The Korean food balances vegetable and animal substances and has low calories with a lot of vegetables. That is why the Korean food was designated as a good food with nutritional balance by the World Health Organization(WHO) in 2004.
However, the Korean food has been considered as one with strong seasoning and spices and the reason why people do not choose the Korean food is due to strong spicy food. Therefore, it is required to develop another representing mild food while maintaining the existing images including kimchi, bulgogi, galbi and bibipbab to spread the Korean food to the world.
Tangpyeongchae is a mild healthy food with balanced nutrition of carbohydrate from cheongpomuk, protein from beef and eggs, vitamin and minerals from water parsley, bean sprout and laver. In addition, the food was one of royal cuisine with the political background of the Joseon Dynasty and has features in the storytelling. Also, Tangpyeongchae is a food with obangsaek(5 representative colors of oriental philosophy) on a dish.
The study examined modern recipes of Tangpyeongchae to establish the standardization cooking method.
Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk(mungbean gel) by adding black sesame, a traditional ingredient of Korea, to the cheongpomuk and traditional Korean pigment, chija and omija. Then the study determined the optimal concentration by examining the interest depending on the concentration of selected natural pigments. Then, the study performed the acceptance test to evaluate the standard and obangsaek cheongpomuk for Korean and Chinese youngsters in Chungbuk.
The result showed that both foods achieved scores higher than the middle point in the acceptance tests by 5-point likert score, meaning that the standard food itself would spread to the world and the acceptance test score of the obangsaek cheongpomuk with improved looks and functions by functional cheongpomuk adding chija, omija and black sesame was relatively higher than the standard food.
Therefore, the study may conclude that the plain/obangsaek tangpyeongchae with cultural and functional elements of Korea could have a high possibility for a global food.