• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.705-712
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• 2008

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.801-807
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• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.441-447
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• 1998

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut ($0.5\;cm\;{\times}\;10\;cm\;{\times}\;10\;cm$, 25 g), tested for Salmonella contamination (results: negative), inoculated with S. typhimurium ($10^{7}\;CFU/g$), then treated in various conditions related to cooking. Mter thawing for 24 hours in various conditions, the number of S. typhimurium was increased to $10^{10}\;CFU/g$ at a refrigerated temperature ($4~10^{\circ}C$), and to $10^{21}\;CFU/g$ at room temperature ($22~29^{\circ}C$). Mter thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to $10^{8}\;CFU/g$. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was $10^{10}\;CFU/g$ after 24 hours, $10^{13}\;CFU/g$ after 48 hours, and $10^{20}\;CFU/g$ after 72 hours. At room temperature the number of bacteria reached $10^{11}\;CFU/g$ in 2 hours, $10^{15}\;CFU/g$ in 4 hours, $10^{16}\;CFU/g$ in 8 hours, $10^{18}\;CFU/g$ in 12 hours, and $10^{21}\;CFU/g$ in 24 hours. Mter cooking in a frying pan (150{\pm}7^{\circ}C$) for 3 minutes, the bacterial count was $10^{16}\;CFU/g$. After cooking in hot water for 20 minutes, the bacterial count was $10^{7}\;CFU/g\;at\;60^{\circ}C,\;10^{6}\;CFU/g\;at\;63^{\circ}C,\;and\;10^{4}\;CFU/g\;at\;65^{\circ}C$. The fried pork was mixed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took $10{\pm}2$ minutes. The bacterial count in the japchae increased to $10^{7}\;CFU/g$ from the count of $10^{6}\;CFU/g$ of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over $65^{\circ}C$ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.162-173
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• 2017

This study was conducted to explore portion size estimation by comparing the measurement errors of food and macronutrient intake by photography estimation and 24-hour recall from weighing method. A total of 28 female participants aged 20-24 years old were provided a meal that included rice, chard soup with soybean paste, stir-fried squid, japchae, stir-fried boiled fish paste, lettuce geotjeori, and kimchi. Each portion was measured accurately, and food intake was measured using three dietary assessment methods. For the photography method, trained researchers estimated remaining food amount by analyzing photographs using a mean of four times. The measurement errors for the stir-fried squid and japchae were larger by the 24-hour recall method, while the error for kimchi was larger by the photography method. The correlation coefficients for each food, except chard soup with soybean paste, between the weighing method and photography method were 0.77~0.99 (p<0.001). The correlation coefficients of energy and intake of macronutrients between the weighing method and photography method were 0.85~0.86 (p<0.001). The results of this study demonstrate substantially less measurement error using the photography method than the 24-hour recall method. However, further research is needed to standardize various kinds of foods, photograph angles, serving plates, and serving style for establishment of reliable and valid portion size estimation using the photography method.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.370-381
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• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.415-427
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• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.