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Park, Kang, Baik, Oh, Park, Paik, Choe, Lee, Kang, and Joung: A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2012; 17(5): 555-578.

Published online: 31 October 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.5.555

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 Kang1, Hyun Wook Baik2, Sang-Woo Oh3, Su-Jin Park, Hee Young Paik1, Jeong-Sook Choe, Jin-Young Lee, Min-Sook Kang, 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, hjjoung@snu.ac.kr

Received 30 May 2012       Revised 20 August 2012       Accepted 31 August 2012

Copyright © 2012 The Korean Society of Community Nutrition

Abstract

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

Figures and Tables

Table 1
Category of surveyed common Korean dish items by Korean Health and Nutrition Examination Survey's dishcode scheme
kjcn-17-555-i001
Table 2
Demographic characteristics of respondents
kjcn-17-555-i002

*: p < 0.05, ***: p < 0.001

Table 3
Response rate of prepared dishes among Korean common dishes to be perceived as HANSIK
kjcn-17-555-i003

1) Dish items are arranged by descending order of response rate as HANSIK

2) Percent of each dish category

Table 4
Response rate of non-prepared dishes among Korean common dishes to be perceived as HANSIK
kjcn-17-555-i004

1) Dish items are arranged by descending order of response rate as HANSIK

2) Potato, sweet potato and corn in grain category included steamed and grilled one

Table 5
List of Korean common dishes of which response rate as HANSIK is significantly different by gender1)
kjcn-17-555-i005

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

2) Potato and sweet potato included steamed and grilled one

*: p < 0.05, **: 0.001 ≤ p < 0.01, p < ***: p < 0.001 by χ2 test

Table 6
Response rate of Korean common dishes as HANSIK which is significantly different among age groups1)
kjcn-17-555-i006

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

*: p < 0.05, **: 0.001 ≤ p < 0.01, p < ***: p < 0.001 by χ2 test

Notes

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).

Appendix

Appendix

English name and explanation of Korean common dishes

kjcn-17-555-a001
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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