탕평채 조리법의 표준화 및 오방색 청포묵 개발Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)
- Other Titles
- Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)
- Authors
- 최가람; 이솔; 이경애; 신말식; 김향숙
- Issue Date
- 2014
- Publisher
- 한국식생활문화학회
- Keywords
- Tangpyeongchae; obangsaek; cheongpomuk; standardization
- Citation
- 한국식생활문화학회지, v.29, no.1, pp.119 - 128
- Journal Title
- 한국식생활문화학회지
- Volume
- 29
- Number
- 1
- Start Page
- 119
- End Page
- 128
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/12981
- DOI
- 10.7318/KJFC/2014.29.1.119
- ISSN
- 1225-7060
- 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 Koreanpigments, chija and omija.
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