고추장 소스에 적용 가능한 서양메뉴 탐색 = A Study of the Best Suited Western Menu Probe on Modified Kochujang Sauce

다국어 초록 (Multilingual Abstract)

The purpose of this study probed menu that was suited for modified Kochujang sauce. To make the results, FGI(Focus Group Interview) and survey method were in parallel. Two of Focus groups and one of culinarian group were composed for the research. The qualification of sample was professional culinarian who experienced over 10 years at First class hotel. The research period were continued from May of 2006 to Oct of 2007. To derive the results, descriptive analysis and ANOVA were adopted by spss 14.0. The results were as followed. On first FGI, and a survey, 34 of menus were suggested. On second FGI, 6 of menu that were the best suitable for modified Kochujang sauce : seafood pasta and beef stew were well matched with the strongest hot tasty Kochujang, pork chop and seafood risotto was suitable on medium level hot tasty, and salmon steak and sirloin steak were good for the weakest hot tasty sauce. The research had a value as a initial study that try to systematic menu development. How to use these menus to promote modified Kochujang sauce. Simultaneously, consumer sensory test should to be continued as further researches.

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