Chang Hyeon Lee
Biographic Data
| ID | 3797003 |
|---|---|
| NAME | Chang Hyeon Lee |
| GIVEN NAMES | Chang Hyeon |
| FAMILY NAME | Lee |
| SIGNATURE | LEE C H |
| AFFILIATIONS | Rural Development Administration |
| ORCID | 0000-0002-7373-0165 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 8 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
A new process on the basic formula of kimchi: Derived Kimchi From a Combination of Yangnyeom (Kimchi Sauce) and Vegetables
This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of vegetables that are the main ingredients. However, this process makes it difficult for Westerners who are…
Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
South Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipjang has been documented since the early Joseon period, but its traditional path has been severed, becoming a local specialty in some southern regions and altered into other forms of jang. However, some jongka (宗家, tr…
Ssam food recipe: A case study on jongka ancestral ritual food
Jongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral ritual food of jongka, “ssam (쌈).” Over many years, ssam has been gradually modified from its original form. This study seeks to identify the history of ssam's transformation and to determine its original form. Three re…
Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories
Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman) family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Ch…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories
Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman) family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Ch…
A new process on the basic formula of kimchi: Derived Kimchi From a Combination of Yangnyeom (Kimchi Sauce) and Vegetables
This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of vegetables that are the main ingredients. However, this process makes it difficult for Westerners who are…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
South Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipjang has been documented since the early Joseon period, but its traditional path has been severed, becoming a local specialty in some southern regions and altered into other forms of jang. However, some jongka (宗家, tr…
Ssam food recipe: A case study on jongka ancestral ritual food
Jongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral ritual food of jongka, “ssam (쌈).” Over many years, ssam has been gradually modified from its original form. This study seeks to identify the history of ssam's transformation and to determine its original form. Three re…
Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories
Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman) family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Ch…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
A new process on the basic formula of kimchi: Derived Kimchi From a Combination of Yangnyeom (Kimchi Sauce) and Vegetables
This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of vegetables that are the main ingredients. However, this process makes it difficult for Westerners who are…
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
Food Quality and Safety Studies (6 works) · Nutrition, Health and Food Behavior (5 works) · Culinary Culture and Tourism (4 works) · Geography (3 works) · History (3 works) · Archaeology (2 works) · Biology (2 works) · Food culture (2 works) · Food Science (2 works) · Genealogy (2 works)