Korean Functional Foods
Composition, Processing and Health Benefits
Functional Foods and Nutraceuticals Series

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

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

Dr. Kun-Young Park is Professor in the Dept. of Food Science and Nutrition,Pusan National University, in Busan, Korea. He earned a food science degree and masters of science at Korea University and completed his PhD in food science at the University of Nebraska . Professor Park’s research interests are 1) Korean traditional foods and their cancer prevention and antiobesity effect and 2) Phytochemicals, functional foods, anticancer and antiobesity. Currently his research is on Korean fermented functional foods, such as Kimchi (Korean fermented vegetables), Doenjang (Soybean fermented paste), Kochujang (Red pepper powder-soybean fermented paste), and their chemopreventive and antiobesity effects. He has published approximately 400 research papers and reviews, and have been invited or presented more than 800 papers at domestic or international symposia.Dr. Kwon received his Ph.D. in Biological Science and Biotechnology from the Korea Advanced Institute of Science and Technology in Seoul in 1986. After finishing his postdoctoral training at the Whitehead Institute, MIT, Cambridge, USA, he has started his research as a research scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of food biological chemistry. He worked as adjunct professor at Sookmyung Women’s University in 1997-2003. He is a representative professor of United University of Science and Technology since 2004. He worked as a Director of Emerging Food Technology Division, Director of Food Convergence, etc. in KFRI. In 2014, he was the president of KFRI. After resigning his position, he worked as an Editor-in-Chief of Journal of Ethnic Foods published by Elsevier and vice-president of Korean Society of Foods and Nutrition. He has studied the anti-metabolic syndrome, and anti-aging food. He had experience to collaboration work with Institute of Food Research (IFR), Norwich, UK. He has published more than 250 research papers in several renowned SCI internationa