Korean diet : characteristics and historical background
Korean diet : characteristics and historical background / Soon Hee Kim, Myung Sunny Kim, Myoung Sook Kim, Yong Soon Park, Hae Jeong Lee, Soon-ah Kang, Hyun Sook Lee, Kyung-Eun Lee, Hye Jeong Yang, Min Jung Kim, Young-Eun Lee, Dae Young Kwon
p. 26-31 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 26-31 3:1<26 ISSN 2352-6181 저자: Soon Hee Kim, Korea Food Research Institute 저자: Myung Sunny Kim, Korea Food Research Institute ; Department of Food and Bio-technology, University of Science and Technology 저자: Myoung Sook Kim, Department of Food and Nutrition, SungShin Women's University 저자: Yong Soon Park, Department of Food and Nutrition, Hanyang University 저자: Hae Jeong Lee, Department of Food and Nutrition, Gachon University 저자: Soon-ah Kang, Department of Conversing Technology, Hoseo University 저자: Hyun Sook Lee, Department of Food and Nutrition, Dongseo University 저자: Kyung-Eun Lee, Department of Food and Nutrition, Seoul Women's University 저자: Hye Jeong Yang, Korea Food Research Institute 저자: Min Jung Kim, Korea Food Research Institute 저자: Young-Eun Lee, Department of Nutrition, Wonkwang University 저자: Dae Young Kwon, Korea Food Research Institute ; Department of Food and Bio-technology, University of Science and Technology
Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Methods: Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). The 100 most representative Korean dishes (K-food) were selected by evaluating their role in tradition, culture, and health promotion. Results: Although the K-diet has been widely discussed in regard to raw ingredients, traditional cooking methods and technology, fundamental principles, and knowledge, it would be valuable to preserve the traditional methods and knowledge of Korean foods rather than focus on the raw materials themselves. Korean meals have historically been served with bap (cooked rice), kuk (dishes with broth), kimchi, and banchan (side dishes) to be consumed at the same time. As traditionally baking or frying were not common cooking methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling. Among these methods, the most characteristic method is fermentation. The process of fermentation enriches food flavors and preserves foods. Conclusion: The K-diet is composed of bab (cooked-rice) and kuk, and various banchan with one serving called bapsang. Kimchi is always served at every meal. The principal aspects of the K-diet include proportionally high consumption of vegetables, moderate to high consumption of legumes and fish, and low consumption of red meat. Banchan is mostly seasoned with various jang (fermented soy products), medicinal herbs, and sesame or perilla oil.