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베트남 소재 한식당 경영주 사례조사를 통한 한식세계화 방안
정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),김행란 ( Hang Ran Kim ),김양숙 ( Yang Suk Kim ),최정숙 ( Jeong Sook Choe ),우나리야 ( Na Ri Yah Woo ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4
This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.
연구논문 : 외국인 소비자의 한식 선호도와 관능적 특성에 대한 인식 -출신국가별 비교를 중심으로-
이진영 ( Jin Young Lee ),김경자 ( Kyung Ja Kim ),박영희 ( Young Hee Park ),김행란 ( Hang Ran Kim ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1
To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer`s taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be `plain` and `light and washy` in taste, while Japanese participants considered Korean food to be `greasy` and `thick and sticky`. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.
한식 건강 메뉴의 선정 및『식료찬요』를 통한 효능성 연구
정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),김행란 ( Hang Ran Kim ),정혜정 ( Hea Jung Chung ),우나리야 ( Nariyah Woo ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1
The objective of this study was to prepare the base on which Korean food can become aglobally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.
데치는 시간에 따른 시금치나물의 교차 문화적 소비자 기호도
양정은(Jeong Eun Yang),정서진(Seo-Jin Chung),김행란(Hang-Ran Kim),김광옥(Kwang-Ok Kim),정라나(Lana Chung) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.2
This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese (p<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French (p<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.