• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 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.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.1-13
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• 2005

This study focused on the consumers' recognition of regional cuisine in Kyonggi province. Above all, the study was conducted being related to the tourism merchandising strategy based on the purposes of this study such as the establishment of concept of regional cuisine in Kyonggi province, its recognition and interest, and literature study was also conducted with empirical study. The results are as follows: First, to the question about whether they know the regional cuisine in Kyonggi province or not, 44% of respondents answered they don't know it well, which means recognition is very low. Second, to the question about the recognition of regional cuisine in Kyonggi province, Sujebi(a clear soup with wheat flakes in it) and Nengkonggugsu(iced bean noodles) of main dish, Samgyetang (chicken broth with ginseng and other ingredients) and Galbitang(beef-rib soup) of side dish, Moguachunghwachae(honeyed juice mixed with a Chinese quince as a punch) of drinks, and Kaedduck(a pie-shaped cake made of some rough flower) of desserts were highly recognized.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.227-242
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• 2008

This study was conducted to construct database of Korean local foods, and to investigate the total kinds of local foods using a traditional Korean food classification system. A total of 2,137 kinds of local foods were investigated. The results for 10 local provinces are as follows. Seoul had a total of 116 kinds of local foods that were investigated including 13 main dishes, 41 side dishes, 22 kinds of ttdok lyou, 20 kinds of hangwa lyou, and 19 kinds of emuchong lyou. The Gyeonggi local foods totaled 209 kinds: 37 kind main dishes, 130 kind side dishes, 26 kinds of ttdok lyou, 7 kinds of hangwa lyou, and 9 kinds of emuchong lyou. The Gangwon local foods included a total of 198 kinds: 37 main dishes, 111 side dishes, 35 kinds of tteok lyou, 8 kinds of hangwa lyou, and 7 kinds of eumchong lyou. The Chungbuk local foods included a total of 123 kinds: 19 main dishes, 68 side dishes, 17 kinds of tteok lyou, 14 kinds of hangwa lyou, and 5 kinds of eumchong lyou. The Chungnam local foods totaled 185 kinds: 26 main dishes, 124, side dishes, 16 kinds of tteok lyou, 14 kinds of hangwa lyou, and 5 kinds of eumchong lyou. The Gyongbuk local foods investigated included 314 kinds: 52 main dishes, 170 side dishes, 52 kinds of tteok lyou, 21 kinds of hangwa lyoll, and 19 kinds of eumchong lyou. The Gyongnam local foods totaled 342 kinds: 63 main dishes, 234 side dishes, 16 kinds of tteoks lyou, 15 kinds of hangwa lyou and 14 kinds of eumchong lyou. The Jeonbuk local foods totaled 146 kinds: 25 main dishes, 85 side dishes, 18 kinds of tteok lyou, 14 kinds of hangwa lyou, and 4 kinds of eumchong lyou, The Jeonnam local foods totaled 309 kinds: 32 main dish, 207 side dishes,20 kinds of tteok lyou, 27 kinds of hangwa lyou, and 23 kinds of eumchong lyou. Finally, the Jeju local foods totaled 195 kinds: 36 main dishes, 123 side dishes, 19 kinds of tteok lyou, 10 kinds of hangwa lyou and 7 kinds of eumchong lyou.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.253-258
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• 1992

To investigate the difference of palate between Korean and Japanese people, we analyzed oligopeptide, free amino acids, 5'-ribonucleotides and free sugars of salted preserves from Korea and Japan. The salted preserves from Korea were grouped into 3 classes, 'Food Market (Korea)', 'Side Dish (Korea)', 'Bottled (Korea)'. The 'Side Dish (Korea)' and the 'Bottled (Korea)' type are made by adding to the 'Food Market (Korea)' seasonings, red pepper or other food materials. The salted preserves from Japan were bottled goods purchased at food stores, and they were classified as 'Bottled (Japan)'. The results were as follows: (1) Sodium chloride was 23.2% in the 'Food Market (Korea)' type. 14.4% in the 'Side Dish (Korea)', 7.1% in the 'Bottled (Korea)' and 5.8% in the 'Bottled (Japan)', respectively. (2) The 'Food Market (Korea)' didn't contain free sugars. but all the other salted preserves contained $3,500{\sim}6,500\;mg$ free sugars/100g. (3) None of the salted preserves contained 5' IMP or 5' GMP. (4) The main free amino acids of the 'Side Dish (Korea)' were glutamic acid, leucine and alanine, but the 'Bottled (Japan)' contained an extremely high amount of glutamic acid.

• YAKHAK HOEJI
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• v.2 no.1_2
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• pp.48-69
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• 1953

"Kimchi", which is a main side-dish on Korean table is the pickled vegitables with seasoning substances : such as onion red pepper, salt, water and etc. In this paper, the variation of pH, acidity (calculated as lactic acid) and sugar contents (calculated as dextrose) are investigated during the fermentation period of Kimchi and the effects of antiseptics (Brilliant green, malachite green, sodium benzate, salicylic acid, P-dichlor amino sulfonyl-benzoic acid) and hydrochlonic acid to prevent spoiling are studied on the Kimchi which is prepared by a simple method in this laboratory.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.23-35
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• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.