KR20150004450A - Bibimbap Comprising Bulgogi Source for Bibimbap with Improved Taste - Google Patents

Abstract

The present invention provides a sauce for bibimbap containing soy sauce as a main ingredient, sugar, chopped garlic, chopped leek, pear juice, sesame oil, roasted sesame, pepper, and starch syrup. The present invention provides bibimbap comprising the sauce for bibimbap. The bibimbap of the present invention has high palatability in foreigners or children who do not enjoy eating bibimbap due to a spicy taste of hot pepper paste usually used as a sauce for the bibimbap.

Description

{Bibimbap Comprising Bulgogi Source for Bibimbap with Improved Taste}

The present invention relates to a bibimbap of improved palatability including a roasted meat flavor source for bibimbap.

Bibimbap is a kind of bibimbap made by changing the ingredients according to the seasons. It is usually made of rice in a delicately prepared bowl and served with a variety of herbs and vegetables, and meat, eggs, sashimi or sashimi Is added to rice and puts in a sauce based mainly on kochujang. It is a favorite menu not only in home cooking but also in food culture as it is suitable to Korean taste.

Because bibimbap is mixed with a variety of seasonings and vegetables, it can be used as diet food or health food. It should be able to make use of various advantages of bibimbap to make harmony in terms of preference. The taste of such bibimbap depends mostly on the sauce .

The source used for bibimbap is mainly based on kochujang, and it is true that the pungent taste of kochujang lowers the palatability of foreigners and children, and it is necessary to develop new bibimbap sauce for people who do not enjoy spicy taste.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

As a result of efforts to develop bibimbap sauce and bibimbap having high palatability for foreigner, especially Chinese, it has been confirmed that the sauce for roasted beef bibimbap containing soy sauce as its main raw material has high palatability to Chinese people, and the bibimbap And also shows high palatability, thereby completing the present invention.

It is therefore an object of the present invention to provide a source for bibimbap.

Another object of the present invention is to provide a bibimbap including the sauce for the bibimbap.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to one aspect of the present invention, there is provided a sauce for bibimbap comprising soy sauce as a main raw material and containing sugar, chopped garlic, chopped green onion, paprika, sesame oil, roasted sesame seeds, pepper and syrup.

As a result of efforts to develop bibimbap sauce and bibimbap having high palatability for foreigner, especially Chinese, it has been confirmed that the sauce for roasted beef bibimbap containing soy sauce as its main raw material has high palatability to Chinese people, and the bibimbap Also, it was confirmed that it showed high palatability.

The sauce for bibimbap of the present invention and the bibimbap containing the sauce generally have high palatability for foreigners and children who are reluctant to bibimbap because of the spicy taste of red pepper paste used as a source of bibimbap.

According to one embodiment of the present invention, the sauce for bibimbap of the present invention contains soy sauce as its main raw material and includes sugar, chopped garlic, chopped green onion, paprika, sesame oil, roasted sesame seeds, pepper and syrup, May be additionally included.

According to another embodiment of the present invention, the source for bibimbap of the present invention comprises 13.0-19.0 parts by weight of sugar, 6.0-10.0 parts by weight of chopped garlic, 6.0-10.0 parts by weight of chopped green bean, 55.0-75.0 parts by weight of juice, 6.0-10.0 parts by weight of sesame oil, 6.0-10.0 parts by weight of roasted sesame, 2.0-4.0 parts by weight of pepper and 13.0-19.0 parts by weight of starch syrup.

According to a specific embodiment of the present invention, the source for the bibimbap of the present invention is composed of 15.0-18.0 parts by weight of sugar, 7.0-9.0 parts by weight of chopped garlic, 7.0-9.0 parts by weight of chopped green bean, 65.0-70.0 parts by weight of juice, 7.0-9.0 parts by weight of sesame oil, 7.0-9.0 parts by weight of roasted sesame, 3.0-4.0 parts by weight of pepper and 15.0-18.0 parts by weight of starch syrup.

According to another aspect of the present invention, there is provided a bibimbap comprising the source for the bibimbap of the present invention.

According to the present invention, the bibimbap of the present invention includes spinach, carrot, zucchini, bean sprouts, bellflower, fern, radish, shiitake mushroom, chopped beef, cocktail shrimp, abalone, squid, egg and rice, And spices may be further included.

The bibimbap production method of the present invention will be described in detail in each step as follows:

Step (a): Preparing the bibimbap material

According to the present invention, cooked rice prepared in a bibimbap, carrots, zucchini, bean sprouts, bellflower, bracken, radish, shiitake mushroom, chopped beef, cocktail shrimp, abalone, squid and egg are prepared.

First, all of the above materials are cleaned by running water.

Spinach is boiled in water, rinse in cold water, remove the water and then salt, chopped garlic, chopped wave, sesame oil, sesame, and cooked.

Carrots are about 5-6 centimeters long and about 0.3 centimeters thick, then roasted in medium frying pan, then salt.

Peel the zucchini about 5-6 cm in length, about 0.3 ㎝ thick, and then about 30 seconds to roast about a few seconds, then spread salt and cool.

Roasted bean sprouts, boil in boiling water, rinse in cold water, remove the water and go to salt and sesame oil.

The bellflower is about 5-6 cm in length, about 0.3 ㎝ in thickness, then rinse with salt, remove the bitter taste, then roast in the middle fire and then go to salt.

Ferns are well watered and then sliced to about 5-6 cm, roasted for about 3 minutes in medium fire, then sesame oil and salt.

Boil about 5-6 centimeters long and about 0.3 centimeters thick, then marinate in salt for a while, stir in medium fire, then add salt, chopped garlic, chopped green onion and sesame oil.

Shiitake sliced thinly, put grease in the pan and fry in medium fire, and go to salt and sesame oil.

The beef is about 5-6 ㎝ long, about 0.3 ㎝ thick, and then boiled with meat sauce, boiled for about 30 minutes, then stir in the middle fire, then cool.

The cocktail shrimp is tasted in salt water after removing the tail and makes the best use of shape.

Abalone slices thinly, put sesame oil on the pan, and fry it in a weak fire.

Cut squid about 5-6 cm long and 0.3 cm thick, soak in salt water and soften as much as possible.

Eggs are yellowish white zidan, about 5-6 cm in length and about 0.3 ㎝ in thickness.

Step (b): Step of preparing rice

Cook rice to bibimbap.

The rice used in the present invention can be prepared by various methods known in the art.

According to one embodiment of the present invention, the rice used in the bibimbap of the present invention is prepared by boiling instant rice sold on the market or by using a microwave oven.

According to one embodiment of the present invention, the amount of rice for one serving of bibimbap is 200-230 g.

According to another embodiment of the present invention, the rice serving for one serving of bibimbap is 205-215 g.

According to a specific embodiment of the present invention, the serving amount of rice for the bibimbap of the present invention is 210 g.

Step (c): mixing the bibimbap material and the source for bibimbap

The bibimbap material of the present invention is mixed with the bibimbap material and rice obtained in the above steps (a) and (b).

According to one embodiment of the present invention, the bibimbap of the present invention comprises 13.0-19.0 parts by weight of spinach, 4.0-8.0 parts by weight of carrot, 12.0-18.0 parts by weight of zucchini, 12.0-18.0 parts by weight of bean sprouts, 11.0 to 18.0 parts by weight of beef, 18.0 to 26.0 parts by weight of cocktail shrimp, 5.0 to 15.0 parts by weight of abalone, 12.0 to 18.0 parts by weight of squid, 12.0-18.0 parts by weight and 25.0-35.0 parts by weight of yellowish white zirconia.

The above-mentioned parts by weight of the bibimbap material are based on the weight before cooking.

According to another embodiment of the present invention, the bibimbap of the present invention comprises 15.0-18.0 parts by weight of spinach, 5.0-7.0 parts by weight of carrot, 15.0-17.0 parts by weight of zucchini, 13.0-16.0 parts by weight of bean sprouts, 10.0 parts by weight of fern, 7.0-9.0 parts by weight of fern, 13.0-15.0 parts by weight of mushroom, 14.0-17.0 parts by weight of mushroom, 31.0-35.0 parts by weight of beef, 20.0-23.0 parts by weight of cocktail shrimp, 8.0-12.0 parts by weight of rolled squid, 13.0-16.0 parts by weight and 27.0-32.0 parts by weight of a yellowish white zipper.

The bibimbap source for one serving of bibimbap according to the present invention is 26-30 g, and the mixing amount can be controlled according to the user's preference.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a sauce for bibimbap containing soy sauce as a main ingredient and containing sugar, chopped garlic, chopped green onion, paprika, sesame oil, roasted sesame seeds, pepper and syrup.

(b) The present invention provides a bibimbap comprising the source for the bibimbap of the present invention.

(c) The bibimbap of the present invention generally exhibits high palatability for foreigners and children who are reluctant to bibimbap because of the pungent taste of the red pepper paste used as a source of bibimbap.

Figure 1 is a photograph of the sensory evaluation of the 2012 Shanghai Food Fair.
Fig. 2 shows the results of the question about why Korean food is preferred.
Figure 3 shows the results of the questionnaire survey on the ethnic food preference.
Figure 4 shows the sensory evaluation results for bibimbap spicy sauce (No. 54463) and sweet taste sauce (No. 85205).
Figure 5 shows the results of sensory evaluation for traditional bibimbap & spicy sauce (No. 88218) and traditional bibimbap & sweet taste sauce (No. 92511).
6 shows the results of sensory evaluation for high-grade bibimbap & spicy sauce (No. 50948) and high-grade bibimbap & sweet taste sauce (No. 21145).
7 is a graph comparing the results of the first sensory evaluation.
Figure 8 shows the results of the first sensory evaluation between Chinese and non-Chinese.
FIG. 9 is a result of the questionnaire evaluation for the bibimbap food.
10 is a photograph of the second developed bibimbap for export to China.
Fig. 11 is a photograph of the second sensory evaluation test.
FIG. 12 is a result of a survey on why Korean foods are preferred in the second sensory evaluation process.
FIG. 13 shows the results of questionnaires on the ethnic food preference in the second sensory evaluation process.
14 shows the results of sensory evaluation for bibimbap spicy sauce (No. 54463) and roasted meat sauce (No. 82414).
Fig. 15 shows the results of sensory evaluation of traditional bibimbap & spicy sauce (No. 88218) and traditional bibimbap & roast meat sauce (No. 62481).
Fig. 16 shows the results of sensory evaluation for high-grade bibimbap & spicy sauce (No. 77379) and high-grade bibimbap & roast meat sauce (No. 37231).
17 is a graph comparing the results of the second sensory evaluation.
18 is a graph showing the results of secondary sensory evaluation between Chinese and non-Chinese.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example: Results of primary sensory evaluation

We participated in the 2012 Shanghai Food Fair (FHC CHINA) and conducted a primary sensory evaluation for local Chinese and foreigners. In addition, a total of 32 foreigners, including Chinese, were surveyed for basic awareness and information demand related to Korean food and consumption behavior, as well as a sensory evaluation sheet reflecting the items and methods appropriate for sensory evaluation purpose. Respectively.

The collected questionnaires were validated by a total of 29 participants, except for those with insufficient responses through the primary review. The collected data were analyzed using SPSS 17.0 (ver.).

Basic awareness and information demand survey and sensory evaluation of first Korean meal (bibimbap) division Primary sensory evaluation Target scale A total of 32 foreigners participating in the 2012 Shanghai Food Fair (FHC CHINA) Active respondent 29 people area Shanghai New International Expo Center (SNIEC) Question time November 14 - November 16, 2012 Survey contents General characteristics of survey subjects Awareness of Korean Food Korean food information recognition level and degree of information acquisition Korean Food Information Delivery Bibimbap information recognition level and degree of information acquisition Bibimbap sensory evaluation

General characteristics of survey subjects

Table 2 shows the general characteristics of the subjects who participated in the questionnaire of the present invention. There were 20 respondents (69.0%) from China or Asia, and 1 from the United States or Europe. The number of Chinese and foreigners who attended the 2012 FHC CHINA was 29, (3.4%) and 'non-responding' (27.6%). Respondents' residential areas were Shanghai (15.7%), Shanghai (20.7%), China (20.7%), China (20.7%) and non-respondents (6.9%). Respectively. 14 (48.3%) were aged between 19 and 39, 44 were (44.8%) were between 40 and 65, and two (6.9%) were not. There were 20 men (69.0%), 8 women (27.6%) and 1 non-responding person (3.4%), while 27 people (93.1%) were Asian. (20.7%), six (20.7%), and $ (60,000) or more, respectively, of the household income of "less than $ 30,000," 27.6% (10.3%), and 'non-responding' (6.9%). The marriage status was followed by 14 married (48.3%), 9 married (31.0%) married, 4 married (13.8%) and 2 non-responded (6.9%). The final level of education was 13 students (44.8%), 'bachelor degree' (24.1%), 'masters' (17.2%), 'high school graduates' (3.4%) and 'no answer' 10.3%).

General characteristics of survey subjects variable division Vacancy (person) ratio(%) Nationality China or Asia 20 69.0 America or Europe One 3.4 No answer 8 27.6 residence wound 15 51.7 Shanghai and other regions of China 6 20.7 Outside China 6 20.7 No answer 2 6.9 age 19-39 years 14 48.3 40-65 years 13 44.8 No answer 2 6.9 gender man 20 69.0 Woman 8 27.6 No answer One 3.4 race Hispanic One 3.4 Asian 27 93.1 No answer One 3.4 Household income Less than $ 30,000 8 27.6 30,000-39,999 6 20.7 40,000-49,999 3 10.3 50,000-59,999 6 20.7 More than 60,000 4 13.8 No answer 2 6.9 married single 9 31.0 Married maid 4 13.8 Married child 14 48.3 No answer 2 6.9 Final education High school graduate One 3.4 Bachelor's degree 7 24.1 College graduate 13 44.8 Master 5 17.2 No answer 3 10.3 Sum 29 100.0

Awareness of Korean Food

The respondents were asked whether they knew Korea well, 9% (31.0%), 6% (20.7%), 5% (17.2%) and 5% (6.9%), followed by two (6.9%) of the respondents. There were 9 respondents (31.0%), 6 respondents (20.7%), 6 respondents (20.7%), and 6 respondents (20.7%). , Followed by four (13.8%), three (10.3%), and one (3.4). There were 11 respondents (37.9%), 8 respondents (27.6%), 7 respondents (24.1%), and 7 respondents (6.9%), and "somewhat liked" one (3.4%).

Awareness of Korean Food variable division Vacancy (person) ratio(%) Awareness of Korea I do not know at all 2 6.9 I do not know much 5 17.2 usually 6 20.7 I know a little 5 17.2 Very familiar with 9 31.0 No answer 2 6.9 Recognition of Korean food I do not know at all One 3.4 I do not know much 4 13.8 usually 3 10.3 I know a little 6 20.7 Very familiar with 9 31.0 No answer 6 20.7 Think about Korean food I do not like it at all 0 0.0 I like it a little One 3.4 usually 2 6.9 I like it to some extent 8 27.6 I like it very much 11 37.9 No answer 7 24.1 Sum 29 100.0

Why do you prefer Korean food?

The results of the 5-point Likert scale were used for the reason why Korean food was preferred. The preference was composed of 5 points 'very satisfied', 4 points 'somewhat satisfactory', 3 points 'normal', 2 points 'somewhat unsatisfied' and 1 point 'not very satisfied'.

Ethnic Food Preferences

The results of the 5-point Likert scale for ethnic food preferences are shown in FIG. The preference was composed of 5 points 'very satisfied', 4 points 'somewhat satisfactory', 3 points 'normal', 2 points 'somewhat unsatisfied' and 1 point 'not very satisfied'.

Accuracy of Korean food information and communication

As a result of asking satisfaction about Korean food, 10 (34.5%), 8 (27.6%), 5 (17.2%), and 5 (13.8%), and "somewhat dissatisfied" (6.9%). As a result of asking the intention to buy Korean food, 25 (86.2%) of them said that they were willing to buy Korean food. As a result of questioning the intention to visit the Korean restaurant, 21 (72.4%) said that they were willing to visit the Korean restaurant. 24 (82.7%) answered that they had intention to refer Korean food to their acquaintances and that they were willing to refer Korean food to their acquaintances. When asked about the number of visits to the Korean restaurant, 'most of the day' was the most common with 6 (20.7%).

Accuracy of Korean food information and communication variable division Vacancy (person) ratio(%) Korean food promotion I do not like it at all 0 0.0 Somewhat displeased 2 6.9 usually 5 17.2 I like it to some extent 10 34.5 I like it very much 4 13.8 No answer 8 27.6 Intention to purchase Korean food Not at all 0 0.0 Somewhat absent One 3.4 usually One 3.4 To some extent 17 58.6 Very In Stock 8 27.6 No answer 2 6.9 Intention to visit Korean restaurant Not at all One 3.4 Somewhat absent 2 6.9 usually 3 10.3 To some extent 15 51.7 Very In Stock 6 20.7 No answer 2 6.9 Intention to recommend Korean food to acquaintances Not at all 0 0.0 Somewhat absent 2 6.9 usually One 3.4 To some extent 17 58.6 Very In Stock 7 24.1 No answer 2 6.9 Visits to Korean Restaurants almost everyday 6 20.7 1-2 times a week 5 17.2 1-2 times this week 2 6.9 Once a month 3 10.3 Once in a season 4 13.8 Once a year 5 17.2 I have never been to 2 6.9 No answer 2 6.9 Sum 42 100.0

Bibimbap information recognition level and degree of information acquisition

When asked about whether they like bibimbap, 24 people (82.8%) preferred it. When asked about the frequency of eating bibimbap, 14 people (48.3%) answered "more than 10 times". The respondents who answered "Bibimbap" were 11 (37.9%), 8 (27.6%), 6 (20.7%), and 2 6.9%), and 2 non-respondents (6.9%). More than half of respondents (15.7%) answered that they can not make bibimbap. Among the bibimbap ingredients, 18 (17.6%) of the beef, 16 (15.7%) of the mushroom, 14 (13.7%) of the spinach, 11 (10.8%) of the bean sprouts, (9.8 percent), bellflowers (8.8 percent), lettuce (9.8 percent), carrots (6.9 percent), pumpkins (6.9 percent) Others' (1.0%). Among them, 12 (41.4%), others (4) (13.8%), two miso (6.9%), one soy sauce (3.4%) were the most suitable bibimbap sauce, And 'Curry' (3.4%).

Bibimbap information recognition level and degree of information acquisition variable division Vacancy (person) ratio(%) Whether you like bibimbap Likes 24 82.8 I do not like it. 2 6.9 No answer 3 10.3 Number of times you ate bibimbap One or two 3 10.3 3-5 7 24.1 More than 10 times 14 48.3 Etc 3 10.3 No answer 2 6.9 The route I ate bibimbap Request of a Korean friend 8 27.6 Friend request 6 20.7 Advertising 2 6.9 Etc 11 37.9 No answer 2 6.9 Whether you can make bibimbap have 11 37.9 none 15 51.7 No answer 3 10.3 Preferred material among bibimbap materials Bean sprouts 11 10.8 spinach 14 13.7 pumpkin 7 6.9 cucumber 10 9.8 carrot 7 6.9 Lettuce 9 8.8 Bellflower 9 8.8 mushroom 16 15.7 beef 18 17.6 Etc One 1.0 Bibimbap sauce Kochujang 12 41.4 Miso 2 6.9 Soy sauce One 3.4 Curry One 3.4 Etc 4 13.8 No answer 9 31.0

Bibimbap sensory evaluation

The sensory evaluation results for the first developed bibimbap spicy sauce (No. 54463) and sweet taste sauce (No. 85205) for export to China are shown in FIGS. 4A and 4B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The sensory evaluation results of the first developed Chinese traditional bibimbap and spicy sauce (No. 88218) and the traditional bibimbap & sweet sauce (No. 92511) were as shown in FIGS. 5A and 5B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The sensory evaluation results of the first developed high-grade bibimbap & spicy sauce (No. 50948) for Chinese export and the high-grade bibimbap & sweet taste sauce (No. 21145) are shown in FIGS. 6A and 6B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The first developed Chinese traditional bibimbap and spicy sauce (No. 88218), the traditional bibimbap & sweet taste sauce (No. 92511), the premium bibimbap & spicy taste sauce (No. 50948), the high quality bibimbap & . 21145) are shown in Figs. 7A and 7B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

Comparison of sensory evaluation results between Chinese and non-Chinese

We analyzed whether there were significant differences in the first sensory evaluation results of 21 Chinese and 6 non-Chinese people participating in the 2012 Shanghai Food Fair (FHC CHINA). For the comparison of sensory evaluation results between Chinese and non - Chinese, 2 non - responders were excluded. Finally, 27 responses were obtained from statistical analysis using SPSS 20.0 (ver.).

The analysis method was Shapiro-Wilk test for normality test and Mann-Whitney test method for non-parametric statistical test between two groups. In the sensory evaluation test, the significance of Shapiro-Wilk statistic was less than 0.05, And it was analyzed by nonparametric statistical method.

First sensory evaluation results between Chinese and non-Chinese division Mean Rank Mann-
Whitney U
(Sig.) Mean Rank Mann-
Whitney U
(Sig.) Sample No. 54463 85205 sauce Color of the source Chinese 13.95 62.0
(.950) 12.95 41.0
(.134) Non-Chinese 14.17 17.67 Taste of sauce Chinese 12.79 37.5
(.111) 14.83 45.5
(.268) Non-Chinese 18.25 11.08 Incense of sauce Chinese 13.29 48.0
(.345) 13.38 50.0
(.426) Non-Chinese 16.50 16.17 Degree of spicy taste Chinese 14.52 52.0
(.506) 14.67 49.0
(.395) Non-Chinese 12.17 11.67 Source amount Chinese 13.43 51.0
(.445) 13.62 55.0
(.606) Non-Chinese 16.00 15.33 Sample No. 88218 92511 Export to China
Traditional Bibimbap Form before mixing Chinese 13.90 61.0
(.901) 14.14 60.0
(.853) Non-Chinese 14.33 13.50 After Mixing Mode Chinese 12.64 34.5
(.069) 13.50 52.5
(.496) Non-Chinese 18.75 15.75 Overall flavor Chinese 13.62 55.0
(.607) 14.48 53.0
(.528) Non-Chinese 15.33 12.33 Overall color Chinese 13.10 44.0
(.238) 13.52 53.0
(.528) Non-Chinese 17.17 15.67 Overall flavor Chinese 12.57 33.0
(.063) 14.31 56.5
(.689) Non-Chinese 19.00 12.92 Sample No. 50948 21145 Export to China
Premium Bibimbap Form before mixing Chinese 13.21 53.0
(.783) 13.50 36.0
(.199) Non-Chinese 12.33 9.50 After Mixing Mode Chinese 12.66 50.5
(.657) 12.25 49.5
(.744) Non-Chinese 14.08 13.25 Overall flavor Chinese 13.08 55.5
(.918) 12.36 51.5
(.854) Non-Chinese 12.75 12.92 Overall color Chinese 13.37 50.0
(.635) 13.19 41.5
(.365) Non-Chinese 11.83 10.42 Overall flavor Chinese 13.03 56.5
(.973) 12.17 48.0
(.673) Non-Chinese 12.92 13.50

The results showed that there was no significant difference in all the evaluation items of Chinese and non - Chinese.

Example 2: Development and standardization of the final bibimbap recipe

Based on the results of the first sensory evaluation and the opinions of several consultants in Shanghai, China, it was necessary to revise the first developed Chinese bibimbap for export and bibimbap sauce recipe. Therefore, the present inventors conducted a survey to collect basic data for revising the bibimbap and bibimbap source recipe for Chinese export using the Chinese network. Questionnaires were surveyed via e-mail, and questionnaires were revised and supplemented with expert advice. The collected questionnaires were validated by 71 respondents, except for those with insufficient responses. The collected data were analyzed using SPSS 17.0 (ver.).

Survey for Chinese export bibimbap and bibimbap sauce recipe division Primary sensory evaluation Target scale A total of 73 Chinese residents residing in China Active respondent 71 people Survey method E-mail Question time January 7 - January 10, 2013 Survey contents General characteristics of survey subjects Awareness level of Korean food Bibimbap information recognition level Bibimbap food ingredients evaluation

General characteristics of survey subjects

Table 8 shows the general characteristics of the subjects who participated in the questionnaire. The respondents were responded to a total of 71 Chinese respondents living in China. The respondents were male (33.3%) and female (47.2%), aged 20 to 69 (97.2%) There were many. The nationality was the largest with 70 (98.6%) in China and one (1.4%) in Taiwan. 52 (73.2%) were resident in other areas such as Suzhou, Changchun and Jilin, and 11 (15.5%) in Guangzhou, 6 (8.5%) in Beijing, %). The race was Asian (71%) (100%).

General characteristics of survey subjects variable division Vacancy (person) ratio(%) gender man 24 33.3 Woman 47 66.2 age Teenager 0 0.0 20's 69 97.2 30s 0 0.0 40s 0 0.0 50s 2 2.8 60s 0 0.0 70s 0 0.0 Nationality China 70 98.6 Outside China One 1.4 residence Beijing 6 8.5 wound One 1.4 Guangzhou 11 15.5 Hong Kong One 1.4 Hangzhou 0 0.0 Etc 52 73.2 race Asian 71 100.0 White 0 0.0 black 0 0.0 Hispanic 0 0.0 Indian 0 0.0 Etc 0 0.0 Sum 71 100.0

The level of perception of Korean food by survey subjects

When asked whether they had ever eaten Korean food, 66 (93.0%) answered "Yes" and 5 (7.0%) answered "No", and most respondents answered that they had eaten Korean food. Among them, 27 people (38.0%), bibimbap (31.0%), tteokbokki (21.1%), others (6) (8.5% There were many responses.

Awareness level of Korean food variable division Vacancy (person) ratio(%) Have you ever eaten Korean food? Yes 66 93.0 no 5 7.0 Mostly eaten in Korean food bibimbap 22 31.0 Bulgogi 27 38.0 Tteokbokki 15 21.1 Samgyetang One 1.4 Etc 6 8.5 Sum 71 100.0

Bibimbap information level

When asked whether they had eaten bibimbap for the survey subjects, 69 (97.2%) answered "Yes" and 1 (1.4%) answered "No", and most respondents answered that they had eaten bibimbap. There were 63 respondents (88.7%), no taste (6) (8.7%) and 2 non-responders (2.8%). When asked about the taste of bibimbap, 28 (39.4%) said that they had a good texture, 24 (38.1%) said they had a delicious sauce, 8 (11.3) 3 respondents (4.2%) and 8 non-responders (11.3%) responded in the order of 'I like the appearance'. When bibimbap was not tasty, it was asked in a narrative style about why it was so, and opinions such as 'rice is too tired' and 'basic is hot pepper sauce and its taste is monotonous' came out. (45.1%), 25 people (35.2%), 8 people (11.3%), and 'very warm' (35.2%), 'normal' and 'very warm' when asked about the spicy taste of bibimbap (5.6%), and 2 people (2.8%) who did not feel at all.

Bibimbap information recognition level variable division Vacancy (person) ratio(%) Have you ever tried bibimbap? Yes 69 97.2 no One 1.4 What was the flavor of bibimbap? It was delicious 63 88.7 It was not good. 6 8.7 No answer 2 2.8 Why bibimbap is delicious The ingredients are fresh 8 11.3 The sauce is delicious 24 38.1 I like the appearance. 3 4.2 I like the texture. 28 39.4 Etc 0 0.0 No answer 8 11.3 Spicy taste of bibimbap It was so lustful. 4 5.6 It was reasonably lighter. 32 45.1 is average 8 11.3 Not so bad 25 35.2 I did not get tired at all. 2 2.8 Sum 71 100.0

Bibimbap food ingredients evaluation

The results of the 5-point Likert scale for the ingredients of bibimbap are shown in FIG. The preference was composed of 5 points 'very satisfied', 4 points 'somewhat satisfactory', 3 points 'normal', 2 points 'somewhat unsatisfied' and 1 point 'not very satisfied'. Table 5 shows the results of the 5-point Likert scale. The preference was composed of 5 points 'very much', 4 points 'somewhat more', 3 points 'normal', 2 points 'almost no' and 1 point 'none'.

The results of the evaluation of the degree of the usual favorite hot spots using the 5-point Likert scale are shown in Table 18. The preference was composed of 5 points of 'very spicy taste', 4 points of 'slightly spicy taste', 3 points of 'normal', 2 points of 'almost unspotted taste' and 1 point of 'no taste at all'.

Evaluate rice and spicy taste which are usually preferred variable division Likert scale (dot) Rice texture Hardness 2.9 Gluiness 3.5 Hot - 3.0

In the question about the recipe of the usual favorite herbs, 43 (60.6%), 13 (18.3%), 11 (15.5%), and 3 others (4.2%) were fried, And 1 respondent (1.4%).

Favorite herb recipe everyday variable division Vacancy (person) ratio(%) Favorite herb recipe everyday Dough 11 15.5 Decimation 13 18.3 stir-fry 43 60.6 Etc 3 4.2 No answer One 1.4 Sum 71 100.0

As a result of the first sensory evaluation based on the first bibimbap recipe for exporting to China, the result of questionnaire survey for collecting the basic data for revising the recipe for Chinese people, and the consultation of the Home Home Cooks Co., We developed a second recipe for bibimbap for export.

Second developed Chinese traditional bibimbap recipe for export Food name Material name Requirement (g) how to make Spinach herb spinach 40.0 Spinach is boiled in water, rinse in cold water, subtract the water, then salt, chopped garlic, chopped wave, sesame oil, sesame Salt 1.2 chopped garlic 2.1 Chopped wave 1.5 Sesame oil 0.3 Sesame 0.5 Carrot herb carrot 15.0 The carrots are about 5-6㎝ long and about 0.3㎝ thick, then stir in the medium fire and then salt Salt 1.0 cooking oil 2.0 Zucchini herbs squash 40.0 Peel the zucchini in about 5-6㎝ long, about 0.3㎝ thick, and then boil it for about 30 seconds, then spread the salt and cool it Salt 1.3 cooking oil 2.0 Bean sprouts Bean sprouts 30.0 Roasted bean sprouts, boil in boiling water, rinse in cold water, remove water and go to salt and sesame oil Salt 1.2 Sesame oil 0.3 Bellflower herb Bellflower 20.0 The bellflower is about 5-6㎝ long and is about 0.3cm thick. Then, rinse with salt, remove the bitter taste, stir in medium fire, Salt 1.4 cooking oil 2.0 Brackish herb Bracken 20.0 Ferns are soaked in water and then shred to about 5-6㎝, roasted for about 3 minutes in medium fire, then sesame oil and salt Salt 1.2 Sesame oil 0.3 cooking oil 1.0 Flesh radish 30.0 Boil about 5-6㎝ long and about 0.3㎝ thick, then marinate salt for a while, then stir in the medium fire, then salt, chopped garlic, chopped green onion and sesame oil Salt 1.0 chopped garlic 2.2 Chopped wave 1.5 Sesame oil 0.2 Beef (chopped) Beef (chopped) 30.0 After finishing the meat sauce over minced beef, it is boiled for about 30 minutes, roasted in a weak fire and cooled down Soy sauce 2.5 Sugar 1.3 chopped garlic 2.0 Chopped wave 2.0 Salt 1.0 pepper 0.2 Sesame oil 0.4 Sesame 0.5 Yellow-white zidane egg 60.0 Eggs are yellowish white zidan, about 5-6㎝ long, about 0.3cm thick cooking oil 2.0 rice Instant rice

Second developed high-grade bibimbap recipe for export to China Food name Material name Requirement (g) how to make Spinach herb spinach 30.0 Spinach is boiled in water, rinse in cold water, subtract the water, then salt, chopped garlic, chopped wave, sesame oil, sesame Salt 0.5 chopped garlic 2.1 Chopped wave 1.5 Sesame oil 0.3 Sesame 0.5 Carrot herb carrot 10.0 The carrots are about 5-6㎝ long and about 0.3㎝ thick, then stir in the medium fire and then salt Salt 0.6 cooking oil 2.0 Zucchini herbs squash 30.0 Peel the zucchini in about 5-6㎝ long, about 0.3㎝ thick, and then boil it for about 30 seconds, then spread the salt and cool it Salt 0.8 cooking oil 2.0 Bean sprouts Bean sprouts 30.0 Roasted bean sprouts, boil in boiling water, rinse in cold water, remove water and go to salt and sesame oil Salt 0.8 Sesame oil 0.3 Bellflower herb Bellflower 15.0 The bellflower is about 5-6 cm in length and is about 0.3 cm thick. Then rinse it with salt, remove the bitter taste, roast it in the middle fire and salt Salt 1.0 cooking oil 2.0 Brackish herb Bracken 15.0 Ferns are soaked in water and then shred to about 5-6㎝, roasted in medium fire for 3 minutes, then sesame oil and salt Salt 0.7 Sesame oil 0.3 cooking oil 1.0 Flesh radish 25.0 Boil about 5-6㎝ long and about 0.3㎝ thick, then marinate salt for a while, then stir in the medium fire, then salt, chopped garlic, chopped green onion and sesame oil Salt 1.0 chopped garlic 2.2 Chopped wave 1.5 Sesame oil 0.2 Shiitake mushroom herb Shiitake mushrooms 30.0 Shiitake sliced thinly, put grease in the pan, fry in medium fire, and go to salt and sesame oil Salt 0.5 Sesame oil 0.5 cooking oil 1.0 Beef Beef 60.0 After sprinkling meat sauce over about 5-6㎝ in length and about 0.3㎝ in thickness, boil it for about 30 minutes, stir in medium fire, cool down and cool Soy sauce 2.5 Sugar 1.3 chopped garlic 2.0 Chopped wave 2.0 Salt 0.5 pepper 0.2 Sesame oil 0.4 Sesame 0.5 Cocktail shrimp Cocktail shrimp 45.0 Cocktail shrimp are tasted with salt water after removing the tail to maximize appearance. Salt 1.0 abalone abalone 20.0 Abalone slices thinly, put sesame oil in the pan, and fry in a weak fire to salt. Salt 0.4 Sesame oil 0.5 squid Squid 30.0 Squid is about 5-6㎝ in length, about 0.3cm in thickness, and then dipped in salt water to soften as possible Salt 0.5 Yellow-white zidane egg 60.0 Eggs are yellowish white zidan, about 5-6㎝ long, about 0.3cm thick cooking oil 2.0 rice Instant rice

Secondly developed Chinese bibimbap sauce (hot spice) Food name Material name Requirement (g) how to make About hot pepper paste
Beef (chopped) 5.0 After finishing the meat sauce for about 30 minutes after finishing minced beef, roast the beef on the heated pan, and if the soup comes out by itself, put the red pepper paste in the middle fire for about 5 minutes. Sprinkle with sesame and mix it. Soy sauce 1.0 Sugar 1.0 chopped garlic 1.0 Chopped wave 2.0 Sesame oil 0.5 Sesame 0.5 Hot pepper paste 20.0

Second developed bibimbap sauce for Chinese export (Bulgogi taste) Food name Material name Requirement (g) how to make Bulgogi sauce
Soy sauce 30.0 Boil the finely ground juice, put all the ingredients, then mix well to prevent agglomeration Sugar 5.0 chopped garlic 2.5 Chopped chopped 2.5 Juice 20.0 Sesame oil 2.5 Stir-fried sesame 2.5 pepper 1.0 corn syrup 5.0

Example 3: Secondary sensory evaluation was conducted based on the second developed bibimbap recipe

The second sensory evaluation was conducted for Chinese and foreigners who were less than three months old from entering Korea by cooperation with the Chinese network of the present inventors and the international cooperation team of Hanyang University (FIG. 11). A total of 42 foreigners, including Chinese, were surveyed about the basic perception and information demand of Korean food such as perception and consumption behavior of Korean food, and a sensory evaluation paper reflecting the items and methods for sensory evaluation. The collected questionnaires were validated by a total of 42 respondents, except for those with insufficient responses through the primary review. The collected data were analyzed using SPSS 17.0 (ver.).

Basic recognition and information demand survey and sensory evaluation of the second Korean meal (bibimbap) division Secondary sensory evaluation Target scale A total of 42 Chinese and foreign residents who entered Korea for less than three months Active respondent 42 people in total area Hanyang University Food Safety Laboratory Question time May 24, 2013 Survey contents General characteristics of survey subjects Awareness of Korean Food Korean food information recognition level and degree of information acquisition Korean Food Information Delivery Bibimbap information recognition level and degree of information acquisition Bibimbap sensory evaluation

General characteristics of survey subjects

Table 18 shows the general characteristics of the subjects who participated in the questionnaire. The respondents answered that they had a valid response to 42 Chinese and foreigners who entered Korea less than 3 months, and 40 or 95.2% of the respondents were from China or Asia and 2.8% . Respondents' residential areas were in the order of 30 (71.4%) in Shanghai and China, 11 (26.2%) out of China, and 1 (2.4%) in nonresponse. The ages ranged from 19 to 39 years (92.9%), 40 to 65 years (4.8%), and no response (2.4%). There were 9 men (21.4%), 32 women (76.2%), and 1 non-responding person (2.4%), while 35 people (83.3%) were Asian. Household income was 28 (66.7%), 'non-responding' 5 (11.9%), '30, 000-39,999 dollars' 4 (9.5%) and '40, 000-49,999 dollars' Respectively. The marriage status was followed by 38 (90.5%) married, 2 married (4.8%) married, 1 married (2.4%) and 1 non-responding (2.4%). The final educational background was 'College graduate' (42.9%), 'High school graduate' (21.4%), 'Masters' (16.7%), 'Bachelor degree' (16.7%), 'No answer' 2.4%).

General characteristics of survey subjects variable division Vacancy (person) ratio(%) Nationality China or Asia 40 95.2 America or Europe 0 0.0 No answer 2 4.8 residence wound 0 0.0 Shanghai and other regions of China 30 71.4 Outside China 11 26.2 No answer One 2.4 age 19-39 years 39 92.9 40-65 years 2 4.8 No answer One 2.4 gender man 9 21.4 Woman 32 76.2 No answer One 2.4 race Hispanic 6 14.3 Asian 35 83.3 No answer One 2.4 Household income Less than $ 30,000 28 66.7 30,000-39,999 4 9.5 40,000-49,999 2 4.8 50,000-59,999 0 0.0 More than 60,000 3 7.1 No answer 5 11.9 married single 38 90.5 Married maid One 2.4 Married child 2 4.8 No answer One 2.4 Final education High school graduate 9 21.4 Bachelor's degree 7 16.7 College graduate 18 42.9 Master 7 16.7 No answer One 2.4 Sum 42 100.0

Awareness of Korean Food

The respondents were asked whether they were familiar with Korea, 16 (38.1%), 12 (28.6%), 9 (21.4%), (9.5%), respectively. The question of whether or not they know Korean food well was answered by 15 people (35.7%), 14 people (33.3%), 8 people (19.0%), And 4 (9.5%). There were 19 respondents (45.2%), 10 very satisfied (23.8%), 6 respondents (14.3%), and 6 respondents Followed by five (11.9%).

Awareness of Korean Food variable division Vacancy (person) ratio(%) Awareness of Korea I do not know at all 0 0.0 I do not know much 4 9.5 usually 12 28.6 I know a little 9 21.4 Very familiar with 16 38.1 No answer One 2.4 Recognition of Korean food I do not know at all 0 0.0 I do not know much 4 9.5 usually 14 33.3 I know a little 8 19.0 Very familiar with 15 35.7 No answer One 2.4 Think about Korean food I do not like it at all 0 0.0 I like it a little 5 11.9 usually 6 14.3 I like it to some extent 19 45.2 I like it very much 10 23.8 No answer 2 4.8 Sum 42 100.0

Why do you prefer Korean food?

The results of the 5-point Likert scale for the reasons why Korean food is preferred are shown in FIG. The preference was composed of 5 points 'very satisfied', 4 points 'somewhat satisfactory', 3 points 'normal', 2 points 'somewhat unsatisfied' and 1 point 'not very satisfied'.

Ethnic Food Preferences

The results of the 5-point Likert scale for ethnic food preferences are shown in FIG. The preference was composed of 5 points 'very satisfied', 4 points 'somewhat satisfactory', 3 points 'normal', 2 points 'somewhat unsatisfied' and 1 point 'not very satisfied'.

Accuracy of Korean food information and communication

As a result of questioning the satisfaction of Korean food promotion, 20 (47.6%), 13 (31.0%), and 5 (11.9%) were very satisfied. As a result of asking the intention to purchase Korean food, 36 (85.7%) said that they were willing to buy Korean food. When asked about the intention to visit the Korean restaurant, 36 (85.7%) answered that they were willing to visit the Korean restaurant. The question of whether or not the intention to recommend Korean food to the acquaintances was found in 35 (83.3%) of the "some degree" and "very much", indicating that the intention was to recommend the Korean food to the acquaintance. When asked about the number of visits to Korean restaurants, 'most of the day' was the most common with 23 (54.8%).

Accuracy of Korean food information and communication variable division Vacancy (person) ratio(%) Korean food promotion I do not like it at all 3 7.1 Somewhat displeased 0 0.0 usually 20 47.6 I like it to some extent 13 31.0 I like it very much 5 11.9 No answer One 2.4 Intention to purchase Korean food Not at all 0 0.0 Somewhat absent 0 0.0 usually 5 11.9 To some extent 27 64.3 Very In Stock 9 21.4 No answer One 2.4 Intention to visit Korean restaurant Not at all 0 0.0 Somewhat absent 2 4.8 usually 3 7.1 To some extent 21 50.0 Very In Stock 15 35.7 No answer One 2.4 Intention to recommend Korean food to acquaintances Not at all 0 0.0 Somewhat absent 2 4.8 usually 4 9.5 To some extent 27 64.3 Very In Stock 8 19.0 No answer One 2.4 Visits to Korean Restaurants almost everyday 23 54.8 1-2 times a week 10 23.8 1-2 times this week 5 11.9 Once a month 0 0.0 Once in a season 2 4.8 Once a year 0 0.0 I have never been to One 2.4 No answer One 2.4 Sum 42 100.0

Bibimbap information recognition level and degree of information acquisition

When asked about whether they like bibimbap, 33 people (78.6%) preferred it. When asked about the number of times they ate bibimbap, 32 people (76.2%) answered 'more than 10 times'. In the question about the route of eating bibimbap, 16 (38.1%) of the friends' requests, 16 (38.1%) of the others, 16 (7%) of the requests of Korean friends, 4.8%). When asked if they could make bibimbap, 30 respondents (71.4%) answered "Yes". Among the bibimbap ingredients, 34 (16.3%) of the beef, 31 (14.9%) of the mushrooms, 26 (12.5%) of the bean sprouts, 22 (10.6%) of the carrots, (10.1%), 21 (10.1%), lettuce (17) (8.2%), 16 people (7.7%), pumpkin (15) Others (5) (2.4%). The most suitable question for bibimbap sauce was "Kochujang" 23 (54.8%), "Soy sauce" 10 (23.8%), "Curry" 5 (11.9%) and " Respectively.

Bibimbap information recognition level and degree of information acquisition variable division Vacancy (person) ratio(%) Whether you like bibimbap Likes 33 78.6 I do not like it. 8 19.0 No answer One 2.4 Number of times you ate bibimbap One or two One 2.4 3-5 5 11.9 More than 10 times 32 76.2 Etc 3 7.1 No answer One 2.4 The route I ate bibimbap Request of a Korean friend 7 16.7 Friend request 16 38.1 Advertising 2 4.8 Etc 16 38.1 No answer One 2.4 Whether you can make bibimbap have 30 71.4 none 9 21.4 No answer 3 7.1 Preferred material among bibimbap materials Bean sprouts 26 12.5 spinach 21 10.1 pumpkin 15 7.2 cucumber 16 7.7 carrot 22 10.6 Lettuce 17 8.2 Bellflower 21 10.1 mushroom 31 14.9 beef 34 16.3 Etc 5 2.4 Bibimbap sauce Kochujang 23 54.8 Miso 2 4.8 Soy sauce 10 23.8 Curry 5 11.9 Etc 0 0.0 No answer 2 4.8

Bibimbap sensory evaluation

The sensory evaluation results of the second developed bibimbap spicy sauce (No. 54463) and the roasted meat sauce (No. 82414) for export to China are shown in FIGS. 14A and 14B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The results of the sensory evaluation of the traditional bibimbap & spicy sauce (No. 88218) and the traditional bibimbap & roast meat sauce (No. 62481) developed for the second time are shown in FIGS. 15A and 15B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The sensory evaluation results of the advanced Chinese bibimbap & spicy sauce (No. 77379) and the high-grade bibimbap & roast meat sauce (No. 37231) developed for the second time are shown in FIGS. 16A and 16B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

The second developed Chinese traditional exported bibimbap and spicy sauce (No. 88218), traditional bibimbap and roasted meat sauce (No. 62481), high-quality bibimbap and spicy sauce (No. 77379) 37231) are shown in Figs. 17A and 17B. 5 points Likert scale, 5 points 'very satisfied', 4 points 'somewhat satisfied', 3 points 'normal', 2 points 'somewhat dissatisfied', 1 point Likert scale Point 'not very satisfied'.

Comparison of sensory evaluation results between Chinese and non-Chinese

The sensory evaluation results of 30 Chinese and 11 non-Chinese people in the second sensory evaluation were analyzed. The results are shown in Table 22. For the comparison of sensory evaluation results between Chinese and non - Chinese, one non - response was excluded and finally a valid response was obtained from a total of 41 persons. The collected data were analyzed using SPSS 20.0 (ver.). The analysis method was Shapiro-Wilk test for normality test and Mann-Whitney test method for non-parametric statistical test between two groups. In the sensory evaluation test, the significance of Shapiro-Wilk statistic was less than 0.05, And it was analyzed by nonparametric statistical method.

Secondary sensory evaluation results between Chinese and non-Chinese division Mean Rank Mann-
Whitney U
(Sig.) Mean Rank Mann-
Whitney U
(Sig.) Sample No. 54463 82414 sauce Color of the source Chinese 20.45 148.5
(.593) 19.97 134.0
(.335) Non-Chinese 22.50 23.82 Taste of sauce Chinese 20.62 153.5
(.720) 21.98 135.5
(.353) Non-Chinese 22.05 18.32 Incense of sauce Chinese 19.87 131.0
(.286) 22.05 133.5
(.323) Non-Chinese 24.09 18.14 Degree of spicy taste Chinese 19.68 125.5
(.231) 19.67 125.0
(.226) Non-Chinese 24.59 24.64 Source amount Chinese 19.02 105.5
(.066) 19.88 131.5
(.297) Non-Chinese 26.41 24.05 Sample No. 88218 62481 Export to China
Traditional Bibimbap Form before mixing Chinese 20.58 152.5
(.684) 19.95 133.5
(.309) Non-Chinese 22.14 23.86 After Mixing Mode Chinese 20.65 154.5
(.737) 21.62 146.5
(.559) Non-Chinese 21.95 19.32 Overall flavor Chinese 19.78 128.5
(.245) 21.33 155.0
(.754) Non-Chinese 24.32 20.09 Overall color Chinese 21.40 153.0
(.707) 22.00 135.0
(.345) Non-Chinese 19.91 18.27 Overall flavor Chinese 20.18 140.5
(.444) 22.33 125.0
(.211) Non-Chinese 23.23 17.36 Sample No. 77379 37231 Export to China
Premium Bibimbap Form before mixing Chinese 19.64 134.5
(.412) 20.12 148.5
(.718) Non-Chinese 22.77 21.50 After Mixing Mode Chinese 20.47 158.5
(.974) 21.45 132.0
(.376) Non-Chinese 20.59 18.00 Overall flavor Chinese 21.64 126.5
(.285) 22.62 98.0
(.040 ^* ) Non-Chinese 17.50 14.91 Overall color Chinese 20.31 154.0
(.858) 21.95 117.5
(.178) Non-Chinese 21.00 16.68 Overall flavor Chinese 20.90 148.0
(.713) 23.00 87.0
(.021 ^* ) Non-Chinese 19.45 13.91

^* Significant at p < 0.05

As a result, Chinese (Mean Rank-22.62) scores were significantly higher than Non-Chinese (Mean Rank-14.91) in the 'overall taste' item of the advanced bibimbap sub-items for Chinese export. In addition, the Chinese (Mean Rank - 23.00) scores significantly higher than the non - Chinese (Mean Rank - 13.91) in the overall taste item. In the other items, the differences between Chinese and non-Chinese were not significant. Based on the results of 'literature review', 'first sensory evaluation', 'first bibimbap recipe survey' and 'second sensory evaluation', we developed the second recipe bibimbap for export and bibimbap sauce recipe as the final recipe .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Main source of soy sauce is bibimbap sauce containing sugar, chopped garlic, chopped green onions, juice, sesame oil, roasted sesame seeds, pepper and syrup.
The method according to claim 1, wherein the sauce for bibimbap comprises 13.0-19.0 parts by weight of sugar, 6.0-10.0 parts by weight of garlic, 6.0-10.0 parts by weight of chopped garlic, 55.0-75.0 parts by weight of safflower, 6.0-0.75 parts by weight of sesame oil, 10.0 parts by weight of roasted sesame, 6.0-10.0 parts by weight of roasted sesame, 2.0-4.0 parts by weight of pepper and 13.0-19.0 parts by weight of starch syrup.
A bibimbap comprising the sauce for the bibimbap of claim 1 or 2.
4. The bibimbap according to claim 3, wherein the bibimbap includes spinach, carrot, zucchini, bean sprouts, bellflower, fern, radish, shiitake mushroom, chopped beef, cocktail shrimp, abalone, squid, egg and rice.
[Claim 5] The method according to claim 4, wherein the bibimbap comprises 13.0-19.0 parts by weight of spinach, 4.0-8.0 parts by weight of carrot, 12.0-18.0 parts by weight of zucchini, 12.0-18.0 parts by weight of bean sprouts, 6.0-11.0 parts by weight of bellflower, 6.0-11.0 parts by weight of bracken, 11.0-17.0 parts by weight of mushroom, 12.0-18.0 parts by weight of shiitake mushroom, 28.0-38.0 parts by weight of beef, 18.0-26.0 parts by weight of cocktail shrimp, 5.0-15.0 parts by weight of abalone, 12.0-18.0 parts by weight of squid And 25.0-35.0 parts by weight of a yellowish white zipper.
4. The bibimbap according to claim 3, wherein the bibimbap is manufactured by a manufacturing method comprising the steps of:
(a) cooking spinach, carrot, zucchini, bean sprouts, bellflower, fern, radish, mushroom, chopped beef, cocktail shrimp, abalone, squid and egg;
(b) cooking the rice; And
(c) mixing the sauce for the bibimbap into the products of steps (a) and (b).

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