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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