Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

탕평채 조리법의 표준화 및 오방색 청포묵 개발

  • Choi, Garam (Department of Food and Nutrition, Chungbuk National University) ;
  • Lee, Sol (Department of Food and Nutrition, Chungbuk National University) ;
  • Lee, Kyong Ae (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Hyang Sook (Department of Food and Nutrition, Chungbuk National University)
  • 최가람 (충북대학교 식품영양학과) ;
  • 이솔 (충북대학교 식품영양학과) ;
  • 이경애 (순천향대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 김향숙 (충북대학교 식품영양학과)
  • Received : 2013.12.20
  • Accepted : 2014.02.14
  • Published : 2014.02.28
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Abstract

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.

Keywords

References

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