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KMID : 0665220090220010075
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.75 ~ p.85
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A Study on Korean Seaweed Foods by Literature Review
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Sohn Jung-Woo
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Abstract
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In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 14501950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.
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KEYWORD
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seaweed foods, sea mustard, kelp, staghorn, green laver, agar, bundle, seaweed fulvescens, traditional Korean food data integration system
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