• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.273-292
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• 2008

Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.83-102
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• 1999

The several sacrificial rites foods in east coast areas Kyungpook province, Pohang, Youngduk, and Uljin, were surveyed. For the anniversary menorial service, the food items in these reas were mainly rice(Bab'), soup(Guk'), stew(Tang'), fruits, neats and fishes, alcohol which are the typical food items for any other area in Korea. In this east coast area, the seaweed was used more often than in inner land area for this rite food. Four kinds of rice cake(Ddeok' or Pyun') were surveyed for this rite. For the baked food item(Geuk'), the fish squid and the Alaska pollack were used frequently for Geuk'. For the fruits dishes, 3 items were the basic. Tang' which was made with the various fishes, were used very frequently. For the religious memorial service for god to guard the household, the displayed food items were different from depending on the type of the god to guard the household, however, the general display of the food items was almost the same as in land area. For the winter sacrificial rite, the boiled rice(97%) and Bakpyun' was used mostly for the Ddeok'. For the Guk', bean sprout was used mostly, however, the seaweed soup was also used(7%). The fish Tang' was the most used one(35%). For young-deung-je', which implied th safe guard of the household, most of the food items are similar to those of the normal sacrificial rite, however, the fishes which were not fishy were used. The housekeeper arranged the rite to catch a large amount of the fishes and to hope the wellbeing of the household, Poong-yer-je is so called as Byul-sin-gud'(a practice of an exorciser). The food items for this Poong-yer-je' were almost similar to those of the winter sacrificial rite, however, Geulpyun' was mostly used for the Pyun'. In addition that, the red-bean Si-ruddock', Baekpyun', and Yung-ddock'(a dragon cake) were used for this rite, At the end of the sacrificial rite, Yong-ddock' was served to the dragon king which was believed in sea.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.1-19
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• 1994

In this paper, twenty-five kinds of food presented in Sooljip(戌集) 5 and 6 of Food collections of 'Kosa-sibi Jip(攷事十二集)' have been classified into four : Staple food, subsidiary food, Tuck(rice cake) and Han-gwa(Korean confectionery), and Tang-jng and tea. Cooking processes have been examined and scientifically analyzed in terms of cooking, Fourteen kinds of Jook (thick gruel with cereal) as well as Urak-Jook were presented among the methods of making Jook, one of staple foods. Milk and ground rice were boiled together into Urak-Jook, which was nutritious because of carbohydrate, added to milk. Hong-sa Myun was mode of ground shrimps, ground bean, ground rice and flour which were kneaded together. It was a nutritiously balanced food. Nineteen kinds of Kimchi presented in this book were classified by the recipes. The five of Jook-soon Ja, U-so Ja, Tam-bok Ja and Jo-gang were made by adding red malt and cereals(boiled rice or candies). Jo-gang, Jo-ga and Jo-gwa-chae were made by adding salt and rice wine. With salt and fermenters added, eight were made. Chim-jup-jeo-ga was made by adding Jang(soy-bean sauce) and the inner chaff of wheat instead of salt. The four of Ka-za-san, Hwang-gwa-san, Tong-gwa-san and Jo-gang were made by adding salt and vinegar. Jo-gang was made by adding salt, rice wine, residue of rice wine and candies. The four of Kae-mal-ga, Ku-cho-chim-chae, Un-gu-hwa and Suk-hwa-chim-chim-chae were made by adding salt and spices. San-got-Kimchi was made without salt. San-got-Kimchi and Suk-hwa-chim-chae were made originally in Korea. Suk-hwa-chim-chae, in particular, was first classified as a kind of Kimchi in this book and oysters were added, which is notable. Pork could be preserved longer when smoked oven the weak fire of thatch ten days and nights. Dog meat was sauced and placed on the bones in a pot. A porcelain was put on the top of the pot. Flour paste sealed the gap between the porcelain and the pot. Some water was poured into the porcelain, and the meat was steamed, with two or three thatched sacks burned, which was a distilled dry steaming. This process has been in use up to now. Various cooking methods of chicken were presented from in Umsik-dimi-bang to in Chosun Musang Sinsik Yori Jebup. These methods were ever present regardless of ages. Such measuring units as Guin(斤) and Nyang(兩) were most frequently used in cooking processes of this book, except in case of Jang(soy bean sauce), vinegar and liquor. Twenty eight kinds of kitchenware and cookers were used, of which porcelains wee most used and pans and sieves followed. The scientific eight cooking methods were as follows. First, salt was refined through saturated solution. Next, it was recommended Hong-sa Myun containing shrimps should not be taken along with pork, which is thought to be a proper diet in terms of cholesterol contained by shrimps and pork. Third, meat was coated with thin gruel and quickly roasted and cleared of the dried gruel membrane, which prevented nutrients from exuding and helped to make the meat well-done. Fourth, The fruit of paper mulberry trees has the protease which can soften meat. Therefore when meat was boiled with th fruit of paper mulberry trees, it can be softened easily. Fifth, pork was smoked over the weak fire of thatch. Sixth, in cooking dog meat, distilled dry steaming raised the boiling point and made it possible to preserve meat longer. Seventh, in boiling the sole of a bear, lime was added, which made meat tender by making the pH lower or higher than that of raw meat. Finally, in boiling down rice gluten, a porcelain in the pot prevented boiling over the brim, which is applied to pots in which to boil medical herbs.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.269-275
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• 2014

We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.175-197
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• 2006

This study aims to assess the traditional knowledge on seasonal customs and its characteristics for practical use. The Delphi method and correspondence analysis were hired to collect and analysis the data. Twenty six professionals for the Delphi participated in three-round process. The followings were concluded. The number of items valuing and resourcing for seasonal customs. were 118(40 for folks and ceremonies, 53 for foods. 25 for plays) on Delphi results. For example are Bokjori, Dano fm, Bokjumeoni, Chuseok, Tano festival, New Year Card, washing hair with an iris, Soup with rice cake, Boiled rice with five cereals, Rice and red-bean porridge, Kimchi-making for the winter, Sharing walnut with friends, Game of yut, Playing kite, Play with Hanga etc. Nowadays the ideas of modernized practical use on seasonal customs was to connect with modernized scientific technology and designate commemoration day. The items for connecting with modernized scientific technology were new year card, painting and recording sound with traditional seasonal customs, food areas, cake with seven kind of cereals, play areas, hand wrestling, cockfighting in folks and customs areas. Also the items for designating commemoration days were the Suelbeam and Suelbeam Socks present for the aged people, man cooking day, Korean traditional workers day in folk and ceremony areas.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.