Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Perception of Korean Rice Wine and Food Pairings among Foodservice Employees in Seoul Metropolitan Area

수도권 지역 외식업계 종사자의 약주 및 동반 음식에 대한 인식 조사

  • Jin, Hyun-Hee (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Lee, Seung-Joo (Dept. of Culinary & Food Service Management, Sejong University)
  • 진현희 (세종대학교 일반대학원 조리외식경영학과) ;
  • 이승주 (세종대학교 일반대학원 조리외식경영학과)
  • Received : 2014.04.02
  • Accepted : 2014.06.14
  • Published : 2014.06.30
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Abstract

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

Keywords

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