This study investigated the effects of Korean food perception factors on attitudes and utilization intentions among 101 Indians residing in Korea from March 1 to April 20, 2025. Data were analyzed using SPSS for reliability, factor analysis, multiple regression, and independent samples t-tests. Findings revealed that among perception factors—healthfulness, palatability, economic value, safety, traditional image, and religious acceptability—only palatability significantly influenced attitude formation (p<0.001). Regarding utilization intention, palatability and traditional image had significant positive effects (p<0.001), whereas healthfulness and religious acceptability served as fundamental prerequisites rather than direct motivators. Recommendation intention was primarily driven by palatability, economic value, and safety. Group analysis showed that females held more positive perceptions of traditional images and higher utilization intentions than males (p<0.01). Additionally, the non-vegetarian group reported significantly higher levels of palatability, recommendation intention, and attitude compared to vegetarians (p<0.01). These results suggest that effective promotion of Korean food to Indians requires segmented marketing strategies that integrate palatability and traditional images on a foundation of religious acceptability.

Abstract
I. 서 론
II. 이론적 배경
    1. 한식 인식 요인
    2. 한식에 대한 태도
    3. 한식 활용 의도
    4. 추천 의도
    5. 정보 탐색 의도
III. 연구 방법
    1. 연구 모형 및 연구 가설
    2. 조사 대상 및 자료 수집
    3. 설문지 구성 및 측정 문항
    4. 자료 분석 방법
IV. 연구 결과 및 고찰
    1. 표본의 일반적 특성 및 한식 섭취 실태
    2. 측정 도구의 신뢰도 및 타당성 분석
    3. 한식에 대한 인식 요인이 한식의 태도에 미치는 영향
    4. 한식 인식 요인이 한식 활용 의도에 미치는 영향
    5. 한식에 대한 인식 요인이 추천의도에 미치는 영향
    6. 한식에 대한 인식 요인이 정보 탐색 의도에 미치는 영향
    7. 집단 간 차이분석
V. 결 론
저자 정보
Conflict of Interest
References

• 우나리야(호서대학교 식품공학과) | Nariyah Woo (Dept. of Food Science & Technology, Hoseo University)
• 고성희(성신여자대학교 바이오헬스융합학부 식품영양학 전공) | Seonghee Ko (Major in Food & Nutrition, Dept. of Biohealth Convergence, Sungshin Women’s University)
• 스류시티 아셔크 마네(호서대학교 대학원 식품생물공학과) | Srushti Ashok Mane (Department of Food and Biotechnology, Graduate School, Hoseo University)
• 이혜란(배화여자대학교 식품영양학과) | Hye-Ran Lee (Department of Food and Nutrition, Baewha Women’s University) Corresponding author