• Korean journal of food and cookery science
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• v.15 no.4
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.93-110
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• 2006

Eumsik-dimibang is the oldest and first cooking recipe book in Korean language ever published in Korea. It was examined in order to find out food ingredients being used as side dishes and its cooking methods used at that time. As side dishes, there were many foods which used dogs as food ingredients for making Gae Jang Jim and Gae Jang etc. as well as Dong A such as Dong A Nurumi and Dong A sun. Also, there were many foods prepared by Nurumi cooking method for making Gae Jang Guk, Nurumi, eggplant Nurumi etc. From cooking methods for food ingredients for side dishes at that time, following characteristics could be found. First, there was a cooking method of broiling meat on fire after blanching it in water. Second, many cooking methods were used to remove fetid smells and fishy smells (using ginger, pepper, cheoncho etc). Third, there was a method which demanded much attention and devotion in the course of cooking. Fourth, use and cooking method of flour were diversified.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.578-585
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• 2000

This study was aimed at examine eating behavior and food preferences of children in preschool nursery facilities. A survey was conducted on parents using questionnaires including general characteristics, eating behavior, and food habits at home and food preferences of children in 6 nursery facilities. The children involved in this study were 150 boys and 154 girls, aged 1 to 7 years old. Sixty three percent(187 children) of the children were on 'regular' meal times, and 37.0%(110 children) were on 'irregular' meal times. The major reason for their irregular meal times were 'their' concentration on other tasks'(26.6%) and 'no appetite'(25.5%). The meal eaten best by children was 'dinner' while that eaten worst was 'breakfast'. The major type of their eating habit problem was 'unbalanced diet'(62.1%), and their mothers' response to the unbalanced diet was 'trying to persuade the child'(71.6%). The number of snacks at home was one or twice a day(97.3%), and 'preference'(67.8%) was the main reason for selecting particular snacks. Their preferred staple foods were 'cooked rice with meat & vegetables and Chinese noodles', and 'noodles with bean sauce', and their preferred soup was 'seaweed soup' Also, their most preferred meat dishes were 'fried chicken' and 'thin sliced barbecued beef. Children preferred side dishes with animal foods to those with vegetable foods. Since children liked mixed dishes, it seems desirable to introduce foods which children dislike as ingredients in mixed dishes.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.