(called Gim in Korean).
The side dish saparated from Kimbap. The food only consist of
rice and dried laver. Another kinds of Kimbap named
Nu-deu-Kimbap has short history. The world became globalization,
so many foreigners visit Korea. However, they doesn't like the bad
smell of Gim. For them, many cook made another Kimbap which
Gim is located inside. We call the food Nu-deu-Kimbap.
1. 기초적인 조리방법(Cooking Methods)
가열 조리는 식품에 열을 가하는 일로서 먹을 것을 바람직하게 변화시켜서 맛과 영양의 효율 및 안전성을 높이는 것이다. 가열 조리는 조리조작의 중심이 되며, 가열한 다는 것은 식품의 성분이나 물성을 크게 변화시킨다. 주된 변화는 단백질의 열변성, 전분의 점
The reason that we concluded like that was because Korea is following Japan is the trend in living, which is the biggest factor in the food industry. Living, here, means the lifestyle, as in the number of family members. Tokyo's 1 member family ration has been increasing gradually since 1985, and in 2010, it is almost 50% while Seoul's ratio is not that high like Tokyo, the increase rate is more
(2) Characteristics of Consumption in Korea
1) Analysis of decision factor on rice consumption.
Several characteristics influence on the consumption of Rice and korean food which are household income, housewife's time-cost, consumer's age, professional education and place of residence. Income elasticity of consuming Rice in 1982 was 0.24 but it declined to 0.16 in 2002 and this value is