KOREASCHOLAR

This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as ‘Spicy’, ‘Sweet’, and ‘Light taste’ by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as ‘High-fiber food’, and this was influenced by the ‘Less-oil’ cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 분석방법
III. 결과 및 고찰
    1. 중국유학생의 인구 통계학적 특성
    2. 중국유학생의 한국음식 확산과정
    3. 중국유학생의 한국음식 이미지
    4. 중국 유학생의 선호 한국음식 메뉴
IV. 요약 및 결론
References

• 한경수(경기대학교 외식조리학과) | Kyung Soo Han (Department of Foodservice and Culinary Management, Kyonggi University)
• 민지은(경기대학교 외식조리학과) | Ji Eun Min (Department of Foodservice and Culinary Management, Kyonggi University) Corresponding author