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KMID : 0665420140290010119
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.119 ~ p.128
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Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)
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Choi Ga-Ram
Lee Sol
Lee Kyong-Ae
Shin Mal-Shick
Kim Hyang-Sook
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Abstract
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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.
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KEYWORD
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Tangpyeongchae, obangsaek, cheongpomuk, standardization
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