Journal List > Korean J Community Nutr > v.17(5) > 1038381

Korean J Community Nutr. 2012 Oct;17(5):555-578. Korean.
Published online October 31, 2012.
Copyright © 2012 The Korean Society of Community Nutrition
A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area
Young-Hee Park, Minji Kang,1 Hyun Wook Baik,2 Sang-Woo Oh,3 Su-Jin Park, Hee Young Paik,1 Jeong-Sook Choe, Jin-Young Lee, Min-Sook Kang and Hyojee Joung4
Department of Agrofood Resources, National Academy of Agricultural Science, Suwon, Korea.
1Department of Foods and Nutrition, Seoul National University, Seoul, Korea.
2Department of Internal Medicine, Division of Gastroenterology & Clinical Nutrition, DMC Bundang Jesaeng Hospital, Sungnam, Korea.
3Dongguk University Ilsan Hospital, Gyeonggi, Korea.
4Graduate School of Public Health, Seoul National University, Seoul, Korea.

Corresponding author: Hyojee Joung, Graduate School of Public Health, Seoul National University, 1 Kwanak-ro, Gwanak-gu, Seoul 154-742, Korea. Tel: (02) 880-2716, Fax: (02) 762-9105, Email:
Received May 30, 2012; Revised August 20, 2012; Accepted August 31, 2012.


This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul · sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang · yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen · mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

Keywords: HANSIK; Korean food; perception; common food


Table 1
Category of surveyed common Korean dish items by Korean Health and Nutrition Examination Survey's dishcode scheme
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Table 2
Demographic characteristics of respondents
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Table 3
Response rate of prepared dishes among Korean common dishes to be perceived as HANSIK
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Table 4
Response rate of non-prepared dishes among Korean common dishes to be perceived as HANSIK
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Table 5
List of Korean common dishes of which response rate as HANSIK is significantly different by gender1)
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Table 6
Response rate of Korean common dishes as HANSIK which is significantly different among age groups1)
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This work is carried out with the support of 'Research Program for Agricultural Science and Technology Development', National Academy of Agricultural Science, Rural Development Administration, Republic of Korea (Project No. PJ007211).


English name and explanation of Korean common dishes

1) Dish items are arranged by alphabetical order of English name of Korean common dishes in each dish category

2) Items expressed in bold type represent dish category

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