Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of Preference and Recognition of Korean Foods through Systematic Review

체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석

  • Chu, Han-Na (National Institute of Agricultural Sciences, Department of Agro-food Resources) ;
  • Kwon, Yong-Seog (National Institute of Agricultural Sciences, Department of Agro-food Resources) ;
  • Kim, Ki-Ok (National Institute of Agricultural Sciences, Department of Agro-food Resources) ;
  • Hwang, Yu-Jin (National Institute of Agricultural Sciences, Department of Agro-food Resources) ;
  • Cho, Soo-Muk (Rural Development Administration)
  • Received : 2020.10.26
  • Accepted : 2020.12.07
  • Published : 2020.12.31
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Abstract

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

Keywords

Acknowledgement

본 연구는 농촌진흥청 국립농업과학원 농식품자원연구(과제번호 PJ014156)의 지원에 의하여 수행되었고, 이에 감사드립니다.

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