Main description:

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

Contents:

Contents

Preface..................................................................................................................... vii

Acknowledgments..................................................................................................ix

Editors.......................................................................................................................xi

Contributors............................................................................................................xv

1 Korean Foods-History, Culture, and Characteristics............................1

Cherl-Ho Lee

2 Korean Diets and Their Tastes...................................................................23

Dae Young Kwon and Kyung Rhan Chung

3 Kimchi and Its Health Benefits...................................................................43

Kun-Young Park and Jaehyun Ju

4 Lactic Acid Bacteria in Kimchi...................................................................79

Hak-Jong Choi, Jieun Lee, and Ja-Young Jang

5 Health Benefits of Doenjang (Soybean Paste) and Kanjang

(Soybean Sauce)........................................................................................... 101

Kun-Young Park and Eui-Seong Park

6 Cheongkukjang........................................................................................... 145

Sunmin Park and James W. Daily

7 Biological Functions and Traditional Therapeutic Uses

of Kochujang (Red Pepper Paste).............................................................. 165

Dae Young Kwon and Soon-Hee Kim

8 Jeotgal (Fermented Fish): Secret of Korean Seasonings...................... 183

Ok Kyung Koo and Young Myoung Kim

9 Sikcho (Korean Vinegar)............................................................................ 217

Kwang-Soon Shin and Hoon Kim

10 Korean Ginseng: Composition, Processing, and Health Benefits.....233

Boo-Yong Lee

11 Yangnyeom (Spices) and Health Benefits............................................... 257

Hye-Kyung Na and Young-Joon Surh

12 Seed Oil (Sesame Seed, Perilla Seed)...................................................... 291

JaeHwan Lee, Mi-Ja Kim, and Mun Yhung Jung

13 Health Benefit Effects of Jukyeom (Bamboo Salt)................................ 319

Hyung-Min Kim, Jaehyun Ju, Phil-Dong Moon, Na-Ra Han,

Hyun-Ja Jeong and Kun- Young Park

14 Beneficial Effects of Cheonilyeom (a Mineral-Rich Solar

Sea Salt) on Health and Fermentation..................................................... 341

Jeong-Yong Cho, Lily Jaiswal, and Kyung-Sik Ham

15 Edible Korean Seaweed: A Source of Functional Compounds.......... 359

Sanjeewa K. K. Asanka, Hyun-Soo Kim, and You-Jin Jeon

16 Namul, the Korean Vegetable Dish.........................................................385

Young-Eun Lee

17 Bibimbap as a Balanced One-Dish Meal................................................ 421

Youn-Soo Cha

18 Korean Alcoholic Beverages: Makgeolli/Yakju..................................... 441

Seok-Tae Jeong, Han-Seok Choi, and Ji-Eun Kang

19 Clinical Trials of Some Korean Functional Foods................................463

Soo-Wan Chae and Su-Jin Jung

20 Functional Food Industry: Processing and Sanitation........................505

Jin-Hee Lee

21 Regulations of Korean Functional Foods............................................... 523

Ji Yeon Kim and Yeonkyung Lee

22 Future of Functional Foods in Korea....................................................... 539

Ki Won Lee, Jong Hun Kim, Sanguine Byun, and Jong-Eun Kim

Index......................................................................................................................553