Studies with various approaches are required for the globalization of Korean Food. The objectives of this study were i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors have the strongest effects on their preference, satisfaction level and repurchase intention on Korean food. The results showed that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on the preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level of Korean food, the most important factor among the four was K-Wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-Wave (p=0.0030). Based on these results, more efforts to invigorate the preferences for K-Wave and K-Drama, as well as various attempts to improve the preference for K-Friend are required for the globalization of Korean Food.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사대상 및 기간
  2. 연구내용 및 방법
  3. 자료의 분석방법
 III. 결과 및 고찰
  1. 조사대상자들의 일반적 특성
  2. 관련 요인들의 평균값
  3. K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 선호도에 미치는 영향
  4. K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 만족도에 미치는 영향
  5. K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 재구매의도에 미치는 영향
 IV. 요약 및 결론
 References

• 이미옥(영산대학교 한국식품조리학과) | Mi-Ock Lee (Department of Korean Food and Culinary Arts, Youngsan University) Corresponding author