This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• 최가람(충북대학교 식품영양학과) | Garam Choi
• 이솔(충북대학교 식품영양학과) | Sol Lee
• 이경애(순천향대학교 식품영양학과) | Kyong Ae Lee
• 신말식(전남대학교 식품영양학과) | Malshick Shin
• 김향숙(충북대학교 식품영양학과) | Hyang Sook Kim Corresponding author