KOREASCHOLAR

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

I. 서 론
 II. 연구 내용 및 방법
 1. 조사대상 및 기간
 2. 연구내용 및 방법
 3. 자료의 분석
 III. 결과 및 고찰
 1. 조사대상자의 일반사항
 2. 한식 섭취 경험
 3. 건강식으로서의 한식에 대한 인식
 4. 한식의 홍보자료에 대한 경험유무
 5. 한국 거주 중국인유학생의 한식 및 중식 이용과 관련된 식행동
 6. 한식 메뉴에 대한 선호 빈도
 7. 한식 양념에 대한 선호 빈도
 IV. 요약 및 결론
 References

• 조수현(강릉원주대학교 식품영양학과) | Su-Hyun Cho
• 김재희(강릉원주대학교 식품영양학과) | Jae-Hee Kim
• 김명희(강릉원주대학교 식품영양학과) | Myung-Hee Kim
• 이원종(강릉원주대학교 식품영양학과) | Won-Jong Lee
• 김은경(강릉원주대학교 식품영양학과) | Eun-Kyung Kim Corresponding Author