• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.285-294
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• 2004

Rather than focusing on the general recognition of the area and extensive preference about its native cuisine, this study carried out more practical examination on the recognition of the native cuisine by presenting the more detailed introduction of the native cuisine in Hadong area. The findings of this study can be used as basic materials to devise measures for the instillation and advertisement of Hadong area's image, the development and maintenance of its native cuisine benefiting the activation of the local economy, and the reestablishment of Hadong area's native cuisine culture. First, the overall recognition of Hadong area's native cuisine was low and more consumption needs to be boosted by merchandising its foods through the strengthening of recognition. Second, correlation between this area's native cuisine was revealed and tables need to be set and menus need to be organized with this correlation in mind. Basic materials for suggestion sale were garnered. Third, given that most outside tourists visit Hadong by word mouth of all the information sources available, it is highly likely that positive word of mouth through satisfaction with native cuisine will raise the overall recognition of the area. Fourth, precise subdivision market and target market need to be specified. Though the factors like economic costs and the time required cannot be overlooked in strengthening recognition, consistent advertisement to the middle-aged people who are over 40 and live in Kyungsang-Do area will contribute to the fast rise in the recognition of Hadong area's native cuisine, leading to the possibility of economic development in the process.

• Food Quality and Culture
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• v.3 no.2
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.354-362
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• 2018

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people's health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.729-736
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• 2008

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.178-186
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• 2014

This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term 'sauce' is not suitable for replacing Yangnyomjang.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.734-744
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• 2016

Purpose: This study investigated the preference and awareness of consumers residing in the capital area with respect to South and North Korean regional cuisine to provide baseline data for developing effective commercialization strategies. Methods: This survey was conducted among adults over the age of 19 years who were residing in Seoul and Gyeonggi province area, and data analysis was performed using SPSS WIN 18.0. Results: Analysis of the survey participants' preference for South and North Korean regional cuisine showed that Hwanghae province had the highest preference by $4.35{\pm}1.72$ points, whereas Gangwon province had the lowest preference by $3.75{\pm}0.66$ points. Factorial analysis on general characteristics of Korean regional cuisine resulted in 2 factors - 'locality' and 'health'. Cluster analysis showed that participants could be sorted into two clusters by their awareness of Korean regional cuisine - 'the lower cognitive group' and 'the higher cognitive group'. Cluster analysis on the tourism commercialization strategy for Korean regional cuisines showed that 'the higher cognitive group' had significantly higher awareness regarding the following 3 items: 'merchandising strategy', 'popularization strategy' and 'marketing strategy' (p<0.001). Cluster analysis of the world commercialization strategy showed that 'the higher cognitive group' had significantly higher awareness regarding all items of the 'R&D support strategy' and 'Food culture promotion strategy' categories than the 'the lower cognitive group' (p<0.01). Conclusion: Popularization strategies such as value perception based on the well-being concept, and standardization of recipes; merchandising strategies based on storytelling; and food and culture promotional strategies such as Korean cooking classes and food tasting events, were rated as effective commercialization strategies to increase the popularity of Korean regional cuisine.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.6
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• pp.1520-1527
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• 2005

This study was peformed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). We investigated background, history of Yak-Sun in China. Also we conducted to investigated how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed. To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to be essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.135-144
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• 2013

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.