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KMID : 0665420200350060503
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.503 ~ p.523
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Analysis of Preference and Recognition of Korean Foods through Systematic Review
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Chu Han-Na
Kwon Yong-Seog
Kim Ki-Ok
Hwang Yu-Jin
Cho Soo-Muk
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Abstract
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The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences andrecognition of Korean foods. The papers for the review were located using the keywords ‘hansik’, ‘hanguk eumsik’ fromDBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans andforeigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, andNorth/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classifiedaccording to the content analysis based on books published by the Rural Development Administration (RDA). Among themain dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cakesoup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selectedincluded 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishesselected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim wasselected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-friedfoods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetablesselected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi andkkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could beused as selection criteria in developing recipes for representative Korean menus.
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KEYWORD
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Hansik, korean food, preference, recognition, systematic review
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