Kyung Rhan Chung
Biographic Data
| ID | 875110 |
|---|---|
| NAME | Kyung Rhan Chung |
| GIVEN NAMES | Kyung Rhan |
| FAMILY NAME | Chung |
| SIGNATURE | CHUNG K R |
| AFFILIATIONS | Academy of Korean Studies |
| VERIFIED | No |
| TOTAL WORKS | 16 |
| TOTAL CITATIONS | 77 |
| AUTHOR COUNT | 16 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 6 |
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
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…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
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…
Recovering the royal cuisine in Chosun Dynasty and its esthetics
We believe that researching the cuisine consumed by the royal family, in particular the king, during the 500-year long Chosun Dynasty is an interesting and meaningful endeavor. This task is an important part of unraveling the cultural significance of Korean cuisine in the 21st century, a new age of gastronomy. Until now, research has largely focused on recreating Chosun royal cuisine based on oral statements from staff in the last royal kitchen o…
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
One of the most famous misconceptions about Korean food history is the claim that “Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599.” This misinformation distorts the history of Korean food and downplays its value, serving as a significant obstacle to the development of the Korean food industry on the global stage. Genetically, it would take several millions of years for an introduced species of chi…
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
Aesthetics of Korean foods: The symbol of Korean culture
Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming increasingly standardized, mechanized, and automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicit…
Korean traditional fermented fish products: Jeotgal
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique document…
Understanding Korean food culture from Korean paintings
Background: In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently un…
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…
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…
Aesthetics of Korean foods: The symbol of Korean culture
Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming increasingly standardized, mechanized, and automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicit…
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 …
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
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…
Korean traditional fermented fish products: Jeotgal
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique document…
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
One of the most famous misconceptions about Korean food history is the claim that “Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599.” This misinformation distorts the history of Korean food and downplays its value, serving as a significant obstacle to the development of the Korean food industry on the global stage. Genetically, it would take several millions of years for an introduced species of chi…
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…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
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…
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 …
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
Aesthetics of Korean foods: The symbol of Korean culture
Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming increasingly standardized, mechanized, and automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicit…
Korean traditional fermented fish products: Jeotgal
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique document…
Understanding Korean food culture from Korean paintings
Background: In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently un…
Recovering the royal cuisine in Chosun Dynasty and its esthetics
We believe that researching the cuisine consumed by the royal family, in particular the king, during the 500-year long Chosun Dynasty is an interesting and meaningful endeavor. This task is an important part of unraveling the cultural significance of Korean cuisine in the 21st century, a new age of gastronomy. Until now, research has largely focused on recreating Chosun royal cuisine based on oral statements from staff in the last royal kitchen o…
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
One of the most famous misconceptions about Korean food history is the claim that “Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599.” This misinformation distorts the history of Korean food and downplays its value, serving as a significant obstacle to the development of the Korean food industry on the global stage. Genetically, it would take several millions of years for an introduced species of chi…
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…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
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…
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Food Quality and Safety Studies (11 works) · Nutrition, Health and Food Behavior (9 works) · Culinary Culture and Tourism (6 works) · Anthropology (5 works) · Biology (5 works) · Ethnic group (5 works) · Food Science (5 works) · Geography (5 works) · History (5 works) · Sociology (5 works)