• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.95-112
• /
• 2012

The purpose of this study is to carry out the exploratory study on the preference and purchase intention of fusion bibimbap as opposed to tradition-bibimbap. In order to achieve the purpose of this study, the survey was conducted to the consumer who use the subway in Seoul from Apr. 3. ~ Apr. 10. 2012, and total 288 valid copies of questionnaire were used for final analysis. The result showed that 190 persons were positive in preference for bibimbap, and the reasons were 'easy to eat' and 'a taste'. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'chicken teriyaki bibimbap', 'bibimbap spinach lasagna' at question about preference of fusion bibimbap. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'crab bibimbap', 'chicken bibimbap' at question purchase intention of fusion bibimbap. In addition, There was significant difference in the preference and the purchase intention of fusion bibimbap according to gender, marital status, age, and education.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.6
• /
• pp.464-472
• /
• 2022

The present study was designed to investigate the antiproliferative activity and molecular mechanisms of Bibimbap in HT-29 human colorectal adenocarcinoma cells. Bibimbap extract inhibited the proliferation of HT-29 cells by 50% at a concentration of 10.1±0.17 mg/mL for 48 h. The population of live cells decreased slightly, and the morphology changed with a reduction in cell volume (pyknosis) with Bibimbap. Treatment with 5 mg/mL of Bibimbap resulted in slight cell shrinkage. Furthermore, as the Bibimbap dose increased to 10 mg/mL, these characteristics were more evident, and HT-29 cells exhibited partial detachment by staining with the DNA-binding dye Hoechst 33342. Flow cytometric analysis by Annexin V and PI double staining showed that Bibimbap increased the levels of apoptosis. Analysis of the mechanism of these events showed that Bibimbap-treated cells exhibited a mitochondria-dependent apoptotic pathway through the modulation of caspase-3, caspase-8, caspase-9, and poly-ADP ribose polymerase, as well as Bax and Bcl-2 expression in dose- and time-dependent manners. Consequently, Bibimbap exerts a significant antiproliferative effect on HT-29 human colorectal adenocarcinoma cells.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.1
• /
• pp.30-37
• /
• 2012

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

• The Journal of the Korea Contents Association
• /
• v.15 no.11
• /
• pp.603-615
• /
• 2015

The history of Bibimbap, Korea representative traditional foods, was distorted by some humanities scholars as follows : First literature on Bibimbap is Siujonseo(是議全書) in 1890 and origin word of Bibimbap is Koldongban(骨董飯). Such discussions are totally non-scientific and not true. Bibimbap was recorded as Hondonban(混沌飯) in Kijaejapki 500 years ago and Koldongban(骨董飯) in Sunghojeonjip(星湖全集) and Bubuiban, which mean the people in Korea had the Bibimbap often thousands years ago, i.e. around 500 years before literature. Hangul name of Bibimbap as '브뷔움' was written firstly in Mongyupyun(夢喩篇) in 1810, not Siujonseo(是議全書). Hangul names of Bibimbap were written as '부뷔음, 부빔밥, 부?밥, 부뷘밥, 부뷔엄밥, 부뷔음밥'. Koldongban is only the chinese character which write the real existent Bibimbap real name of Bibimbap is just bibimbap. People in 500 years called Bibimbap as Bibimbap, but wrote it as Koldongban, Hondonban and Bubiban because they had to write the things in Chinese character.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.109-118
• /
• 2014

Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bibimbap of Chinese and Japanese consumers and to investigate its marketability. The survey questionnaires were distributed to 403 Chinese and Japanese visitors who have experienced Bibimbap. The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap. A significant difference between Japanese and Chinese consumers existed in nutritional value and marketability of Bibimbap, and Japanese highly evaluated the nutritional value of Bibimbap in particular. The findings of this study provided valuable information for the development of Bibimbap and marketing strategies to globalize Bibimbap.

• Journal of the FoodService Safety
• /
• v.1 no.1
• /
• pp.19-25
• /
• 2020

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.109-118
• /
• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

• Journal of Radiation Industry
• /
• v.7 no.2_3
• /
• pp.93-99
• /
• 2013

This study was conducted to evaluate the effect of gamma irradiation on the microbiological and sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminated by microbial levels of $2.70{\sim}6.67log\;CFU\;g^{-1}$ in total aerobic bacteria. Frozen Bibimbap was contaminated by microbial levels of $4.8log\;CFU\;g^{-1}$ in total aerobic bacteria, but microorganisms in gamma-irradiated samples at above 25 kGy were not found at detection limit less then $1log\;CFUg^{-1}$. Sensory characteristics of the gamma-irradiated Bibimbap were decreased depending upon the irradiation dose, and sensory scores of the samples irradiated with doses higher than 10 kGy were significantly decreased. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of Bibimbap, without any deterioration of quality occurred by high dose irradiation.

• Culinary science and hospitality research
• /
• v.10 no.1
• /
• pp.82-95
• /
• 2004

This study had an aim to analyze the relationship between consumers' selection of restaurant and constitutional factors of the images of Bibimbap Specialty restaurant. The study examined through constitutional factors including hygiene, employee, facility, brand, convenience, price and food, and found those effects on selection of restaurant. In addition, the image of restaurant had an effect on that of hygiene and employee, price and food in order.

• Journal of Radiation Industry
• /
• v.5 no.3
• /
• pp.267-272
• /
• 2011

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.