A Study on Kochujang(Fermented Red Pepper-Soy Paste) Consumption and Preference of Housewives in Inchon

인천 지역 주부들의 고추장 사용실태 및 기호성에 관한 연구

  • Kim, Byung-Young (Department of Food Science and Nutrition, Inha University) ;
  • Yoon, Sook-Hyun (Department of Food Science and Nutrition, Inha University) ;
  • Choi, Jung-Wha (Department of Food Science and Nutrition, Inha University) ;
  • Huh, Yoon-Jung (Department of Food Science and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food Science and Nutrition, Inha University)
  • 김병영 (인하대학교 가정대학 식품영양학과) ;
  • 윤숙현 (인하대학교 가정대학 식품영양학과) ;
  • 최정화 (인하대학교 가정대학 식품영양학과) ;
  • 허윤정 (인하대학교 가정대학 식품영양학과) ;
  • 최은옥 (인하대학교 가정대학 식품영양학과)
  • Published : 1998.07.30


Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).