A Literature Review Investigation Collecting and Cooking Methods of Tteok (Rice Cake) in 「Gyuhapchongseo」

Kim, Junhee; Jeong, Hang-Jin; Wang-Kyu, Oh

doi:10.9799/ksfan.2012.25.4.1061

Cited by 6 publications

(3 citation statements)

References 1 publication

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“…Chosunmusangsinsikyorijebub, both of which also do not mention Echinops setifer (Kim et al, 2012;Kim et al, 2014). x Percent = total number of respondents with experience by age / total number of respondents by age X 100.…”

Section: Regionmentioning

confidence: 99%

“…There were no cases in which it was distributed as rice cake and edible resource (Bae et al, 2005;Cho et al, 2005;Cho et al, 2007;Im et al, 2011;Oh et al, 2010;Park and Chun, 2015). Even surveys on traditional rice cake did not show any report about how it was used as a source of rice cake (Kim et al, 2012;Kim et al, 2014;Won et al, 2008). However, Heo (2015) discovered that the plant used in bunchu rice cake, which was known to be the most delicious and stickiest rice cake in Naju in the past.…”

Section: Introductionmentioning

confidence: 99%

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Survey Analysis of Regional Name, Use and Availability of Echinops setifer at Jeonnam Province

Park

Kim

et al. 2017

J. People Plants Environ.

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In order to establish the succession and development of usage culture of Echinops setifer rice cake, the survey on 282 Women (60 years old or over living in 21 cities and counties in Jeonam province) was investigated. The results showed that all respondents did not know the standard name of Echinops setifer. One hundred and twenty four repondents (54.0%) knew the regional name of Echinops setifer and regional name was called differently by region. Less than 6.8% of respondents answered that most recent eating time of Echinops setifer was since 1980. 58 respondents (20.6%) had experience making Echinops setifer rice cake. Less than 6.9% of respondents made Echinops setifer rice cake latest since 1990. The taste and stickiness of Echinops setifer rice cake were evaluated as 'delicious (4.56)' and 'above sticky (4.63)' according to criterion level 5.0. These results suggest that the standard name of Echinops setifer is spread widely and usage culture of Echinops setifer is needed to be developed.

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Section: Regionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Survey Analysis of Regional Name, Use and Availability of Echinops setifer at Jeonnam Province

Park

Kim

et al. 2017

J. People Plants Environ.

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“…The standard Doenjang stew recipe includes Doenjang paste, green and red peppers, onions, dried mushroom, and red pepper seasoning (Kye et al, 1995). Dif-ferent ingredients have been used in different studies: for example, Kim and Han (2008) used beef, mushrooms, green onions, ginger, and red peppers in boiling water; Joo and Shin (2005) used dried anchovies, garlic, red pepper powder, and green onions; Jeon et al (2020) used beef stock, green onion powder, and garlic powder. Ingredient variations were reported in peer-reviewed journal papers, and considerable variations were observed in commercial restaurant recipes.…”

Section: Introductionmentioning

confidence: 99%

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

Hwang

Kim

2022

Prev. Nutr. Food Sci.

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This study determined the ingredient and salinity variations in Doenjang stew sold near a college campus and determined its consumer acceptance with varying salinity levels. Doenjang stews from four restaurants near a college campus were collected around lunchtime for 3 days. The salinity and weight of each ingredient included in Doenjang stews were recorded. Consumer acceptance testing on the stews was also conducted (n=98). Overall, variations in Doenjang stew recipes, including salinity values and the weight of each ingredient, between and within restaurants were also observed (P< 0.05). The salinity of Doenjang stews collected from different restaurants ranged between 1.2% and 1.7%, higher than that recommended by the Korean government. Doenjang stew with a salinity of greater than 1.3% was most liked by consumers, whereas a salinity of 1.2% was least liked. At the same salinity value, a high stock amount of Doenjang stew was preferred to a greater extent than that with a high number of ingredients in Doenjang stew, suggesting that various ingredients included in the recipe do not necessarily increase consumer acceptance of stew.

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Ttŏk – w kuchni i kulturze Korei

Tomaszewska-Bolałek¹

2021

Kultura Koreańska Od Kuchni – Rytuały, Etykieta I Estetyka

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A Literature Review Investigation Collecting and Cooking Methods of Tteok (Rice Cake) in 「Gyuhapchongseo」

Cited by 6 publications

References 1 publication

Survey Analysis of Regional Name, Use and Availability of Echinops setifer at Jeonnam Province

Survey Analysis of Regional Name, Use and Availability of Echinops setifer at Jeonnam Province

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

Ttŏk – w kuchni i kulturze Korei

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