This study examined how the perceived halal friendliness of Korean food influences attitudes toward Korean food and consumption intention among Pakistani Muslim consumers residing in South Korea. A survey was conducted with 132 Pakistani Muslim adults living in Korea, and the data were analyzed using descriptive statistics, exploratory factor analysis, reliability analysis, and multiple regression analysis. The results showed that halal compliance was the most important factor when selecting Korean food, and respondents reported moderate familiarity with Korean food. Among the dimensions of halal friendliness, service environment and information accessibility received relatively higher evaluations, whereas product suitability showed the lowest evaluation. Multiple regression analysis suggested that service environment positively influenced both attitudes toward Korean food and consumption intention. Preparation suitability showed a marginal positive association with the attitudes toward Korean food, while information accessibility positively influenced consumption intention. The product suitability was not significantly associated with either attitudes or consumption intention. These findings suggest that improving the service environments, enhancing access to halal-related information, and ensuring halal-compliant food preparation may promote the acceptance and consumption of Korean food among Pakistani Muslim consumers in South Korea.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구 모형
    2. 연구 대상 및 기간
    3. 설문지 구성 및 변수의 조작적 정의
    4. 자료 분석 방법
III. 결과 및 고찰
    1. 조사 대상자의 일반적 특성
    2. 한식 섭취 실태
    3. 전체 측정 변수에 대한 기술통계 분석 결과
    4. 신뢰성 및 타당성 검증
    5. 일반적 특성에 따른 차이 분석
    6. 할랄 친화성에 대한 인식이 한식에 대한 태도에 미치는영향
    7. 할랄 친화성에 대한 인식이 한식 소비 의향에 미치는 영향
IV. 요약 및 결론
Conflict of Interest
References

• 고성희(성신여자대학교 바이오헬스융합학부 식품영양학 전공) | Seonghee Ko (Major in Food & Nutrition, Department of Biohealth Convergence, Sungshin Women’s University)
• 이혜란(배화여자대학교 식품영양학과) | Hye-Ran Lee (Department of Food & Nutrition, Baewha Women’s University)
• 타히르 하디카(호서대학교 대학원 식품생물공학과) | Hadeeqa Tahir (Department of Food and Biotechnology, Graduate School, Hoseo University)
• 김민영(경희대학교 일반대학원 조리·외식경영학과) | Minyoung Kim (Department of Culinary Science and Food service Management, Graduate School, KyungHee University)
• 우나리야(호서대학교 식품공학과) | Nariyah Woo (Department of Food Science & Technology, Hoseo University) Corresponding author