A study of Korean traditional Food in Kang Won Do (I)

강원 지역 농촌 주부들의 전통 식생활 관리 현황에 관한 실태 조사(I) -식생활에 대한 태도와 일반적 현황을 중심으로-

  • 김은실 (한림전문대학 전통조리과)
  • Published : 1995.11.01


The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8% of the respondents was 40 to 49 years old. 35.2% of their education was primary school. 49.5% of them had husbands and children. 44.2% of them had 3 to 4 family members. 26.9% of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5% of housing was a Korean traditional house or Hanok. 72.1% of kitchen was a stand-up one. 66% of fuel was oil. 3. 99.3% of the respondents had refrigerators. 66.3% electronic range, 95.9% electronic rice cooker, 97.2% gas range, 59.6% mixer, 62% electronic fry pan respectively. 4. 73.5% of the respondents got information about Korean traditional food from seniors or friends. 36.6% of them learned new recipe from TV, newspapers and magazines. 43.3% of them thought their concern about meals was average. 48.4% of them paid much attention to prepare meals for themselves. 52.7% of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5% of them dined out once every two or three months. 5. 79.5% of them had rice for breakfast, 74.5% for lunch, and 98.4% for dinner respectively. 96.2% of the respondents made Kimchi and 55% among them had two kinds of Kimchi. 91.1% of them had two to three kinds of dishes except Kimchi for breakfast. 68% of them used a synthetic flavoring. 6. 16.2% of the respondents ate beef once a week, 40% pork, 23% chicken, 3% dog meat respectively. 37% of them ate mackerel pike, 25.5% mackerel once a week, 11.6% hairtail, 25.5% mackerel pike, 25.6% yeemunshu, 13.7% tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.