• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.340-345
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• 2012

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.115-124
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• 2013

This article examines the types and cooking methods of Suksilkwa as recorded in 14 royal palace studies and 10 old literature texts of the Joseon dynasty (1392-1909). The types of Suksilkwa during the Joseon dynasty were Joran (棗卵), Yulran (栗卵), and Gangran (薑卵). The frequency of the Suksilkwa types during the Joseon dynasty in order were: Gangran (35.4%), Joran (32.3%), and Yulran (32.3%). Prior to 185 years ago, "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827), Joran (棗卵), Yulran (栗卵), and Gangran (薑卵) were called Samsaegran (三色卵). Nearly 144 years ago, "Mujin-Jinchaneuigwe (戊辰進饌儀軌)" (1868) recalled sulsilgwa (熟實果). "Imjin-Jinchaneuigwe (壬辰進饌儀軌)" (1892) first recalled assorted-sulsilgwa (各色熟實果), in which sansabyeong were added in the sulsilgwa. "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) described assorted-sulsilgwa (各色熟實果) in which ohmijabyeong were added to the sulsilgwa. Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Suksilkwa appealing to a global palate.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.227-236
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• 2001

The purpose of this survey was to investigate the status of dietitians' food service management in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. The most important item they consider was nutrition(42.5%), preferences(37.8%), budget(17.0%) in the menu planning. The standardized recipe was used in 92.8% of school dietitians. It turns out that 90% of them survey the price once per month, while twice per month for the cases having much more studnets or having longer career record. 70.8% use the computer program(Lunch) which was developed at Kyungnam, its use increases as longer as they have career record. 'Error occur' 75.7%, 'not knowing how to use' 13.6%, 'familiar with manual work' 7.8%, 'no computer' 2.9%, that's why they don't use the program. Food check up was done 82.5%. Amount of food after lunch was measured 'always' 67.6%, 'often' 30.0%, 'never' 2.4% and 'mostly by eye measure' 59.3%', 'always by scale' 22.7%, 'always by eye measure' 18.8%.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.316-323
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• 2012

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.246-260
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• 1998

The purpose of this study was to investigate perceptions and uses of Korean festive foods by dietitians in elementary school food service. Questionnaires were distributed to 217 dietitians in Seoul (117) and Inchon(100), Statistical data analysis was completed by SAS package program Results were as follows ; 1. Most dietitians (89.8%) who answered the inquiry had knowledge about korean festive foods. 2. Most respondents applied Korean festive foods to their menu planning. 3. More than 85% of respondents used festive foods, especially Ddukguk, Mandu, Yaksik, Yukgaejang, Galbiggim, Tangpyungchae, Patjuk, among the 43 kinds considered for their menu planning. 4 The higher the perception of traditional foods, the more the respondents applied them to their menu planning, especially Injulmi, Shikhae, Yaksik, Bamchoe, Jeongpyun, Kalkuksu, Torantang, Hobakgigim, Namul. 5. Respondents got information sources about traditional foods from books, school, home, massmedia, and etc, in the order. 6. Most respondents (88.3%) wanted to simplify festive foods' cooking method or standardize the recipes. 7. On the necessity of education about festive food for children, 81.5% of respondents and festive foods were considered to be cultivated and developed to uphold the Korean traditional dietary life.

• The Journal of the Convergence on Culture Technology
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• v.1 no.1
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• pp.1-14
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• 2015

This article examined the different types of Pyeonyuk as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The ingredients used in Pyeonyuk during the Joseon dynasty were categorized as follows: 20% for Pyeonyuk(片肉), 18.6% for Jeyuksukpyeon(猪肉熟片), 17.1% for Uyuksukpyeon(牛肉熟片), 15.7% for Yangyuksukpyeon(羊肉熟片), 8.6% for Gyeyuksukpyeon(鷄肉熟片), 7.2% for Yangsukpyeon(月羊熟片), 5.7% each for Uselurangsukpyeon(牛舌牛囊熟片) and Utaeulpyeonyuk(牛胎栗片肉), 1.4% for saengsenssukpyeon (生鮮熟片). Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Pyeonyuk.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.129-139
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• 2014

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). "Muja-Jinjakeuigwe (戊子進爵儀軌)" (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. "Musin-Jinchaneuigwe (戊申進饌儀軌)" (1848) configurations of materials Mandoo, SoongChimchae (沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo's ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.