김치 및 김치 유래 유산균의 건강 기능성에 대한 연구 동향 조사

김보경(Kim, Bohkyung),문은경(Mun, Eun-Gyung),김도연(Kim, Doyeon),김영(Kim, Young),박용순(Park, Yongsoon),이해정(Lee, Hae-Jeung),차연수(Cha, Youn-Soo) 한국영양학회 2018 Journal of Nutrition and Health Vol.51 No.1

Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

여대생의 김치에 대한 의식과 섭취실태 조사

김은희,김성로 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

부산시내 7개 대학에 재학중인 여대생 267명을 대상으로 김치 선호도 및 섭취 실태 등을 조사한 결과는 다음과 같다. 75.2%가 김치를 선호하고, 적당히 숙성된 김치(54.0%)와 젓갈류중 멸치젓(42.1%)을 선호하였다. 김치의 맛은 시원한 맛(50.2%), 아삭한 맛(47.6%), 적당한 짠맛(43.8%)을 선호하며 짭짭한 맛(58.1%), 단맛 또는 젓갈맛(55.8%)을 가장 싫어하였다. 선호하는 김치는 통배추김치(22.2%), 총각김치(17.5%), 깍두기(11.5%), 물김치(9.9%), 오이소박이(8.5%), 겉절이(5.1%), 열무김치(4.9%), 동치미(4.4%)였고 파김치(3.9%), 고들빼기김치(3.6%), 깻잎김치(3.5%), 부추김치(2.5%), 갓김치(1.5%), 봄배추김치(0.9%)는 선호도가 낮았다. 가정에서 담는 김치는 통배추김치(24.1%), 깍두기(15.4%), 물김치(14.8%), 총각김치(14.2%), 파김치(6.4%), 열무김치(5.4%), 겉절이(4.5%), 오이소박이(3.6%), 동치미(3.3%), 부추김치(2.9%), 깻잎김치(2.8%), 갓김치(0.9%), 고들빼기김치(0.8%)였다. 김치이용 음식은 김치찌개(92.9%) 김치볶음밥(90.3%), 김치전(68.2%), 김치볶음김치(42.7%), 김치라면(31.8%)이었다. 62.6%의 대학생이 한 끼에 김치를 5∼6조각 이상 섭취하여 약 93g의 낮은 섭취량을 보였다. 가정에서 김치는 대부분이 어머니가 담으며(94.7%), 가정 김치 맛에 만족하였다. 70.3%가 김치를 담아 본 경험이 없고, 김치는 담아본 29.7%의 학생들은 부모님의 김장때(71.7%), 중.고등학교조리실습시간(14.1%), 대학조리실습시간(10.9%), 조리강습때(3.3%) 담아보았다고 하였다. 95.1%가 김치 담는 방법을 배우길 원했으며, 그 이유로는 일상적인 반찬이니까(66.1%), 전통음식이기 때문에(16.3%), 김치를 좋아하니까(15.9%)였다. 결혼한 후는 88.8%가 김치를 직접 담겠다고 하였다. 김치 구입처는 농협(48.5%), 대규모 김치공장(32.7%), 부식가계(11.2%), 백화점(7.7%)의 순서로 선택하였으며, 상업용 김치의 문제점으로는 정성, 맛, 조미료 첨가, 위생, 가격 등의 불량을 들었다. A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survery. Seventy five percent of students answered that they like kimchi., They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture to salty and sweet. Chinese cabbage kimchi(87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi(ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi(leek kimchi). Pa kimchi(green onion kinchi), Kkennip kimchi(perilla leaf kimchi), Godulbaegi kimchi(Korean wild lettuce kimchi) and Gat kimchi(Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimch preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school(14.1%) and college(10.9%) and general cooking education(33%). They preferred to buy kimchi at the Agricultural Cooperative Association(48.5%) or a large kimch factory(32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

제(除)간수 천일염 및 구운소금 절임 배추김치의 품질 및 in Vitro 항암 기능성 증진 효과

한귀정(Gwi-Jung Han),손아름(A-Reum Son),이선미(Sun-Mi Lee),정지강(Ji-Kang Jung),김소희(So-Hee Kim),박건영(Kun-Young Park) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.8

배추김치 제조 시 소금 종류별 품질 차이 및 항암 기능성 증진 효과를 알아보기 위해 정제염, 일반 천일염, 제간수 천일염, 구운소금을 사용하여 비교 연구하였다. pH 변화 및 산도에서 발효가 진행됨에 따라 정제염과 구운소금으로 제조한 김치가 일반 천일염과 제간수 천일염으로 제조한 김치에 비해 발효 속도가 지연되는 경향을 보였다. 젖산균의 변화에서는 제간수 천일염과 구운소금으로 제조한 김치에서 김치의 맛과 향을 증진시킬 수 있는 Leuconostoc sp.의 성장이 촉진되고 Lactobacillus sp.의 성장은 억제됨을 관찰할 수 있었다. 또한 제간수 천일염과 구운소금으로 제조한 김치에서 텍스쳐가 좋았고 관능검사에서도 높은 점수를 나타내었다(p<0.05). AGS 인체 위암세포와 HT-29 인체 결장암세포를 이용한 항암 효과 실험에서도 제간수 천일염과 구운소금으로 제조한 김치의 항암 기능성이 증가되었다. 따라서 총 4가지 종류의 소금 중 제간수 천일염과 구운소금으로 제조한 김치가 우수한 품질을 나타내었고 항암 기능성도 증진시켜 김치 발효에 적합한 것으로 확인되었다. 그러나 품질 및 건강 기능면과 경제적인 면을 고려해 본다면 전통적으로 사용되었던 제간수 천일염이 김치 제조 시 가장 적합한 소금으로 생각된다. This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at 15℃. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

김균진의 신학과 신학적 공헌

김명용 연세대학교 신과대학 2009 신학논단 Vol.56 No.-

Kyun Jin Kim is one of very important modem theologians in Korea. He was president of Korean society of systematic theology and is now president of Korean society for Karl Barth's theology. He has served more than 30 years as professor of systematic theology at Yonsei university. He has made a big impact on Korean theology. I. Kyun Jin Kim' theological characteristics 1. Kyun Jin Kim's theology is a theology of the kingdom of God. Although soul salvation plays a big role in Kim' theology, the kingdom of God is the core of his theology. He has written his doctrine of systematic theology in the light of the kingdom of God. It is the purpose of his theology to establish the kingdom of God on the earth. 2. Kyun Jin Kim' theology is a messianic theology. According to Kim, it is important to know that Christ was the messiah. Kim denies that the concept messiah is interpreted only spiritually. He can be a political messiah, although he doesn't want to rule the world with coercive power. He is the messiah who saves not only our souls, but also the world and the earth. 3. Kyun Jin Kim's theology is a holistic theology. He is not interested in a biased theology. He loves holistic theological view. According to Kim, Korean Min Jung theology lacks this holistic view, although it shows us very important field to establish the kingdom of God. Ⅱ. Kyun Jin Kim's theological contributions 1. Kyun Jin Kim's first theological contribution to Korean theology is his five books of systematic theology. He accomplished his doctrine of systematic theology. His five books of systematic theology can be valued in Korean like Church Dogmatics of Karl Barth. 2. Kyun Jin Kim's theology is very academic. His theology is a very high level theology which can compete with european theologies. It is important to know that european theologians should learn from his theology. 3. Kyun Jin Kim's third theological contribution is his translation of many books of J. Moltmann. He translated into Korean the crucified God, Trinity and Kingdom of God, the Way of Jesus Christ, Sprit of life, the coming God etc. 4. Kyun Jin Kim's forth theological contribution is his contribution to the theology of life. He develops a very high level theology of life in Korea.

무용 상해 및 재발 예방을 위한 Kim's Body conditioning Program

김양근(Yang Keun Kim) 한국무용과학회 2009 한국무용과학회지 Vol.18 No.-

본 연구의 목적은 상해 경험이 있는 무용수가 Kim's body conditioning program 후 무용동작 수행 시 무용수의 신체 움직임 느낌을 통해 프로그램의 효과를 규명하고자 하였다. 본 연구의 목적에 따라 연구대상자들은 2007년 ADF(America Dance Festival)에 참석한 무용수들 중 Kim's body conditioning program 수업에 참석한 60명 중 6주간 수업에 결석하지 않은 31명을 대상으로 설문조사를 실시하였다. 연구 대상자들의 평균 연령은 22.06(±1.590)이며, 무용경력은 3년 미만이 54.8%로, 3년 이상이 38.7%이다. 조사 설문 내용은 무용전문가 3명과 의학전문가 1명, 설문조사 전문가 1명 등 5명으로 구성되어 설문조사 문항을 위해 협의, 의논하여 문항들을 선택하였으며, 자료 분석 방법으로는 기술통계의 빈도분석과 X2 분석 방법이 사용되었으며, 분석결과는 다음과 같다. 첫째, 전체적인 움직임에 대해 Kim's body conditioning program 수행 후 무용동작 수행 시 보다 편안함을 느낄 수 있으며, 원활하게 움직일 수 있다는 것으로 응답하였다. 둘째, 무용의 기본 동작에 대해 기본 브러쉬(brush) 동작, 그랑 바뜨망(grands battements) 동작, 데벨로뻬 (develope) 동작, 쁠리에 (plie) 동작, 아라베스크(arabesque) 동작에서 움직임 수행 시 편안함을 느꼈으며, 관련된 근육들에 움직임에서 원활하게 움직일 수 있었다고 응답하였다. 셋째, 무용수들의 Kim's body conditioning program 평가에서 이 프로그램은 전체적인 근력 및 하지의 유연성을 강화할 수 있다고 응답하였으며, 무용 동작 수행 시 움직임에 도움을 줄 수 있는 것으로 무용수들에게 도움이 된다고 응답하였다. 또한 이 프로그램이 무용수들뿐만 아니라 비전공자들에게도 필요한 프로그램이 될 수 있다고 응답하였다. 그러나 무용 표현 기술적인 측면에서는 높은 동의를 얻지 못했다. 이와 같은 결론을 통해 Kim's body conditioning program이 상해를 가진 무용수들에게 재활의 프로그램 중 하나로 제시될 수 있다. The purpose of this study was investigating about previously injured dancers' execution of movements and comfortableness after Kim's body conditioning program. 31 participants joined the six weeks of ADF of the year 2007 after undergoing Kim's body conditioning program. Contents of research were examined by three dance expertise, one medical doctor, and one research expertise. Frequency of descriptive statistics and X2 were used to analyze the collected data. The results were as follows. First, the 31 participants answered they were comfortable executing their movements and greater control over their muscle movements after Kim" body conditioning program. Second, they responded that they could comfortably execute their basic movements then previous to participating in Kim's body conditioning program and move their muscles more readily. Third, after undergoing Kim's body conditioning program, the participants answered Kim's body conditioning program can improve muscular power, become more flexibleness and help execution of movements. In addition, Kim's body conditioning program can help people who are not dance major. Kim's body conditioning program, however, cannot improve executing difficult dance movements. In conclusion, Kim's body conditioning program could be a rehabilitation program for previously injured dancers.

감균된 부재료를 사용한 김치의 숙성

박인경,구연수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치 부재료에는 각종 미생물이 오염되어 있어 김치의 보존성에 많은 영향을 미치므로 본 실험에서는 90℃에서 10분간 끓여식힌 10%의 소금물에 절인 배추, pH 8.2로 조정한 물로 10분간 증자한 후 열풍건조한 고춧가루, 끓인 후 염도를 보정한 젓갈, 70% 알코올로 세척한 마늘과 생강을 사용하여 담근김치(감균처리 김치)의 보존성을 조사하였다. 김치는 10℃에서 20일간 숙성시키면서 이화학적 변화와 미생물수의 변화, 기계적 조직감 및 관능검사, 색상의 변화를 관찰하였다. 그 결과 pH와 산도를 볼때 대조구가 숙성 15일에 최적숙기였으며 감균처리김치는 숙성 20일에도 최적숙기의 pH와 산도를 유지하여 김치의 가식기간이 5일 이상 연장되었고 미생물수는 전 숙성기간을 통해 총균수와 젖산균이 다소 낮게 나타났으며 기계적 조직감 역시 대조구보다 높으면서 질긴정도가 낮았다. 대조구는 발효 15일째에 비교적 높은 신맛을 보였으나 처리구는 숙성 20일째에도 보통정도의 신맛을 보였으며 아삭거리는 조직감도 다소 완만한 감소를 나타내었다. 종합적인 맛은 대조구는 숙성 15일에 평가점수 3.67로 최고치를 보인 후 감소하였으나 처리구는 숙성 20일에 평가점수 4.15로 최고치를 보였다. 김치의 색상은 무처리 고춧가루가 처리한 고춧가루보다 다소 밝은 적색이었으나 숙성말기에는 오히려 대조구보다는 L값이 다소 높아져 밝은 색상을 띠었고 a값 역시 높았다. The effect of decontaminated sub-ingredients(DSI) on the shelf-life of kimchi were investigated by measuring of pH, acidity, color, number of microorganisms, sensory taste and instrumental texture during fermentation at 10℃. Ingredients involved in kimchi preparation such as red pepper, fermented anchovy juice, garlic and ginger. As the fermentation proceeded, the changes of pH and acidity of kimchi stored at 10℃ indicated that the shelf-life of kimchi with DSI were retarded by 5 days compared with kimchi with general ingredients(control). Growth of total cell numbers and lactic acid bacteria in kimchi showed low by DSI throughout the fermentation periods. Sensory evaluation of kimchi with DSI was higher score than control kimchi in sour taste and overall taste. Hardness of kimchi measured instrumentally was higher for kimchi with DSI than for control kimchi. The Hunter “L” and “a” values of kimchi with microorganism reduced red pepper powders was highly maintained at the later fermentation. Considering all results obtained throughout this experiments, it can be concluded that kimchi with DSI can be sucessfully used for the extension of shelf-life of kimchi.

상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건,김세나,최용민,김영섭,양미란,한혜경,최애진,Nam, Dong-Geon,Kim, Sena,Choi, Youngmin,Jin, Yong-Xie,Yang, Mi-Ran,Han, Hye-Kyung,Choi, Ae-Jin 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

1886년 일본망명자 김옥균 유폐의 전말과 그 원인

김성혜(Kim, Sung-hyae) 고려대학교 아세아문제연구소 2015 亞細亞硏究 Vol.58 No.3

갑신정변에 실패한 김옥균 등이 일본으로 망명한 이후, 조선정부는 이들을 역적으로 간주하고 김옥균의 본국 송환을 위해 노력해 나갔다. 이러한 조선정부와 달리, 일본정부는 국사범을 보호해 일본의 인도적 행동을 드러내고 조선과의 협상카드로 김옥균을 이용하고자 했다. 따라서 번번이 일본국내법과 만국공법, 그리고 조일간 범죄인인도조약의 부재를 이유로 조선정부의 김옥균 송환 요구를 거절했다. 그렇지만 일본정부의 김옥균 비호 방침은 오사카사건 관련자들의 김옥균에 대한 회유 모색이 발각되고 조선정부가 장은규와 지운영을 파견해 김옥균을 암살하려 하면서 변화되었다. 이로 인해 김옥균의 일본체류가 일본국내 치안을 불안하게 만들고 외교 분쟁의 빌미를 제공한다는 사실이 표면화 되었기 때문이었다. 그러자 일본정부는 김옥균문제를 해결할 방안을 강구했는데, 공교롭게도 이때 스스로를 지키고자 한 김옥균의 행동이 일본정부를 더욱 자극했다. 일본정부는 1885년까지 망명 국사범의 보호라는 명분과 대조선 정책에서의 활용이라는 실리를 모두 얻고자 김옥균의 일본체류를 묵인했다. 그렇지만 점차 조?청 양국의 반복적인 송환 요구와 일본내 반정부세력과의 연계, 암살자들의 도일 등으로 김옥균을 내치외교의 걸림돌로 판단하게 되었다. 결국 일본정부는 김옥균의 공식적인 신변보호 요청을 계기로 추방을 결정해 오가사라와에 유폐시켰다고 하겠다. The Korean government had constantly promoted the repatriation of political asylum in Japan like Kim Ok-kyun(金玉均) who led a failed coup and fled to Japan. At that time, the Korean government recognized Kim was a threat to the regime and made the feelings of the people disturb. However, the Japanese government opposed the Korean government for they permitted Kim’s residence in Japan. By the way, the Japanese government’s policy had changed because of the discovery of the Osaka plot(大阪事件) with Kim Ok-kyun and an assassin dispatched by the Korean government. The Japanese government had to prevent a coup by the opposition with Kim Ok-kyun or the assassins would kill Kim in Japan. Therefore, the Japanese government had decided on Kim’s deportation from Japan because of the obstacles in diplomacy and sedition. Then Kim had consulted his personal problems with an Englishman belonging to the judiciary of Japan and moved to a hostel of France concession in Yokohama, leaving Tokyo. Kim then sued Ji un-yeong(池運永) in court. In addition, Kim asked for personal protection and asylum in Russia from the Speyer of Russian consul in Japan. However, Kim Ok-kyun’s formal request for personal protection antagonized the Japanese government and made his expulsion one of force. As a result, Kim Ok-kyun was confined to Ogasawara(小笠原) Island.

김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보

김종규,윤준식,Kim, Jong-Gyu,Yoon, Joon-Sik 한국환경보건학회 2005 한국환경보건학회지 Vol.31 No.1

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

1930년대 김광주의 상해 체험과 아나키즘 인식

김명섭 ( Myung Seob Kim ) 단국사학회 2016 史學志 Vol.52 No.-

본 논문은 소설가 김광주의 회고를 통해 1930년대의 상해 한인사회에 대해 살펴보았다. 김광주는 1929년 상해로 이주한 이래 중일전쟁이 일어난 1937년 피신까지 약 10년 동안 상해 한인사회의 다양한 인물들을 만나고 항일운동과 함께 문화 활동을 펼쳤다. 이를 통해 1930년대 상해에서의 김광주는 영화계의 젊은 신진 감독을 비롯해 연극계의 다양한 문화예술가들과 교유하였음을 알 수 있다. ``일제의 지배가 싫은 젊은 세대``인 자유로운 문화예술가들과의 교류와 ``보헤미안극사`` 활동을 통해 그는 시, 꽁트, 연극, 영화 등에서 다양한 체험을 하게 되었다. 물론 그 바탕에는 1930년대 상해 한인 민족운동을 이끌고 있던 김구·안창호·김두봉 등 지도자들 후원이 컸다. 더욱이 남화연맹에서 활동한 아나키스트들과의 교류는 그의 항일 민족정서와 함께 자유정신을 키우는데 큰 영향을 끼쳤다. 특히 해방이후 상해체험을 회상하는 그의 작품의 대부분이 나라를 위해 싸우다 죽거나 방랑생활을 하다 귀국하지 못한 동지들에 대한 그리움이 한 축을 이루고 있다는 점에서, 상해체험이 그의 작품 활동에 미친 영향은 매우 컸다. This paper discussed the Korean community in China Shanghai in the 1930s by the novelist Kim Gwang-ju`s recalls. Kim Gwang-ju is a refuge for about 10 years until the 1937 war took place while since moved to Shanghai in 1929 to meet the various figures of the Korean community in Shanghai unfolded cultural activities with the anti-Japanese movement. Even though his shanghai settlement and time of refuge records are seem to inaccurate, but it is a relatively considered as a objective and analytic memoir of his experience. Through this we can know that Kim Gwang-ju associated with the young director of movies, including the various cultural artists of theatrical world in 1930s Shanghai. Through the interchange with "the young generation of unconstrained cultural artists who do not want the Japanese domination" and the activity of "Bohemian Theater Company", he had various experience in poem, conte, play and movie. Of course, theses are based on the great support of leaders such as Kim-Gu, Ahn-Changho and Kim Du-bong who led the Korean Independent Movement in Shanghai. Furthermore, the interchange with anarchists who were active in the ``Namhwa-Federation`` has had a big impact to raise his nationalistic emotion and the spirit of freedom. From the perspective of the Korean modern national movement, the research of Kim Gwang-ju`s life first, additional research materials for his family, especially elder brother Kim Dong-joo is very necessary. Kim Dong-joo is a secret help sponsor of activities of the Anti-Japanese independence fighters in Manchuria, as well as a important person who connected with an agents of a Provisional Government. His life was believed to be the future of course, also we need to study in depth the role and position of the personal hospital. Secondly, it is necessary to examine the local shelter, etc. Activity of Kim Gwang-ju activities in Shanghai. In other words, while Kim Gwang-ju live a long time is needed for local excavations and historical research, such as the Activity where many literary works written by the school and toughness. This is expected to find signs of shanghai, including Kim Gwang-ju Korean culture, artists in the 1930s who exchanges with him.