• 식품과학과 산업
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• 제49권4호
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• pp.70-81
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• 2016

Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

• 동아시아식생활학회지
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• 제17권3호
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.