Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on Korean Fermented Sauce applied to Western Cuisine - Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar -

한국 발효 소스의 서양요리 적용에 대한 연구 - 고추장, 된장, 간장, 식초를 중심으로 -

  • Kim, Jihyung (Le Cordon Bleu-Sookmyung Academy of Sookmyung Women's University) ;
  • Yoo, Eunyi (Dept. of Culinary Arts, Woosong University)
  • 김지형 (숙명여자대학교 부설기관 르 꼬르동 블루-숙명 아카데미) ;
  • 유은이 (우송대학교 외식조리학부)
  • Received : 2017.02.08
  • Accepted : 2017.04.13
  • Published : 2017.04.30
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Abstract

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

Keywords

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