeared in the survey. This study provided basic data for research on temple noodles culture and the representative noodles. Results of this study are expected to be used to develop contents for buddhist noodle industry.