Tangaek — Decoctions · Grains
大麥麵 Daemaengmyeon (대맥면)
Daemaengmyeon is barley ground to flour, written bori-ssal garu in the old Korean gloss. It is the same flour behind Korean barley cakes and barley bread. Donguibogam filed it among the grains and noted the practice of baking it into flat cakes.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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平胃止渴, 消食療脹. 無熱躁, 勝於小麥. 《本草》
It settles the stomach and stops thirst, disperses food and treats distension. It carries no heat or restlessness, and so surpasses wheat. 《Boncho (本草)》
HomiclubDaemaengmyeon is flour ground from barley. Unlike wheat flour it has almost no gluten, so the dough will not stretch; it goes into pressed and baked foods such as bori-gaetteok and barley bread.
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作餠食, 不動氣. 若暴食似動氣, 多食則益人. 《本草》
Made into cakes and eaten it does not stir the qi. Eaten suddenly in quantity it seems to stir the qi, yet eaten much it benefits a person. 《Boncho (本草)》
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub