• Journal of the Korean Society of Food Culture
• /
• v.25 no.3
• /
• pp.241-250
• /
• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.415-427
• /
• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• Korean Journal of Community Nutrition
• /
• v.15 no.3
• /
• pp.351-360
• /
• 2010

This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.4
• /
• pp.300-324
• /
• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• Journal of the Korean Dietetic Association
• /
• v.20 no.1
• /
• pp.12-25
• /
• 2014

The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the to-tal subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P<0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.

• The Journal of the Korea Contents Association
• /
• v.16 no.8
• /
• pp.160-168
• /
• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.5
• /
• pp.455-467
• /
• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.4
• /
• pp.382-393
• /
• 2018

This study investigated Balgis (the record of the court)in the Joseon Dynasty pertaining to table settings for Sangsik (the meals for the dead). Sangsik are the records of daily meals for kings and key figures. In this study,14 pieces of Sangsikbalgi from 1890 to 1920, including two pieces from an unspecified period, were investigated to determine the composition and types of daily meals in the court. Meals consisted of a minimum of 10 dishes to a maximum 21 dishes, which basically included rice and soup. 'Jochi' was the term to refer to jjigae (stew) in the court. In Sangsikbalgi Bokgi, Gamjang, Jochi, Jjim, Suk, and Cho were all considered Jochi, which were recorded before Jeok or Jeon, where the side dishes were listed after rice and soup. This corresponded with the record of the royal tables in Wonhaeng-Ulmyo-Jeongri-Uigwe (圓行乙卯整理儀軌), in which Jochi included Jabjangjeon, Bokgi, Jabjang, and Cho. Whitebait and fruit, which are used as ingredients for Tang (soup) and Jeon, showed seasonal characteristics however, no other observed dishes showed seasonal variability. Additionally, beef and internal organs of animals were frequently used,regardless of seasons. When dishes in Sangsik were classified into basic dishes and additional cheop dishes (side dishes) based on Siuijeonseo (are recipe book of unknown authorship written in the late Joseon Dynasty), from five to nine Cheop dishes were set on the table, with seven being most common. Further comprehensive study needs to be conducted through undisclosed documents and private collections. Moreover, additional study of Judarye (anestral rites during the day for the royal) and cooking methods that were not investigated in detail in this study are needed.

• Journal of Korean Medical classics
• /
• v.23 no.6
• /
• pp.97-108
• /
• 2010

Salt is a vital inorganic substance to human body and is seasoning in food. It is an absolute alternating factor on fermented food. What's more, in the oriental medicine, it is widely used to raise the pharmacological effect as a component of a prescription when processing a medicine, and when taking the medicine. Though, Importance of salt is often unaware and it is not used in the right way. focusing on "東醫寶鑑 內景篇 Donguibogam-Naegyeong" I categorized the methods of salt's prescription, dose, processing, seasoning, etc. The contents were compared and studied as well. When salt is used as a medicine, It is used as a main medicine, complimentary(aid) medicine, Jjim-Jil(hot towel or bath etc), vomiting medicine and gargling water. when taking the salt water with other medicine, depending on the type of the medicine, boiled salt water, warm alcohol or salt water, mixing powder medicine with salt water etc The methods are diverse. The reason to process medicine with salt or salt water is to bring the pharmacological Qi(energy) down to increase remedial value. When processing a medicine, kneading dough with salt water and the case using food ingredient as medicine salt was used as seasoning. Kneaded mud with salt were used to cover medicine or on the outer surface. This proves that it prevents the dryness and helps the medicine cooked even. Like this, salt is vital and highly-valued medicine in the oriental medicine. learning the right method of using salt and if it were used properly It is considered that it would increase the Pharmacological effect.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.3
• /
• pp.267-283
• /
• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.