KOREASCHOLAR

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods’ menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonjusi, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20’s residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of ‘sweet’ and ‘spicy’ was high while ‘Korean food is healthy’ and ‘Korean food ingredients is fresh’ were high for awareness of Korean foods. ‘Bulgogi’ was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• 이창현(농촌진흥청 국립농업과학원) | Chang-Hyeon Lee (National Institute of Agricultural Sciences, Rural Development Administration)
• 김영(농촌진흥청 국립농업과학원) | Young Kim (National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author
• 황영(농촌진흥청 국립농업과학원) | Young Hwang (National Institute of Agricultural Sciences, Rural Development Administration)
• 이진영(농촌진흥청 국립농업과학원) | Jin-young Lee (National Institute of Agricultural Sciences, Rural Development Administration)