Dai-Ja Jang
Biographic Data
| ID | 3797008 |
|---|---|
| NAME | Dai-Ja Jang |
| GIVEN NAMES | Dai-Ja |
| FAMILY NAME | Jang |
| SIGNATURE | JANG D |
| AFFILIATIONS | Korea Food Research Institute |
| VERIFIED | No |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 49 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2019 |
| H-INDEX | 4 |
The history and science of Chongkukjang, a Korean fermented soybean product
With several thousands of years of tradition, Chongkukjang is one of Korea's most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynasty and kingdom of Silla, while si (豉, Chongkukjang) in Chaeksong was highly regarded according to the customs of Balhae. The fact that Koreans are good at creating fermented foods (善藏釀) is recorded in Samkukjiwijidongijeon (Records of the Th…
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction of r…
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000), wh…
Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity. The moisture and sali…
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction of r…
History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000), wh…
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity. The moisture and sali…
History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000), wh…
Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity. The moisture and sali…
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction of r…
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
The history and science of Chongkukjang, a Korean fermented soybean product
With several thousands of years of tradition, Chongkukjang is one of Korea's most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynasty and kingdom of Silla, while si (豉, Chongkukjang) in Chaeksong was highly regarded according to the customs of Balhae. The fact that Koreans are good at creating fermented foods (善藏釀) is recorded in Samkukjiwijidongijeon (Records of the Th…
Food Quality and Safety Studies (7 works) · Nutrition, Health and Food Behavior (6 works) · Biology (4 works) · Food Science (4 works) · History (3 works) · Pepper (3 works) · Philosophy (3 works) · Anthropology (2 works) · Chemistry (2 works) · Computer Science (2 works)