• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.467-478
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• 2011

This study examines international tourists 'perceived images and service quality of Korean foods. A survey was conducted to international tourists(Chinese, Japanese, American) visiting Korea. The results of study show that there is a significant difference in several attributes of Korean traditional foods as perceived by international tourists along their nationality. Particularly, American tourists tend to highly evaluate Korean foods as ones good for health. The perceived attractiveness of Korean foods in terms of color and shape is higher for Chinese and Americans than Japanese. A distinct difference is also found in the importance and performance attributes of perceived quality of Korean foods by the nationality of tourists. The results of IPA for the perceived quality of Korean traditional foods show that the restaurant facility and atmosphere are identified as the ones that need to be improved across all the tourists.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.97-105
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• 2003

The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/$m^2$ in men and 53.45㎏, 161.86㎝, 20.40㎏/$m^2$ in women, respectively. The daily intakes of protein, phosphorus, and vitamin B1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B1, vitamin B2, niacin and vitamin C intakes per 1000㎉ consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and alcoholi beverages in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamin.

• 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.

• Bulletin of Food Technology
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• v.24 no.1
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• pp.74-79
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• 2011

• Bulletin of Food Technology
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• v.23 no.3
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• pp.407-410
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• 2010

• Food Industry And Nutrition
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• v.11 no.1
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• pp.19-26
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• 2006

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.223-230
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• 2000

The survey was conducted by using questionnaires in order to investigate the expectation of over middle aged people on dietary living during their elderly life. Many persons(41.9%) anticipate that some kind of change will happen in dietary living during their elderly life. They are willing to prepare their own meals by themselves (73.5% of male and 86.6% of female). It is expected that they prefer various kinds of foods, korean traditional foods, home-made foods, natural food to processed food, and nutritionally balanced foods. The balance of nutrition and easiness of digestion should be primarily considered as a base of food choice, and then taste or convenience. The result of this study indicates that korean traditional food culture can not be easily changed. If food industries had a plan to produce some items for future silver generation, they should make efforts to develop processed foods considered the nutrition and digestibility, natural foods packed conveniently for home-cooking, and food preparation equipment used easily by elderly people.