• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Food Science and Industry
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• v.54 no.3
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• Nutritional Sciences
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• v.8 no.1
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• pp.61-70
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• 2005

To investigate the dietary behavior and food preference by the obesity index, 524 children (male 265, female 259) from 4 elementary schools in Gyeonggi area participated in this study. The overweight group included more boys (52.5%) than girls (47.5%). The overweight group had significantly higher values in height, weight, Obesity index (OI), Body mass index (BMI), and Rohrer index (RI) than the underweight or normal weight groups. The majority (43.4%) of children showed 11-20 minutes of eating time, and boys ate significantly rapidly than girls (p<0.00l). Snack was consumed 2-3 times a day, with the preference principally for ice-cream and cookies. The frequency of eating out was 1-2 times a month, representing 71.4% of subjects, and 73.3% of children preferred Korean style meals, followed by Western, Chinese and Japanese foods. Twigim (frying) was the preferred cooking method for vegetables, fish and meat. The food preference study showed that Ssalbap, Hyunmibap and Boribap were preferred in the rice group. For one-dish foods in the rice group, Jjajangbap, Kimchibokeumbap, Bokeumbap were preferred, with the tendency that boys preferred significantly more Curry rice (p<0.05) and Chickenbap (p<0.01) than girls. The preference for guk, jjigae, and tang group showed that Soegogimiyeokguk, Chamchikimchijjigae were preferred Boys preferred significantly more Samgyetang (p<0.05), Haemultang (p<0.05) and Yukgaejang (p<0.01) than girls, and girls preferred significantly more Kongbijijjigae (p<0.05) than boys. It is considered that organized and continuous nutritional education beginning in childhood, is necessary to for the development and formation of desirable dietary behaviors.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.172-181
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• 2001

The purpose of this study is to analyze the foods which 424(male 171, female 253) university students surveyed consumed frequently and to evaluate and the factors affecting their food consumption patterns. The survey was conducted at the beginning of nutrition courses each semester, March and September, 1998, with the questionnaire composed of general information, food, drinking and smoking habits, nutrition knowledge/attitude and food frequency questionnaire. The rates of alcohol drinking in male and female students were 89.2% and 78.1% respectively, and the rates of smoking were 68.1% and 1.6% in males and female. The nutrition knowledge score was higher in females than in males, but the nutrition attitude score was not significantly different between the male and female groups. The foods frequently consumed among students were cooked rice(14.3/week), kimchi(11.1/week), coffee(5.7/week), vegetables in soup, jjigae and jorim(3.5/week), carbonated beverages(3.3/week), cooked mixed rice(3.2/week). Ramyun and chocolate·candies·biscuits were frequently consumed, too. There were several factors influencing food consumption patterns. These were gender, regularity of mealtimes, the status of alcohol drinking and smoking, residence type and the levels of nutrition knowledge and attitude. Males ate more frequently cooked rice, coffee, carbonated beverages, ramyun, functional beverages and ham·sausage, while females ate more frequently cooked mixed rice and fruits. Those who had the habits of irregular mealtimes seemed to eat more soft drinks, instant foods and snacks. These trends were also found in the alcohol drinking and smoking groups. High level groups for nutrition knowledge of attitude score chose raw yellow green and green vegetables, cooked mixed rice, soybeans and seaweeds more frequently than the other groups. On the other hand, low level groups for nutrition knowledge or attitude score were apt to eat carbonated beverages and ramyun more frequently. Therefore, more attention should be taken to males, having habits of irregular mealtimes, alcohol drinking and smoking, and low level groups for nutrition knowledge or attitude score so as to improve their health.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.158-166
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• 2013

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

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

• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.789-797
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• 2001

This study was conducted to find the differences in food consumption frequency of the middle aged(male 20, female 50) and the elderly(male 15, female 15) living in Chonju in December, 1998 according to food habits, smoking, alcohol drinking and exercising habit, health status, and the levels of nutrition knowledge and attitude store. The foods frequently consumed among the subjects were kimchi(15.4/week), mixed rice(11.5/week), rice(7.6/week), vegetables in soup, jjigae and jorim(5.0/week), mandarins and oranges(5.e/week), and seasoned laver(4.3/week). There were several factors influencing food consumption patterns. These were age, regularity of meal times, the status of smoking, alcohol drinking and exercising, and the level of nutrition attitude. The elderly ate cooked rice more frequently, while the middle aged ate fish, especially blue fishes more frequently. The middle aged who had breakfast regularly ate milk and milk products, legumes and fruits frequently. Those who smoked seemed to eat less cereals and starches and fats, while those who didn't smoke ate more sugars. The alcohol drinking group also ate less fats and the exorcising group ate almost all of food groups frequently. The status of health showed to be related with food consumption patterns. The normal group in hemoglobin ate eggs more frequently than the anemia group and the high risk group in blood pressure ate almost all of food groups more frequently. The high level group for nutrition attitude score chose vegetables, fruits, and milk and milk products more frequently than the other groups. On the other hand, low level group for nutrition attitude score was apt to eat ramyun, ham-sausage, and carbonated beverages more frequently. Therefore, nutrition education to improve the food habits find to change nutrition attitude is necessary to promote health status anti mole attention should be taken to the high risk group in blood pressure to guide proper food and nutrition intakes.