The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

This study primarily aims at identifying and classifying the most frequently occurring error types in Korean university students’ written work. This study will also try to find some ways to prevent those errors by discussing the issue of error treatment. A total of one hundred and fifteen Korean university students participated for two consecutive studies. The writing samples were collected and errors were extracted from native speaker teachers’ error correction of student writing. After the errors were identified, they were analyzed based on a modified linguistic category taxonomy (Dulay, Burt, & Krashen, 1982). In this study, the most common errors were ‘Noun Phrase’ errors, followed by ‘Verb Phrase’ errors. This possibly suggests the existence of interlanguage and implies that the differences in the two language systems or the absence of certain features in L1 (Korean) caused difficulty in their application in L2 (English) in using the correct forms. Pedagogical implications based on the findings are then discussed.

L1 and L2 summaries written by Korean university students in an EFL writing class were studied to determine the causes of instances of “plagiarism.” Summaries in both L1 and L2 were evaluated holistically along with seven essays in L2. It was found that more proficient writers in L1 and L2 tend to demonstrate less Reliance on the Source Text1); and a good amount of Reliance was also present in L1 as well as L2, suggesting that L2 interference is not the only cause of Reliance. These findings indicate a relation between Reliance on the Source text and writing ability both in L1 and L2. Moreover, a closer look at instances of Reliance often revealed efforts by the writers to integrate source text material into their own texts, though these attempts often seemed like “plagiarism” to writing teachers. However, Reliance in these cases may not be plagiarism per se from students’ point of view. The results are expected to help teachers understand the causes and nature of students’Reliance on the Source text in the writing instruction.

For a new direction of college English programs, this study is designed to analyze Korean university EFL leamer needs. With this goal, this study discusses the results of questionnaires provided for 405 students in the College of Education, Seoul National University. The study also discusses a new direction of desirable English programs on the basis of the needs assessment.

한국어교육 기관별 교육 목표에 맞는 교재 개발의 흐름에 맞 춰 서울과학기술대학교 한국어 과정에서도 초급 1, 2의 교재를 개발하 여 사용하고 있다. 이에 1년여간 사용해 온 초급 교재에 대한 학습자 와 교사의 사용 만족도와 교재의 장·단점을 설문 조사와 인터뷰를 통 해 살펴보았다. 이를 통해 문법의 체계적이며 단계적인 연습 및 활동 이 제시되었으며, 실제적으로 사용할 수 있는 어휘 및 표현이 제시되 어 학습자의 만족도가 높았음을 알 수 있었다. 다만 번역이 없어 혼자 학습하기에는 어려움이 있었다는 점이 가장 큰 단점이었다. 본 연구에서 교재 개발 과정과 중점을 두고 개발한 부분을 살펴봄으 로써 향후 중급 교재 개발 시 번역 수록이 절대적으로 필요함을 확인 할 수 있었다.

본 연구의 목적은 코로나 사태로 인해 대학에서 실시된 비상 온라인 영어 수업이 원어민 교수자의 인식과 태도에 미치는 영향과 2020년 1학기와 2학기 사이에 어떠한 인식의 변화가 있었는지 알아보는 것이다. 1학기에는 88명, 2학기에는 106명의 교수자가 설문에 참여 하였으며 그 결과, 두 학기 참여자 대부분은 학생들의 영어 능력과 자신감이 향상되었다고 믿는 것으로 나타났다. 참여자들은 비상 온라인 수업으로 인하여 학생들의 수업 참여도, 소통, 협업, 공동체 의식은 일반 수업에 비해 낮았다고 인식하고 있는 것으로 나타났다. 그러나 1학기에 비하여 2학기에 앞서 언급한 모든 분야에서 현저히 발전된 모습을 보였으며 학생들은 새로운 방식으로 자신을 표현하는 능력을 보였다고 답하였다. 설문에 응답한 교수자들은 대부분 비상 온라인 수업 방식에 대해 비교적 긍정적인 태도를 보였으며 두 학기에 걸쳐 실시된 영어 프로그램이 성공적이라고 인식하고 있는 것으로 나타났다. 그 이유로는 한국의 기존 기술 인프라와 학생들의 전자기기에 대한 숙련도, 교수자들의 수업을 돕기 위해 매주 실시 되었던 교육 프로그램을 들 수 있다. 또한, 소규모 수업이었다는 것과 새로운 프로그램이 아닌 기존의 프로그램을 적용했다는 것도 교수자들이 비상 온라인 영어 수업에 대해 긍정적인 인식을 갖는데 영향을 미쳤다고 할 수 있다.