• 한국식생활문화학회지
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• 제35권6호
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• pp.503-523
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• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• 한국식품영양학회지
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• 제9권1호
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• pp.12-20
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• 1996

The purpose of this study is to explore the daily meal pattern in Seoul families. The informations of this study were obtained from 443 housewives in Seoul during August 20 to September 20, 1994, by using questionnaires. The X2 test was applied to see the individual data. The following observations were made in this study. 57% of Seoul families had rice with side dish set three times a day, the first choice for rice substitute was bread In breakfast and noodle in lunch, 98% of the subjects had rice in dinner The change of tile meal pattern from boiled rice to bread and noodle was the result of social changes such as urbanization, heightening up of education level of woman and the resulting increase of woman employment. They were consumed 2~5 varieties of side dishes. The favorite were Kimchi and Cigag' and Guk. The major meal pattern In Seoul Is still the traditional one composed of boiled rice and side dishes.

• Preventive Nutrition and Food Science
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• 제11권3호
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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.

• 동아시아식생활학회지
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• 제20권5호
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• 한국조리학회지
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• 제12권1호
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• pp.93-110
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• 2006

Eumsik-dimibang is the oldest and first cooking recipe book in Korean language ever published in Korea. It was examined in order to find out food ingredients being used as side dishes and its cooking methods used at that time. As side dishes, there were many foods which used dogs as food ingredients for making Gae Jang Jim and Gae Jang etc. as well as Dong A such as Dong A Nurumi and Dong A sun. Also, there were many foods prepared by Nurumi cooking method for making Gae Jang Guk, Nurumi, eggplant Nurumi etc. From cooking methods for food ingredients for side dishes at that time, following characteristics could be found. First, there was a cooking method of broiling meat on fire after blanching it in water. Second, many cooking methods were used to remove fetid smells and fishy smells (using ginger, pepper, cheoncho etc). Third, there was a method which demanded much attention and devotion in the course of cooking. Fourth, use and cooking method of flour were diversified.

• Food Science and Biotechnology
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• 제15권6호
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• pp.920-924
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• 2006

The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.