• The Journal of the Convergence on Culture Technology
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• v.2 no.1
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• pp.1-12
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• 2016

This article examines the types and cooking methods of Emandoo as recorded in 15 royal palace studies and 8 old literature texts of the Joseon dynasty (1392-1909). Early Joseon Dynasty kind of Emandoo one kind, two kinds of mid and late 15 kinds, a total of 18 paper was introduced. A Emandoo ingredient materials of a pheasant, chicken, beef, abalone, sea cucumber, etc. were used. Emandoo were able to see that the current 'mulmandu' form of life that icing on the water after the starch into a small thin sliced fish flesh. The size of a Emandoo made small clams. The use of 'Gocho (苦椒)' on Chojang(醋醬), starting with 'emandoo" of Muhsin jinchan Euigwe"(1848) Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Emandoo appealing to a global palate.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.164-178
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• 2013

The purpose of this study is to determine the relative importance of Sanchoneo mandu attributes and find out differences between the determinants and attributes when purchasing mandu. The survey was conducted targeting 114 panels(aged 20~39 years old), who were university students and graduated university, from the period of June 18 to 22, 2012. The statistical data analyses were performed using SPSS/WIN 20.0 for conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and mandu made with Sanchoneo, the relative importance of mandu attributes was assessed in filling materials(33.09%), price(30.28%), shape of mandu(21.69%) and spicy level(14.94%). The most preferred Sanchoneo mandu was the one added with kimchi with price of 7000 won, oval shape, and mild taste.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.566-576
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• 1998

Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.