KOREASCHOLAR

Food is essential for sustenance and reflects a country’s identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled · stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled · stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.

I. 서 론
II. 연구내용 및 방법
    1. 연구대상 및 기간
    2. 자료 수집 및 분석 방법
III. 결과 및 고찰
    1. 인구통계학적 특성
    2. 대륙별 한식 친숙도 및 기호도
    3. 대륙별 한식메뉴 기호도와 구매 및 추천의도
    4. 선호 육류별 매칭 조리법과 양념
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 정효재(이화여자대학교 식품영양학과) | Hyojae Jung (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김영경(이화여자대학교 식품영양학과) | Youngkyung Kim (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김영석(이화여자대학교 식품생명공학과) | Youngsuk Kim (Department of Food Science and Biotechnology, Ewha Womans University)
• 오지은(이화여자대학교 신산업융합대학) | Jieun Oh (College of Science and Industry Convergence, Ewha Womans University) Corresponding author