Advanced SearchSearch Tips
Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Court Cuisine
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Court Cuisine
Koo, Ha Yeon; Choung, Seo Yeong; Jeong, Hee Sun;
  PDF(new window)
Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator `education on Korean royal court cuisine culture` showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.
Korean royal court cuisine;royal court food;Korean dining;Bulgogi;Japchae;
 Cited by
An HY. 2002. A study on the effect of the use of menu- development on the selling. Master's thesis. Kyonggi University, Seoul, Korea. p 7.

Cha SB, Park KT. 2003. The development of traditional local menus using medicinal cooked food in Chonan area. J Tour Leisure Res 15(2):9-22.

Chang HJ, Choi BR, Yi NY, Park BS, Kim HS. 2010. Preference and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Korean J Food Cook Sci 26(4):458-468.

Han JS, Kim JS, Kim SY, Kim MS, Otani K, Minamide T. 1998. A survey of Japanese perception of and preference for Korean foods. US. Korean J Soc Food Sci 14(2):188-194.

Jin YH. 2011. A study on recognition of globalization of Korean food among the students majoring in foodservice. Korean J Culin Res 17(5):57-73.

Joo NM, Sim YJ, Lee KA. Jeong HS, Park SJ, Chun HJ. 2001. The perception and preference of Americans residing in Korea for Korean traditional food. J Korean Home Econ Assoc 39(6):15-23.

Kim DJ. 2011. A study on adaptability and preference of Korean food for foreigners in Korea. Master's thesis. Hanyang University, Seoul, Korea. p 64.

Kim KM. 2007. A study on the developing various menus in hotel restaurants'. Master's thesis. Woosong University, Daejeon, Korea. pp 1-2, p 24.

Kim YN. 2008. A study on figuration of court banquet serving in Joseon period -Focusing on Youngjeob Dogam Euigwae-. Master's thesis. Daejeon University, Daejeon, Korea. p 6.

Lee HG, Oh MY. 1995. Consciousness, knowledge and food preferences for the Korean traditional foods of high school students in Seoul. J Korean Home Econ Assoc 33(4):65-87.

Lee HS, Shin MJ. 2008. Recognition and preference of Korean traditional Boyangsik. J East Asian Soc Dietary Life 18(5):684-691.

Lee JH. 2008. Perception of students of related majors on local foods and local specialties under the intellectual property right. Master's thesis. Sookmyung Women's University, Seoul, Korea. p 2

Lee SJ. 2010. Strategies to vitalize food tourism as a new Korean wave content. Gyeonggi Res Int 2010(10):1-212.

Lee SY, Han BR. 2012. A study on the royal banquet dishes in Naeoejinyeon-Deungnok in 1902. Korean J Food Culture 27(2):128-141. crossref(new window)

Min KH. 2010. Recognition and preference of university students on Korean food in Australia. Korean J Culin Res 16(5):92-102.

Oh SD. 2012. A literature review of Dasik in the Joseon dynasty royal palace. Korean J Food Culture 27(3):316-323. crossref(new window)

Park HY, Ahn MW, Kim BW, Kim NY. 2014. Study on preferences and perception of Koreans and non-Koreans residing in Korea regarding globalization of Korean Foods. J East Asian Soc Dietary Life 24(2):155-165.

Park SJ. 2010. A study on the rank of Tteok in the royal feast cuisine. Master's thesis. Ewha Womans University, Seoul, Korea. pp 1-4.

Seo KH, Lee SB, Shin MJ. 2003. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Soc Food Cook Sci 19(6):715-722.

Seoul National University Bundang Hospital. 2004. Preference of Korean traditional Boyansik in summer. Available from: Accessed April 13, 2004.

Sim JY, Lee GC. 2006. A study on the recognition and educational needs for Korean traditional food culture among high school students -Focusing on the analysis of the content of technology.home economics based on the 7th curriculum-. J Korean Home Econ Educ Assoc 18(4):157-172.

Yoo JY, Cho HS, Park BH. 2013. Quality characteristics of tofu prepared with Lagocephalus lunaris powder. Korean J Food Preserv 20(4):495-501. crossref(new window)

Yoon SA, Park GS. 2013. Study on image, preference, importance and satisfaction to Korean traditional food of foreign visitors in Korea, Daegu. J East Asian Soc Dietary Life 23(2):184-196.