By Cho Jae-hyon
Staff Reporter
A Hoseo University professor will have his name listed in the 2010 edition of the Marquis Who's Who, one of the top three biographical directories in the world, for his research on ``chungkookjang'' (or cheonggukjang), a traditional Korean fermented soybean paste.
``I hope this will provide a catalyst for foreigners to know much more about Korean foods,'' said Kim Han-bok, a molecular biology professor at Hoseo.
The directory will be published in November, with the well-being food to be registered as chungkookjang.
Chungkookjang contains microorganisms, enzymes, and diverse bioactive compounds. It can be prepared in a short period without using salt, which is different from the preparation of other Korean fermented soybean pastes.
Professor Kim has studied soybean paste for more than 16 years since 1993 after he received a Ph.D degree at KAIST.
He has authored a book on diet that includes soya beans and helped fuel interest in the food.
``Excess salt in Korean dishes may be associated with a high incidence of high blood pressure and stomach cancer. It is desirable to eat Chungkookjang, which does not contain sodium chloride,'' Kim said.
Chungkookjang is implicated in lowering breast and prostate cancer, lowering the risk of cardiovascular diseases, and improving bone health, the professor said.
``It is rich in antioxidants which may prevent oxidative injury, hence preventing lifestyle-related diseases. Also, it is regarded as a healthy food, since it improves blood circulation and intestine function,'' he said.
He recommended that chungkookjang be eaten raw rather than boiled as heat removes the microorganisms.