• Food Science and Biotechnology
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• v.17 no.4
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.387-398
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• 2013

Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater $100^{\circ}C$, steam $280^{\circ}C$, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process ($85^{\circ}C$, 30min) or non-thermal process, HHP (550 MPa, $5{\sim}10^{\circ}C$, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at $5^{\circ}C$ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.463-468
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• 2013

This study was conducted to establish a standard recipe for Bulgogi. For the initial result of the study, the process of establishing standard quality indicators was presented based on surveys with regard to the preferences of the Korean people, American residing in Korea and Americans in USA. A basic recipe was selected based on the preference test. Then additional surveys targeting groups of Korean people, American residents in Korea and Americans were conducted after resetting the contents of soy sauce, sugar, spring onion + garlic of the basic recipe. As a result, differences in preferred seasoning contents between the groups were found. Eventually, the decision for the final recipe of the on-the-spot market search was made.