To compile the planning case of Korean cuisine on the plane, the following contents need to be clarified first:

1. Objectives: Determine the objectives of the planning case, such as providing Korean cuisine choices for passengers and increasing the characteristics of airplane catering.

2. target audience: determine the audience group of the planning project, such as Korean tourists, tourists interested in Korean food, tourists seeking fresh food experience, etc.

3. menu design: consider the main foods and special dishes of Korean nationality and their making methods. Combined with the constraints of aircraft catering, design a gourmet menu suitable for aviation environment. It is also necessary to consider the eating habits and taste needs of passengers to provide diversified choices.

4. Food procurement: determine the types and channels of food available on the plane. Consider the requirements of quality, freshness, storage and transportation of ingredients.

5. Kitchen equipment and personnel arrangement: according to the equipment limitation of the aircraft, determine the configuration of kitchen equipment and personnel. Ensure the hygiene and safety of food preparation process.

6. Food promotion: design a plan for food promotion and promotion, such as providing information on dishes, sources of ingredients and production background on the plane. Various media forms can be used, such as videos, posters, brochures, etc.

7. feedback and improvement mechanism: establish feedback channels for Korean cuisine on the plane, and regularly collect passengers' opinions and suggestions to improve the menu and service.

Based on the above preparations, the planning case can be prepared according to the following steps:

1. Introduction: At the beginning of the planning case, briefly introduce the goal and significance of Korean cuisine on the plane.

2. target audience: describe the audience and measure the potential market size.

3. menu design: list the main foods, special dishes and menu composition. This paper expounds the design principles of menu, such as beauty, taste and logistics feasibility.

4. Food procurement: describe the food procurement channels and quality control measures.

5. Kitchen equipment and personnel arrangement: describe the food processing and production process, and consider the equipment limitation and food safety requirements of aviation kitchen.

6. Food promotion: Explain the ways of food promotion, including providing menu introduction and rich color concentration on the plane.

7. feedback and improvement mechanism: describe the plan for establishing feedback mechanism and implementing improvement measures.

8. Budget and timetable: list the budget and timetable of the planning case to ensure the smooth implementation of the planning case.

please note that the specific content of the planning case needs to be adjusted according to the requirements and restrictions of airlines or related institutions. In addition, we should fully consider the supply chain, health and safety and other related issues, and cooperate closely with relevant departments in the planning process.