• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 대한영양사협회학술지
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• 제9권3호
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• pp.259-268
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• 2003

The purpose of this study was to investigate recognition and buying practices of street-vended foods among college students in Chungbuk Area. A general dietary practices including snacks, related factors of buying street-vended foods were analyzed. The results showed that many students had irregular dietary habit, especially more than eighty percent of them skipped breakfast. More than sixty percent of students had frequent snacks. It was investigated that college students ate street-vended foods two or three times per week. The order of frequent choice of street-vended foods was rice cake with pasted red pepper(51.9%), sweet and sour pork(19.7%), sundae(5.7%). In microbiological examination, MPN of Coliform and CFU of standard plate count was over a standard value respectively, and acid value of frying oil revealed over value for maximum limitation point. Therefore, food and equipment in street-vended food store was evaluated as poor sanitation status. Most of college students have opinion that street-vended food store must be kept the line. In conclusion, nutrition education for college students should be required to protect them from unsafe street-vended foods.

• 한국식품조리과학회지
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• 제28권6호
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• pp.675-693
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• 2012

Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae Pyeonyuk Suran Chae Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.

• 한국식생활문화학회지
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• 제9권1호
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 급식외식위생학회지
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• 제2권2호
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• 동아시아식생활학회지
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• 제21권4호
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• pp.485-498
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• 2011

The aim of this study was to acquire information related to recognition of atopic dermatitis, asthma, and snack intake status among middle school students in the Seoul area. The survey was carried out by self-questionnaires on 535 students in the 2nd and 3rd grade (88 Patients: atopic dermatitis and asthma group and 428 Control: healthy group). All data were analyzed using SPSS (version 13.0) software. The results were as follows: Among patients, females (61.4%) had a significantly higher prevalence of symptoms than males (38.6%) (p<0.001). Body mass index was not significantly different between the patients and Control group. The most common source for obtaining information about atopic dermatitis and asthma was 'TV or radio' (38.4%), followed by 'family members or relatives' (27.3%) in patients, but 'Internet' (22.2%) was most common in the control group (p<0.05). Although awareness of atopic dermatitis and asthma was similarly low between the two groups, patients had a higher percentage of correct answers on atopic knowledge (p<0.05). However, there was no significant difference in knowledge of asthma between the two groups. Frequency of snack intake was significantly lower in patients (p<0.05), and consumption of sundae, fried food, liquefied fermented milk, hamburger, pizza, and french fries was also significantly lower (p<0.05). The reason of selecting snacks was mainly 'taste' in both groups. In conclusion, education regarding atopic knowledge and appropriate snack selection is necessary for students with atopic dermatitis or asthma.

• Journal of Nutrition and Health
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• 제11권1호
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• pp.27-32
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• 1978

The purpose of this survey was to determine crude fat, crude protein, phospholipid, and total Cholesterol contents of Seolnong-Tang and Other 11 Samples which are traditional diet in Korea, The results obtained were summarized as folllows; 1) The content of crude protein was $7.34{\pm}1.08%$ in Chueo-Tang to $2.94{\pm}0.08%$ in Sundae-Gug, and the content of crude fat was $7.20{\pm}0.31%$ in Seonji-Gug to $2.64{\pm}0.31%$ in Jog-Tang 2) Triglyceride Content of fat was the highest value in Seolnong-Tang ($89.09{\pm}1.34%$) and the lowest one Samgae-Tang ($75.29{\pm}0.37%$). 3) Phospolipid content of fat showed the highest group in Yuqqae-Jang ($12.39{\pm}0.28%$) and Seonji-Gug ($12.18{\pm}0.31%$) the lowest group was Seolnong-Tang ($4.88{\pm}0.73%$) and Dogani-Tang ($4091{\pm}0.30%$). 4) In total cholesterol content of fat extracted, Bosin-fang ($1732.28{\pm}80.85mg%$) was the highest value and Dogani-Tang ($570.66{\pm}22.04mg%$) showed the lowest. 5) In total cholesterol contents of one diet, the highest group was Seonji-Gug ($667.40{\pm}35.73mg$) and Bosin-Tang ($652.96{\pm}22.27mg$) the lowest group was Jog-Tang ($147.64{\pm}17.33mg$) Daggom-Tang ($174.32{\pm}16.63mg$) and Dogani-Tang ($176.36{\pm}19.13mg$).

• 한국생활과학회지
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• 제18권2호
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• 한국식품영양학회지
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• 제12권4호
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• pp.397-408
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• 1999

In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.