Table 3.
Sensory properties of dishes using Haetsun sprouts

Dish	Sensory characteristics
	Appearance	Taste	Flavor	Texture	Overall preference
	Umnamusun -dakgoginaengchae	4.24±0.931)a2)	4.52±0.59a	4.36±0.81a	4.44±0.71a	4.48±0.59a
Dureubgokgam -muchim	4.16±0.75a	3.88±1.20ab	4.00±1.08ab	4.12±0.73ab	4.04±1.02ab
Ogapisun -kkongchijolim	3.50±0.90b	3.42±1.16bc	3.33±1.07bc	3.67±1.07bc	3.67±0.98bc
Chamjugmandu	3.82±0.75ab	3.09±0.83c	2.91±0.70c	3.55±0.52c	3.09±0.70c

Means±SD (n=20).
Values in the column with different superscript letter are significantly different at p<0.05.