This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term ‘sauce’ is not suitable for replacing Yangnyomjang.

• 이덕영(경희대학교 일반대학원 조리외식경영학과) | Dug-Young Lee
• 김태현(대림대학교 호텔조리과) | Tae-Hyun Kim
• 김태희(경희대학교 호텔관광대학) | Tae-Hee Kim Corresponding author