KOREASCHOLAR

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords ‘hansik’, ‘hanguk eumsik’ from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected 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 was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 논문 선정 및 한국음식 선정 방법
    2. 선정 논문 조사
    3. 음식 분류
    4. 한국 음식 30선의 재료와 조리방법
    5. 한국음식 30선의 정보 구축
III. 결과 및 고찰
    1. 선정 논문 내용 분석
    2. 한국음식 30선 선정
    3. 한국음식 30선의 재료와 조리방법
    4. 한국음식 정보: 주식류
    5. 한국음식 정보: 부식류
    6. 한국음식 정보: 음청류
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 추한나(국립농업과학원 농식품자원부) | Han-Na Chu (National Institute of Agricultural Sciences)
• 권용석(국립농업과학원 농식품자원부) | Yong-Seog Kwon (National Institute of Agricultural Sciences)
• 김기옥(국립농업과학원 농식품자원부) | Ki-Ok Kim (National Institute of Agricultural Sciences)
• 황유진(국립농업과학원 농식품자원부) | Yu-Jin Hwang (National Institute of Agricultural Sciences)
• 조수묵(농촌진흥청) | Soo-Muk Cho (Rural Development Administration) Corresponding author