Contents

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

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

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

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

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

Cherl-Ho Lee

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

Dae Young Kwon and Kyung Rhan Chung

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

Kun-Young Park and Jaehyun Ju

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

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

5 Health Benefits of Doenjang (Soybean Paste) and Kanjang

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

Kun-Young Park and Eui-Seong Park

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

Sunmin Park and James W. Daily

7 Biological Functions and Traditional Therapeutic Uses

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

Dae Young Kwon and Soon-Hee Kim

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

Ok Kyung Koo and Young Myoung Kim

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

Kwang-Soon Shin and Hoon Kim

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

Boo-Yong Lee

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

Hye-Kyung Na and Young-Joon Surh

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

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

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

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

Hyun-Ja Jeong and Kun- Young Park

14 Beneficial Effects of Cheonilyeom (a Mineral-Rich Solar

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

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

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

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

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

Young-Eun Lee

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

Youn-Soo Cha

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

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

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

Soo-Wan Chae and Su-Jin Jung

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

Jin-Hee Lee

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

Ji Yeon Kim and Yeonkyung Lee

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

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

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