Characteristics of soybean sprout locally cultivated in the Jeonju region, used for Bibimbap and Kongnamul-gukbap

이영은 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.2

Background: Jeonju has been named by United Nations Educational, Scientific and Cultural Organization (UNESCO) as a Creative City of Gastronomy since 2012. The title was awarded based on foods and traditional culture. Jeonju's homemade food preparation style, which has been passed down for thousands of years, was highly praised. Jeonju bibimbap and kongnamul-gukbap are the representative foods of Jeonju city. Soybean sprout cultivated locally in the Jeonju region is famous for being one of the “Jeonju 10 delicacies”, and is one of the essential food ingredients in Jeonju bibimbap and kongnamul-gukbap. This study was conducted to provide basic data on why Jeonju soybean sprout has been famous nationwide for a long time. Methods: The analyses of proximate components, minerals, vitamin C content, and sensory evaluation using quantitative descriptive analysis were conducted on raw soybeans and soybean sprouts cultivated using groundwater from Jeonju, along with raw domestic soybeans, and Chinese soybeans from other regions. Results: Soybean sprouts cultivated with groundwater from the Jeonju region resulted in a sweeter taste and a more delicious and crunchier texture. It also resulted in a less undesirable ‘beany’ flavor. As a result, these soybean sprouts are superior overall compared with those grown in other regions regardless of the fact whether the origin of the raw material was domestic or from China (p < 0.001). Even though the soybean sprouts cultivated from Chinese soybeans were very good in the overall acceptability, they had a grassy and bean-like flavor because of a high linolenic acid content. Conclusion: Soybean sprouts cultivated using Chinese soybeans in Jeonju were better in the overall acceptability than those grown in other regions because the Jeonju product contained two to three times less amino acids, such as leucine, tyrosine, and phenylalanine, than the other regional products, which tasted bitter. The cultivating water may affect the free amino-acid content of soybean sprouts and their taste.

Historical and biological aspects of bibimbap, a Korean ethnic food

정경란,Hye Jeong Yang,Dai-Ja Jang,권대영 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.2

Background: Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. Methods: To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. Results: The existence of various theories about the origin of bibimbap suggests that none of these theories have strong support. Therefore, it is crucial to take a scientific approach in analyzing each hypothesis. This article will discuss the origin of bibimbap on the basis of the structure of the Korean traditional meal table. Furthermore, it will analyze its development based on historical references to bibimbap. Conclusion: Some have made false arguments that the first written record of bibimbap is from the Siuijonseo (是議 全書), and that the name “bibimbap” came from koldongban (骨董飯). We should, however, firmly exclude unsupported claims which can hinder further understanding of bibimbap in the global market. Moreover, this article will focus on Jeonju bibimbap and the health benefits of bibimbap based on previous research.

전주비빔밥의 변천과 특성

진양명숙 ( Myong Suk Jinyang ),한유석 ( Yu Seok Han ) 전북대학교 인문학연구소 2015 건지인문학 Vol.13 No.-

This paper analyzes the historical origin, process of transformation, and characteristics of Jeonju Bibimbap through the investigation of historical evidence and indepth interviews with the owner/chefs of several Bibimbap restaurants. This paper is comprised of two main chapters. In the first chapter, we divide the historical transformation of Jeonju Bibimbap into three periods. We define the beginning period as having taken place during the Japanese colonial era, when Bibimbap was sold at Nambu market. The second period extends from the 1950-80s, when professional restaurants began appearing and developing. The third period begins in the 1990s, when efforts were made for the commercialization and globalization of Jeonju Bibimbap. In the second chapter, we identify the three characteristics of Jeonju Bibimbap. The characteristics are the use of bean sprouts as the main ingredient, the variety of recipes among professional restaurants, and the plentiful and varied side dishes, which represent a spirit of generosity.

Regional Vitalization through Food Festival Tourism - A Comparison between Jeonju Bibimbap Festival and Singapore Food Festival-

( Hyun A Oh ),( Jeong Duk Yi ) 한국문화관광학회 2016 문화관광연구 Vol.18 No.2

People have more interest in experiencing and consuming food in tourism than before. Local municipalities and governments also pay more attention to food tourism as means to strengthen local economic development. Food and beverage has been considered as means to gratify one´s hunger in most cases in travel. But now, there is a growing tendency to enjoy regional food as means to taste and understand local culture for tourists. In order to attract more culinary and food tourists, many municipalities and local governments develop food festivals. October Fest of Munich is the best example. This study was intended to investigate the tourist aspects of food festivals in East Asia, It will compare and analyze how the themes and program of food festivals was organized to attract tourists, why certain elements of local culture and food are selected while others are ignored, how those elements influence to the attractiveness of those localities as tourist attraction, and how these tourists are affecting the regional revitalization and urban regeneration, The selected cases for this research are `Jeonju Bibimbap Festival` of Korea and `Singapore Food Festival`. Jeonju Bibimbap Festival and Singapore Food Festival are strategic choice to attract more tourists by responding to the latest urban changes in two cities, especially urban renewal, and to the latest trend of tourism. Jeonju has been the most famous city for `food` in Korea, and `Bibimbap` has been recognized as a representative food of Jeonju. An image of `the best city of Korean taste` and festival under the theme of `Bibimbap` were created as a part of the regional revitalization policy to attract Korean tourists over the nation. As a multi-racial nation, Singapore naturally developed a fusion food festival to attract divers peoples from the world to revitalize Hawker Center area. This research will analyze and compare two local food festivals as a means to renewal inner city areas. Festival Tourism

우리 음식의 세계화방안에 관한 일고(一考)

여중철 영남대학교 민족문화연구소 2009 민족문화논총 Vol.42 No.-

The aim of this study with its focus on the plans for globalization of Korean food is to define the present-day as the time of cultural imperialism and to explore the way to globalize two types of Korean food such as bibimbap (rice mixed with vegetables and beef) and bindaetteok (mung bean pancake) in the flow of globalization. In order to achieve this aim, this article develops a discussion on globaliztion along with the concept and argumentation of globalization and a debate on globalization and food culture. The methodology used in research with a plan for gloabalization of Korean food is document research and data compilation through field surveys. The targets of document research are theses and books in the fields of food and nutrition, culinary arts science, folklore and anthropology, and the field survey was carried out in Seoul, Daegu, Jeonju in Jeolla Bukdo, Jinju and Tongyoung in Gyeongsang Namdo, Fukuoka in Kyushu, Japan from 2003 to 2009. Data was compiled through key-informant interviewing in restaurants, specializing in bibimbap and bindaetteok including ‘Gogung,’ a restaurant which is famous for bibimbap in Jeonju. However, participant observation, which is a key research strategy in the field of anthropology, was not undertaken in depth. It was not easy to conclude, but to draw a tentative conclusion, it is necessary to conduct extensive researches on the taste of Koreans and foreigners, followed by a plan for globalization and in addition, we expect a lively discussion on the standardization of the target food. The chief tasks to be promoted are as follows; creating new flavors in combination with standardization of ingredients and recipe, developing various sauces and ingredients including gochujang (Korean hot pepper paste), creating an image of bibimbap and strengthening publicity of bibimbap, operating Kimchi experience programs, establishing and managing overseas Korean restaurant with governmental financial support, analyzing preferences for similar foreign foods and tastes, thoroughly examining ingredients, seeking for a rise in the value of the brand through public relations marketing. Meanwhile, as a tentative conclusion, the first consideration in the globalization of bibimbap is standardization of ingredients and recipes, discovering the kind of food which goes well with bibimbap, taboo food, development of Korean panfried food which matches bibmbap such as panfried pollack pancake, panfried pumpkin pancake, panfried potato pancake, panfried sweet potato pancake, etc… development of set menus including side dishes, development of low-nutrition high-calorie food and high-nutrition low-calorie food, development of fastfood and frozen food, development of food packaging containers and plans for promoting hospitality. While my study was under way, I found that there is a great deal of research on food and nutrition, culinary arts science, but, overall, I, as an anthropologist, found it a little overwhelming to cover those researches. From now on, I plan to conduct intensive field surveys and document researches on Korean food item by item. 우리 음식의 세계화 방안을 연구주제로 한 이 글은 현재 시점을 문화식민주의시대라고 규정하고, 세계화의 흐름 속에 우리 음식 중 비빔밥과 빈대떡을 세계화하는 방안을 탐구하고자 하였다. 이를 위해 우선 세계화의 개념정리와 토론, 세계화와 음식문화에 관한 논의와 함께 세계화 방안에 대한 논의를 전개하였다. 우리 음식의 세계화 방안을 연구하기 위하여 동원된 연구방법은 문헌연구와 현지조사를 통한 자료수집이 그것이다. 문헌연구는 식품영양학, 조리과학, 민속학, 인류학 분야의 논문과 저서를 대상으로 삼았으며 현지조사는 2003~2009년간에 서울, 대구, 전라북도 전주시, 경상남도 진주시와 통영시 그리고 일본 큐슈의 후쿠오카 등지에서 이루어졌다. 전주의 비빔밥전문식당 고궁을 비롯한 전국 각 지역의 비빔밥, 빈대떡 전문식당 등에서 제보자면접을 통한 자료수집을 하였는데, 인류학의 주요조사도구인 참여관찰을 깊이 하지는 못하였다. 그러나 결론을 쉽게 내릴 수 없었으나 잠정적이나마 마무리를 하자면, 국내와 외국인의 기호에 대한 보다 광범위한 조사가 있는 뒤에 세계화방안이 마련되어야 하며 이를 위해 대상음식의 표준화에 대한 논의가 활발하게 전개되어야 한다. 비빔밥의 세계화 방안으로 재료와 조리법의 ‘표준화와 개성화’의 퓨전으로 새로운 맛의 창조, 고추장을 비롯한 다양한 소스와 재료의 개발, 비빔밥의 이미지 창조와 홍보 강화, 비빔밥 체험프로그램 운영, 정부의 재정적 지원을 받는 해외 한국음식점의 설립 및 운영, 타국의 유사음식과 입맛에 대한 선호도분석과 음식 재료구성에 대한 철저한 조사, 홍보마케팅을 통한 브랜드 가치상승 등이 있는데, 이들은 앞으로 추진해야 할 주요과제라 할 수 있다. 한편, 빈대떡의 세계화에는 식재료와 제조법의 표준화, 빈대떡과 음식궁합이 맞는 음식의 발견, 금기음식, 빈대떡과 어울리는 전류의 개발(동태전, 호박전, 감자전, 고구마전 등), 사이드 디쉬를 포함한 세트 메뉴의 개발, 저영양 고칼로리식품과 고영양 저칼로리식품의 개발, 즉석음식과 냉동음식의 개발, 포장용기의 개발, 친절도 제고방안 마련 등이 선결과제라는 잠정적인 결론을 내리고자 한다. 식품영양학, 조리학 분야의 연구들이 활발하게 이루어지고 있지만 인류학전공자로서 이 모두를 수용하기에 다소 버겁다는 느낌을 받았다는 것도 이 연구를 수행하면서 얻은 소득이라 할 수 있다. 앞으로 우리 음식의 주요 아이템별로 집중적인 현지조사와 문헌연구를 할 것을 다짐한다.

전주비빔밥 가격-품질연상이 관광객 만족 및 행동의도에 미치는 영향

엄영숙 ( Young Sook Eom ),김진옥 ( Jin Ok Kim ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.3

본 연구는 전주한옥마을 관광활성화가 진행되면서 논의되고 있는 관광객들의 전주비빔밥에 대한 가격과 서비스 논란에 대해 소비자 행동이론에 근거하여 실증분석을 수행하였다· 문헌연구에서 식별된 향토음식 선택속성들을 포커스그룹인터뷰를 통하여 축약하였으며, 가격요인에 반영되어 간접적으로 영향을 미치는 품질속성들이 있는지 가격-품질연상효과 가설을 검증하였다· 전주시 일원에서 한옥마을과 비한옥마을로 구분하여 전주비빔밥 음식점 앞에서 관광객들과 전주지역민들을 대상으로 구매지점 설문조사를 실시하였다· 우선 소비자들은 맛과 위생이 중요한 선택속성인 반면에 색감과 밥과 식재료의 어우러짐이 좋았다고 응답하여 전주비빔밥 선택속성들 관련 중요도와 성취도가 일치하지 않았다· 특히 가격의 적절성은 중요도가 낮은데 성취도는 더 낮은 것으로 나타났다· 순위프로빗모형추정결과에 의하면, 소비자들은 전주비빔밥의 맛이 좋고 밥과 식재료가 어우러지며 청결하고 위생적으로 제공되며 가격이 적절하다고 생각할수록 만족도가 높고 재방문하거나 타인에게 추천할 의사가 높았다· 그러나 반찬가지 수나 종업원 서비스 수준은 만족도에 직접 영향을 미치기 보다는 가격속성을 매개로 인지되는 듯하였다· 본 연구결과에 기초하여 보면 최근 전주비빔밥 가격논란은 가격이 너무 높아서 나온 불만이라기보다는 가격대비 맛, 위생, 서비스 등 품질적 속성들이 만족스럽지 않아서 발생하였을 수 있다· 그리고 이러한 상황은 관광객들에게 국한된 현상이 아니라 전주시민들도 유사한 생각을 가지고 있는 듯하였다· The study is to empirically investigate Jeonju Bibimbap’s price controversy arising form the recent rapid demand increase that is attributed to the tourism vitalization of Jeonju Hanok Village. A point of purchase survey was conducted by intercepting tourists as well as residents with a split sample design of Hanok Village and the rest area of Jeon Ju city. Unlike the current literature, choice attributes were identified through two focus group discussions, and the price-quality association effects were tested to identify quality attributes that may indirectly affect consumers’ satisfaction through the price attribute. First of all, although consumers didn’t seem to considerer price levels (i.e low price) to be important choice attributes in their purchase decisions, price levels were perceived to be even less appropriate in the bibimbap restaurants around Jeonju city. In addition to having attributes of good taste, well mixed ingredients, and hygienic and clean environment, appropriate price levels have positive impacts on consumers’ satisfaction and their behavioral intentions. However the numbers of side dishes and services for employees did not have direct impacts on the satisfaction levels but seemed to affect them indirectly through the price attributes.. Based on the survey results, recent price controversy of Jeonju Bibimbap may not be attributed to the high price levels but may be rather attributed to dissatisfaction with tastes, services, atmosphere. And these results were similarly applicable to both tourists and residents.

전주비빔밥 전문점의 서비스품질이 고객만족도, 재방문의도에 미치는 영향 연구

채운랑(Woon Rang Chae),김외순(Oe Sun Kim),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.4

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants` service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

사골 추출물이 전주비빔밥용 밥의 물리적 및 관능적 특성에 미치는 영향

윤계순(Gye-Soon Yoon),이보순(Bo-Soon Lee),박기홍(Ki-Hong Park) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.6

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at 60℃. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

축제품질이 축제이미지 및 행동의도에 미치는 영향 : 전주비빔밥축제를 중심으로

김양훈,김원식,임종우 한국이벤트컨벤션학회 2020 이벤트 컨벤션 연구 Vol.16 No.3

Purpose – The purpose of current study is to identify the influence of festival quality on festival image and behavioral intention as perceived by a local food festival participants. Research design, data, and methodology –Survey method was employed and it was distributed to the Jeonju Bibimbap festival in 2019. Total 400 surveys were distributed and 322 participants were used for statistical analysis. Result – Based on the process of hypothesis verification on the formulated model, all elements of festival quality have significantly impact on festival image. In addition, all factors of the festival quality except system quality have significantly influence on behavioral intention. Furthermore, the physical quality related to foods was the most significant predictor of festival image. In addition, the relationships between festival image and behavioral intention was confirmed. Conclusions – This study may contribute to develop meaningful and practical marketing strategic for local food festival industry. Furthermore, present study will be utilized as a critical study to establish business strategics to increase revenue for both local industry as well as future customers in Jeonju Bibimbap festival.

전주비빔밥 축제의 서비스품질이 고객만족도와 재방문의도에 미치는 영향 연구

박효남(Park Hyo Nam) 한국식공간학회 2016 식공간연구 Vol.11 No.2

본 연구의 목적은 전주비빔밥 축제에 대한 서비스품질이 고객 만족도와 재방문 의도에 영향을 미치는지 알아보고자 한다. 연구 결과의 내용을 요약하면 다음과 같다. 조사 시기는 2016년 10월 20일부터 10월 23일까지 이며, 설문지는 총 150부를 통계처리 하였다. 분석 방법은 신뢰도 분석, 요인분석, 회귀분석을 실시하였다. 첫째, 전주비빔밥 축제의 서비스품질에 대한 요인인 정보성 요인, 친절성 요인, 편의성 중에서 친절성 요인이 고객 만족도에 영향을 미치는 것으로 나타났다. 둘째, 전주비빔밥 축제의 고객만족도가 재방문의도에 유의적인 영향을 미치는지에 대한 결과는 방문 고객들의 고객 만족도가 높을수록 재방문 의도는 높아진다고 나타났다. 이와 같이 고객만족이나 재방문을 하려면 서비스품질이 중요한 요소임을 인식하여 운영자는 이에 대한 지속적인 개선과 노력이 필요할 것이다. The purpose of this study is to investigate impact of Jeonju Bibimbap Festival’s service quality on customer satisfaction and revisit. It also offers useful basic materials for related organizations. From October 20 to October 23, 2016, the survey was conducted and statistical processing was performed with 150 copies of questionnaire including credibility analysis, factor analysis, and regression analysis. The results of this study is as follows: First, in the Jeonju Bibimbap Festival service quality, the kindness factor - among others such as information, kindness, convenience - affects customer’s satisfaction most. The Second finding, which is the result of study about impact of customers satisfaction on intention to revisit, is that intention to revisit tends to increase as customer’s satisfaction increases. In that sense, to improve customer satisfaction and attract more customers, the festival operator shall keep its endeavor to enhance its service, recognizing the importance of service quality.