CORN RICE KIMBAP

Denyce Abellar, Jeremy Dawn Caballero, Mexy Brix Palmes

BS Food Technology - 3
Xavier University - Ateneo de Cagayan
200731109@my.xu.edu.ph, 20180014884@my.xu.edu.ph, 20063123@my.xu.edu.ph

Corn Rice Kimbap is an innovative fusion of South Korean and Filipino culinary
cultures, proposing the use of corn rice as an alternative to white rice in the traditional
Korean dish, kimbap. This concept aims to provide enhanced flavors, diverse nutrients, and
health benefits to consumers. The project's objectives include producing Corn Rice Kimbap,
analyzing its nutritional properties, and conducting a consumer acceptability test. The study
involves collaboration with South Korean panelists and government entities, benefiting both
South Korea and the Philippines through improved relations, economic growth, and
agricultural development.

The project's impact lies in promoting cultural exchange, sustainability, and

cost-effectiveness by utilizing locally available and nutritious corn rice. Corn Rice Kimbap
holds the potential to positively impact South Korean and Filipino consumers, the global
culinary landscape, and the food sustainability movement.

Background and Purpose

Kimbap is one of South Korea’s best dishes and is loved around the world, especially
in the Philippines. Kimbap is made up of seaweed (nori sheet), rice (white, grain), carrots,
spinach, yellow pickled radish (danmuji), fried egg, vinegar, sesame oil, imitation crab and
fillings that range from tuna, avocado, shrimp, and bulgogi (korean beef). The concept of
Corn Rice Kimbap proposes an innovative approach to fuse South Korean culture to Filipino
Culture being Corn Rice as one of the staple rice consumed by Filipinos. This food
innovation will open a refreshing alternative towards South Korean and Filipino consumers.

White rice being the snack’s main ingredient traditionally, corn rice will be introduced
as an alternative, while adding an enhanced flavor to the dish and as well as various nutrients
that have tons of health benefits. Corn is highly nutritious also, providing more potassium and
magnesium than white rice and providing vitamins that can’t be found in white rice such as
vitamin A, vitamin C, and vitamin K. This also highlights the cultural fusion of South Korea
and Philippines, whereas the culinary influence of both countries' food culture can
complement and enhance a traditional dish based on ingredients.

With the addition of Corn Rice towards the ingredients of the traditional dish Kimbap,
it offers a new and diverse flavor towards the dish. It also has various vitamins and minerals
present, making it more nutritious. In addition to providing essential vitamins and minerals,
corn contains a greater amount of dietary fiber compared to white rice. This difference arises
from the refining process applied to white rice, which removes much of its fiber content. The
increased fiber in corn contributes to improved gastrointestinal health and helps lower
cholesterol levels. This means that consuming corn lowers the risk of diabetes. Corn in the
Philippines is easy to grow and readily available, making it more affordable than white rice
with corn only costing about 23 pesos in kilo and white rice costing 40-60 pesos per kilo
depending on the kind. The innovation of Corn Rice Kimbap also promotes sustainability by
sourcing high quality and sustainable corn crops, it will support environmentally responsible
practices and promotes the use of diverse and locally available ingredients.

Project Description

The researchers aim to produce a kimbap utilizing corn rice as its main ingredient,
replacing white rice. Aside from the researchers, the people that will be involved are the
panelists (should be South Koreans, born and raised), the South Korean government, and the
Philippine government, as well. The result of this study will benefit both countries, South
Korea and Philippines, with the introduction of the newly innovated product Corn Rice
Kimbap. This could improve the relations of both countries, while also boosting its economy
and agricultural aspects.

This project aims to tackle the following objectives:

1. To produce a corn-rice kimbap;
2. To analyze the nutritional properties of the product;
3. To test for consumer acceptability of the product.
First off, the conduct of the study will be performed in a laboratory setting, whereas
proper PPE will be worn. Also, properly picking out the ingredients needed is a crucial part,
for it will be vital in the whole process of this study. Purchasing seaweed (nori) sheet, corn
rice, yellow pickled radish, carrots, etc. should be accomplished before the actual conduct,
while also considering the budget needed. Second, for the sample preparation of the actual
product, corn rice should be washed properly prior to cooking. The cooked Corn rice should
be mixed with vinegar (3 tablespoons per kilo). The vinegar acts as the preservative while
also adding flavor. Nori sheets should be properly laid out and yellow pickled radish should
be sliced in long strips. While carrots and spinach should be sliced and cooked (stir fried with
vinegar and oil), as well as the other raw ingredients like meat and poultry (if added/chosen
as protein source). The purpose of vinegar is to preserve the carrots and spinach from spoiling
fast. Also, when the kimbap is now prepared and rolled, the nori (seaweed) should be applied
with sesame oil to preserve the nori and also adds flavor. In order to know the nutritional
properties of the product, proximate analysis will be performed, to get its macronutrients
(ash, protein, fat, moisture content, and carbohydrates) and fiber. Also, to test if the product is
acceptable in South Korea, a sensory evaluation will be conducted with the acceptability test
using the 9 point Hedonic Scale method. For the sensory evaluation, there will be a separate
sample preparation for the control or an existing kimbap product will be used as the control.

The produced Corn Rice Kimbap will have a delightful and sweet flavor while still
complementing the savory fillings and seaweed wrapper. It is expected to have higher fiber
content when it undergoes proximate analysis, compared to the traditional kimbap with white
rice. With this, the target audience of this study will gain health benefits from the corn rice,
i.e., better gut health because of the fiber content of corn rice.

Project Needs and Key Personnel

As food technology students, the needs for this study have been cautiously estimated
based on the prices of the ingredients and vital tests needed. For the ingredients needed, in
order to produce 100 pieces of corn rice kimbap, it is estimated to cost Php 7,000. Some
ingredients are expensive due to it being imported from South Korea. As for the proximate
analysis, it is estimated to cost Php 10,000. This also depends on the availability of the
laboratory. And for the sensory evaluation, it is expected for the researchers to travel in South
Korea to gather native South Koreans to try the new product. The expenses considered for
this are; the budget in stay (with full itinerary) and plane tickets for the three researchers in
South Korea, the projected study group consisting 50 trained South Korean panelists, and the
facilities, laboratory, and equipment to be used when in the country. The estimated amount
for this is around Php 300,000. The projected timeline for this study from paper writing to
actual conduct is 3 to 4 months, starting in August 2023 until November 2023.

Impact of Project

Corn Rice Kimbap represents a blend of traditional Korean cuisine with Filipino
staple crop – corn rice. With the innovation of Corn Rice Kimbap, it will provide new
nutritional benefits to South Koreans. With increased dietary fiber, it can improve gut health
that lowers cholesterol levels and risk for colon cancer. Also, it lowers the risk for diabetes.
Corn Rice Kimbap also promotes food sustainability and cost effectiveness because it uses a
sustainable crop ingredient as an alternative and that is also cheaper than the regular white
rice.

References

Andra Farm. (2019). Corn rice, Benefits, Efficacy, Nutritional Content per 100 grams | Andra
Farm.
https://www.andrafarm.com/_andra.php?_i=daftar-tkpi&BK_HP=Laptop&kmakan=AP009&
_en=ENGLISH#manfaat%20ringkas

Mommy Bloggers Philippines. (2022, April 4). 4 reasons more Filipinos should choose
Rice-Corn mix as staple food - Mommy Bloggers Philippines.
http://mommybloggersphilippines.com/2022/04/04/4-reasons-filipinos-choose-rice-corn-mix-
staple-food/#google_vignette

Redaksi, R. (2022). Interesting Facts about Kimbap, a Popular Korean Food. Holiday Ayo.
https://holidayayo.com/article/Interesting-Facts-about-Kimbap,-a-Popular-Korean-Food
Sue. (2019). Bulgogi kimbap (Bulgogi Seaweed Rice Rolls). My Korean Kitchen.
https://mykoreankitchen.com/bulgogi-kimbap/