The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4oC and 20oC) to determine the effect of storage temperature. When stored at 20oC, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 μg/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

The intake of processed foods containing high levels of sugar increases the incidence of chronic diseases, including obesity, diabetes, and metabolic syndrome. Limiting sugar intake is important for a healthy life at all ages. Therefore, this study analyzed food sources and sugar intake by the different age groups based on the 7th Korea National Health and Nutrition Examination Survey (KNHANES). We used 24-hour recall survey data to investigate the daily sugar intake and the major food groups and main dishes contributing to sugar intake. The mean sugar intake was 58.9-66.8 g/day. The three major food groups contributing to sugar intake were fruits (15.2-19.9 g/day), beverages (10.7-12.4 g/day), and milk and milk products (7.6-7.8 g/day). Teas and other non-alcoholic beverages (14.7-17.3 g/day), fruits (12.5-16.2 g/day), and dairy products (7.0-7.6 g/day) were the major food groups that contributed to the sugar intake. Carbonated drinks, apples, and milk were the top sources of sugar intake in each group. In conclusion, the sugar intake of Koreans is mainly from carbonated drinks, fruits, and milk. These results provided the basic data for nutrition education and nutrition program development according to the different age groups of the Korean population.

2019년 경기도내 전통시장, 대형마트, 반찬전문점에서 수거한 반찬류의 미생물 품질을 조사하였다. 반찬류 108 건의 식중독 원인균을 검사하였고, 그 중 75건에 대해서는 구매 장소별, 조리 방법별 위생세균 검사를 진행하였 다. 14건(12.9%)에서 Bacillus cereus가 검출되었으며, 나머지 94건에서는 식중독 원인균이 검출되지 않았다. 위생 세균 검사에서 일반세균의 평균 검출량(범위)은 전통시장이 5.8 log CFU/g (3.0-8.2 log CFU/g), 대형마트는 4.3 log CFU/g(2.3-7.8 log CFU/g), 반찬전문점에서는 3.8 log CFU/g (0.0- 6.9 log CFU/g)로 나타났으며, 구입 장소에 따른 유의적인 차이가 있었다(Ρ <0.05). 전통시장의 일반세균수와 대장균 군은 대형마트, 반찬점과 통계적으로 유의한 차이가 있었고, 생채류, 나물류, 볶음류, 젓갈류, 조림류 순으로 일반 세균수와 대장균군이 높게 검출되었다. 콩나물 무침의 보 관온도별 일반세균수의 변화는 냉장보관(4oC)에서는 72시간 경과에서도 큰 변화가 없었으나, 상온보관(20oC) 및 고 온보관(35oC) 시 구입 후 각각 9시간, 6시간 경과 시 부패의 가능성이 제기되어 구입 즉시 냉장보관 할 것을 권장하며, 제품을 판매하는 시설에서도 냉장보관을 하여야 할 것이다.

The purpose of this study was to determine the contents of water-soluble vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B12 (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B1, B2, B3 and B12 contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B1, B2, B3 and B12. An excellent linearity range (R2=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B1 was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B2, B3 and B12 were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 μg/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

Poor embryo quality and low blastocyst formation have been major limitations in establishment of cloned embryonic stem cells and production of cloned animals through somatic cell nuclear transfer (SCNT). Aggregation of embryos is a promising method for improving developmental competence of blastocysts. The aim of this study was to improve the blastocyst formation and the quality of parthenogenetic (PA) pig embryos by the aggregation of blastomeres at the 4-cell stage that were cultured in various type of culture dishes with or without phytohemagglutinin (PHA). The PA embryos were produced by the general method of our laboratory. On Day 2 after PA, the zona pellucida of 4 cell-stage embryos were removed by treatment with 0.5% (wt/vol) pronase solution. The 3x zona-free blastomere (ZFB) were randomly distributed in each of the following treatments for aggregation. ZFB were cultured for 5 days at 39℃ in an atmosphere 5% CO2, 5% O2, and 90% N2. In Experiment 1, effect of culture dishes on the aggregation efficiency and developmental competence of PA embryos were investigated. ZFB were cultured on non-coated (control) culture dish or dishes coated with 1% (wt/vol) agarose substrate (AS) or Well of the Well in dishes coated with 1% (wt/vol) agarose substrate (WAS). The ZFB cultured in WAS showed significantly higher (P<0.05) aggregation (81.2%) than AS and control (21.6-45.5%). The mean cell number in blastocysts derived from AS and WAS (81.4-89.3 cells/blastocyst) was significantly higher (P<0.05) than that of control (63.8 cells/blastocyst). In Experiment 2, effects of 150 ug/ml PHA treatment on the aggregation efficiency and developmental competence of embryos were investigated. The ZFB cultured in AS with PHA showed a higher (P<0.05) aggregation rate (90.0%) than that in AS without PHA, control with PHA, and control (39.2%, 57.9% and 17.5%, respectively). In conclusion, aggregation of porcine ZFB treated with PHA and agarose substrate could be a useful technique for producing improving blastocyst development with increased mean cell number of blastocysts in pigs.

니트로사민은 산성이나 열을 가했을 때 2급 아민과 질 소산화물이 반응해서 생성되는 발암물질이다. 일반적으로 위해 물질에 대한 안전성평가는 그 노출량을 mg/kg body weight/day로 산출하여 독성기준치와 비교하는 방법을 사용한다. 이런 방법은 정책 근거자료로는 적합하나 소비자 들에게 식생활 정보로 제공하기에 미진한 부분이 있다. 따라서 주재료 및 조리법으로 분류한 음식군에 대한 NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine) 및 6종 니트로사민(NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), NMOR (N-nitrosomorpholine) 함량 분포를 파악하여 식습관 교육에 도움을 주고자 본 연구를 실시하였 다. 2014~2016년 국민건강영양조사 24시간 회상법 자료를 사용하여 만 7세 이상을 연구 대상으로 음식별 레시피와 섭취량을 추출하였고, 2013~2015년 총식이조사 원자료를 바탕으로 음식 한끼니 제공량 내 니트로사민 함량 분포를 R프로그램으로 산출하였다. 볼락, 장어, 멸치 육수, 명태 등의 기여로 어패류 및 해조류를 주재료로 한 음식군은 섭취량과 상관없이 NDMA, NDBA 및 총 6종 니트로사민 모두에 대한 노출을 높이는 것으로 나타났다. 또한 조리법에 따른 분류에서는 국 및 탕류와 찌개 및 전골류가 가 장 크게 노출에 기여하는 것으로 나타났다. 곡류, 과실류 및 유제품류 주재료 음식군, 밥류 및 밥 외의 다른 재료를 부가한 음식군들의 니트로사민 노출에 대한 기여도는 매우 낮은 것으로 나타났다. 니트로사민의 경우 조리시 생 성되는 여타 화합물과는 달리 국, 탕, 찌개, 전골 등 끓임을 주로 하는 음식과 어패류를 주재료로 하는 음식에서의 기여율이 매우 높은 것으로 나타났으며, 이는 기존에 가공육류를 니트로사민의 주노출원으로 생각하던 것과는 매우 큰 차이를 보인다.

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

나트륨 저감화를 위한 식생활 지도의 기초자료로 활용하고자 서울지역 다소비 음식점 메뉴를 대상으로 나트륨함량이 높은 국 및 탕류, 찌개 및 전골류, 면류 등에 대한 나트륨 및 칼륨 함량을 조사하였다. 음식점 메뉴는 생선찌개 등 25종류 144건과 김치 50건이다. 음식점 메뉴 중 김치의 나트륨 및 칼륨 평균 함량이 각각 554.9 ± 155.5 mg/100 g, 225.1 ± 69.1 mg/100 g으로 가장 높았으며, 반면 설렁탕의 나트륨 및 칼륨 평균 함량이 각각 24.2 ± 5.8 mg/100 g, 12.7 ± 3.9 mg/100 g으로 가장낮게 나타났다. 음식점 메뉴의 나트륨과 칼륨 평균 함량간의 상관관계를 분석한 결과, 상관계수가 0.782(P < 0.01)로 양의 선형관계가 있는 것으로 나타났다. 나트륨/칼륨비는 불고기가 1.17 ± 0.44로 가장 적합한 비를 나타내었고, 우동, 잔치국수, 칼국수의 나트륨/칼륨 비는 10이상으로 높게 나타나 칼륨 함량에 비해 나트륨 함량이 높음을알 수 있었다. 음식군 분류별 나트륨 및 칼륨 평균 함량은 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 음식군별 나트륨 평균 함량은 김치류가 554.9 ± 155.5 mg/100 g으로 가장 높았고, 찌개 및 전골류, 국 및 탕류, 볶음류, 면류 순이었다. 칼륨 평균 함량도 김치류가 225.1 ± 69.1 mg/100 g으로 가장 높았고 볶음류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 음식군 분류별 나트륨/칼륨 비도 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 볶음류가 1.18 ± 0.44로 나트륨/칼륨 비가 1에 가장 근접하였고 김치류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 적절한 나트륨/칼륨 비의 유지가 건강에 도움이 되므로 나트륨 섭취를 줄이고 칼륨 섭취를 증가시킬 수 있는 방법에 대한 홍보와 함께 효과적인 식단 및 식생활교육의 개발과 보급이 필요할 것으로 판단된다.

The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap,Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were col-lected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo).In cooked rice, the total sugar content in Bibimbap (8.537g/100g), Jangeo-deopbap (3.207g/100g), and Saladgim-bap (2.394g/100g) was higher than that of other cooked rice. Also the analysis results showed that the total sugarcontent of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. Fromthe analysis of Jjigae, it was shown that Doenjang-jjigae (1.805g/100g) from the Jeonla-do region had the highesttotal sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi,that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higherthan that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegi-kimchi with a value of 8.188g/100g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes,was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865g/100gto 41.846g/100g being found in Maesil-jangajji.

본 연구는 2010 국민건강영양조사 원시자료에서 식품섭취 조사를 실시한 대상자 8,019명 중 19~64세 연령의 성인 대상 자 4,556명(56.8%)의 원자료를 이용하여 19~64세 성인의 상 용음식(밥류, 면․만두류, 국․탕류, 찌개류) 1인 1회 섭취분 량에 대한 정보를 제공하고, 2005년 국민건강영양조사자료 를 이용하여 설정된 기존자료와의 비교를 통하여 한국 성인 의 주요 상용음식의 1인 1회 섭취분량의 변화 패턴을 알아보 고자 하였다. 밥류 중 가장 높은 섭취빈도를 보인 것은 쌀밥 이었고, 1인 1회 섭취분량은 265 ㎖로 2005년 자료로부터 설 정된 250 ㎖와 유사하였다. 두 번째로 높은 섭취 빈도를 보인 것은 잡곡밥으로 3,472의 빈도로 거의 흰쌀밥에 가까운 섭취 빈도였고, 1회 1회 섭취분량은 250 ㎖였다. 면․만두류 중 가 장 섭취빈도가 높은 음식은 라면이었고, 1인 1회 섭취분량은 500 ㎖로 기존에 설정된 400 ㎖에 비하여 25.0%의 증가를 보 였다. 칼국수와 짬뽕은 2005년 설정량에 비하여 40% 이상의 감소를 보였다. 국․탕류에서는 콩나물국의 섭취빈도가 가장 높았고, 가장 높은 섭취빈도를 보인 국은 콩나물국의 1인 1회 섭취분량은 250 ㎖로 기존 설정량과 동일하였다. 상용 음식 으로 설정된 39종의 국 종류에서 기존 설정량과 항목이 일치 하는 28종 중 11종이 1인 1회 섭취분량의 감소가 보였다. 섭 취 빈도가 가장 높은 찌개류는 된장찌개였고, 1인 1회 섭취분 량은 125 ㎖로 기존 설정량(175 ㎖)에 비하여 28.6%의 감소를 보였다. 다음으로 섭취빈도가 높은 찌개류인 김치찌개의 1인 1회 섭취분량은 200 ㎖로 기존의 섭취분량(250 ㎖)에 비하여 20.0%의 감소를 보였다. 이상의 결과에서 2010년 국민건강영 양조사 자료로부터 설정된 1인 1회 섭취분량은 밥류의 경우 큰 변화가 없었으며, 섭취빈도가 높은 주요 국과 찌개의 경우 는 감소, 면류의 경우 라면은 증가, 칼국수와 짬뽕의 경우는 감소를 나타내었다. 이러한 변화는 한국 성인 상용식품의 1 인 1회 섭취분량이 조금씩 변화되고 있음을 보여주고, 국과 찌개류 섭취량의 감소 추세는 나트륨의 저감화 정책 차원에 서 바람직한 변화로 사료된다.

본 연구에서 주식류 9종에 대해 조리분량(4인분, 100인분)에 따른 영양성분을 비교한 결과, 주식류 종류에 따라영양성분의 차이를 나타내는 것이 상이하였지만 대량조리에 따른 영양성분의 함량 변화를 보이는 것이 있음을 확인할 수 있었다. 추후, 다양한 주식류에 대해 대량조리 시영양성분 변화에 대한 연구 및 단체급식소에서 적용할 수있도록 대량조리 영양성분 DB화가 이루어져야 할 것으로생각된다. 뿐만 아니라 대량조리에 있어서 품질 기준이 될수 있는 관능적 평가도 추가적으로 필요할 것으로 보인다.

This study focused on the historic documents known as deungnok, records created during preparations for royal events in the Joseon Dynasty, rather than the often cited uigwe, the documents describing the Royal Protocol of the Joseon Dynasty. As a reference to the food served at royal banquets, the deungnok can enhance our understanding of royal banquet foods. Seven specimens of deungnok describing royal banquet foods are currently in existence, created during preparations for royal events by the agencies in charge of food, the Saongwon and Jeonseonsa. Owing to the nature of their authorship, the details recorded in these deungnok hold great value as important resources for the study of royal banquet cuisine. Naeoejinyeon-deungnok, which documented an oejinyeon banquet held at the Junghwajeon Pavilion in November 1902, was somewhat disorganized and fragmented. Jinyeonuigwe was more inclusive and well-summarized, since the former were progress reports to the King during banquet preparations that listed various items separately, such as dishes for each table setting and the kinds of flower pieces, and thus did not present a complete picture of all the details as a whole. The latter, on the other hand, were final reports created upon completion of a banquet, and contained more comprehensive records not only of the chanpum (the menu of dishes served), but also the sorts of tableware and tables, floral arrangements, location, scale, and installation date of the sukseolso (temporary royal kitchens for banquets). They also offer a more effective summary by simplifying details duplicated in identical table settings. Nevertheless, the Naeoejinyeon-deungnok recorded some facts that cannot be gleaned from the Jinyeonuigwe, including the height of some dishes presented in piled stacks, as well as the specific names of dishes and their ingredients. The comparative study of the historic records in the deungnok and uigwe will be helpful in identifying and understanding the specific foods served at royal banquets. The oejinyeon-seolchando diagrams in Naeoejinyeon-deungnok depict the table settings for the King and the Crown Prince. The two diagrams contain large rectangles divided into three sections. In each section are similar-sized circles in which the names of dishes and the titles for table settings are recorded. From these records we can see that the arrangements of the table settings for the King and the Crown Prince are similar. The relationships and protocols shown in the arrangement of dishes and table settings for the King and the Crown Prince at royal banquets in the Seolchando appear to be consistent. By comparing the two references, deungnok and uigwe, which recorded the dishes served at royal banquets, the author was able to determine the height of some foods served in stacked arrangements, the names of chanpum, the ingredients used, and the configuration of the chanpum. The comparative review of these two written records, deungnok and uigwe, will be helpful for a proper understanding of the actual food served at royal banquets.

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, E. coli and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. E, coli was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely Bacillus cereus and Listeria monocytogenes were detected in 1 sample sold at traditional markets, respectively, and Bacillus cereus was detected in 4 samples sold at super markets. However, other pathogens such as Salmonella spp., Shigella spp., Vibrio parahaemolyticus, Yersinia enterocolitica, Clostridium perfringens, Camphylobacter jejuni and Pathogenic E. coli were not detected. The Saengchae and Seasoned Jeotgal were relatively vulnerable compared to the others in the food-borne pathogens.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.