본 연구는 중국 유학생의 학습참여 동기가 학습몰입으로 연결되는 인과관계와 학습동기와 학습몰입 사이에서 자기효 능감의 매개효과를 검증하였다. 연구의 대상은 S시에서 거주하는 중국유학생을 대상으로 2023년 10월 1일부터 10월 31 일까지 자료 수집한 198부를 분석에 활용하였다. 수집된 자 료는 SPSS 25.0을 활용하여 빈도분석, 기술통계, 상관관계, 위 계적 회귀분석을 실시하였다. 연구결과, 첫째, 중국유학생의 학습동기는 자기효능감과 학습몰입에 정의 영향을 미치는 것 으로 확인되었다. 둘째, 중국유학생의 학습동기와 학습몰입의 관계에서 자기효능감의 매개효과를 확인하였다. 이중 학습몰 입의 하위요인인 감성몰입만이 자기효능감의 관계에서 매개 효과가 있는 것으로 밝혀졌다. 이는 중국유학생의 학습동기 는 자기효능감을 증진하여 학습몰입을 높인다는 것을 의미한 다. 이를 통해 중국유학생의 학습몰입을 높일 수 있는 대학 교육에서의 실무적 시사점을 제시하였다는 점에서 의의가 있 다.

본 연구는 한국에서 예체능 계열 박사 과정에 재학 중인 중국인 유학생들의 교육 현황을 조사하고 분석하여, 한국 대학의 외국인 유학생 모집부터 교육에 이르기까지 합리적인 개선과 유용한 유학 정보를 제공하고자 한다. 본 연구의 목적을 달성하기 위해 다음과 같은 연구 절차를 거쳤다. 먼저, 한국 대학의 예체능 계열 박사 과정에 재학 중인 중국인 유학생들이 선호하는 사립 대학 상위 3곳을 선정하여 이들 대학의 학과, 전공 구분, 입학 요건, 지원 절차, 장학금 혜택 등의 내용을 분석하였다. 다음으로 인터뷰와 설문을 통해 예체능 계열 박사 과정 중국인 유학생들의 대학 선택 요인, 일상 및 학교생활 현황, 학습 상태, 학습 만족도, 한국어 능력 수준, 논문 진행 등의 교육 현황을 파악하였다. 이에 도출된 결과는 다음과 같다. 첫째, 학교 지원 절차, 중국인 유학생 수, 어학 성적 여부 그리고 지인과 유학 중개소의 추천을 대학 선택의 선결 조건으로 생각하기 때문에 대학교에서 유학생 모집 홍보, 한국과 중국 학교의 교류 프로그램 및 연합 과정 개설 등을 적극적으로 고려해야 한다. 둘째, 한국어 능력이 부족하여 일상, 학교생활에 불편한 데가 많다는 조사 결과에 따라 학교 측은 유학생들의 원활한 언어 소통에 관한 적극적인 지원과 도움이 필요하다고 판단된다. 셋째, 모든 교과목의 타당성과 전문성은 높은 반면, 실용성은 상대적으로 낮은 편이기 때문에 예체능 계열의 특수성을 고려한 맞춤형 한국어 연계 교과목의 개설이 매우 필요하다. 넷째, 논문의 진행에 있어 어느 정도의 한국어 실력을 갖추어야 하는 상황이므로 해당 학과에 속하거나 전문 용어를 통역할 수 있는 실력을 갖춘 통역자가 논문 통역을 담당해야 한다. 다섯째, 논문 작성 프로그램이나 사이버 시스템의 사용법을 가르치는 수업이 매우 필요하다. 이뿐만 아니라 유학생들이 희망하는 한·중 교류프로그램 등을 만들어 일상과 학교생활을 풍부하게 하고 불안감을 약화시킬 수 있다고 생각된다. 저자는 현재 한국 대학 외국인 박사 과정 모집에 있어, 언어 능력이 떨어지는 학생들을 선발하는 것이 본질적인 문제라고 생각한다. 그러나 각 대학의 운영 및 모집에 있어 실제적인 해결이 어렵다고 본다. 이를 본 연구의 한계점으로 보고, 가장 현실적인 상황을 고려하여 예체능 계열 중국인 유학생들의 교육 환경, 수업 설계, 학생 지원, 혜택 및 학습 방향과 관련된 근본적이고 구체적인 방안을 제공하였다. 본 연구가 한국의 고등 교육 기관의 외국인 유학생 모집 시스템 구축, 입시 그리고 유학생 교육, 지원 등 상황에 따른 교육 개선과 발전에 보다 유용한 자료로 활용되기를 바란다.

청일전쟁 후 국방건설에서 뚜렷한 특징 가운데 하나는 서양을 모델로 배우던 기존 방식에서 벗어나 일본을 새로운 모델로 삼으려는 노력이 있었다는 사실이다. 짧은 기간 동안에 일본의 제도를 참고해 군사 기구를 재정비하거나, 일본에서 새로운 군 함이나 무기를 구입하거나, 일본인 군사 교습을 초빙해 중국의 군사학교에 파견한 일 등이 그것이다. 청국 관신(官臣)들은 일본 측 요청으로 일본군 군사훈련을 관람했 을 뿐만 아니라 병기공장과 군사학교를 참관하면서 학제, 설비, 교과 내용 등을 파악 하였다. 그들이 방문한 군사와 교육 관련 기관단체의 소개와 설명이 동유일기(東遊日 記)에 고스란히 담겨있다. 따라서 동유일기는 청국인의 일본 시찰 뿐만 아니라 일본유학을 연구하는데 중요한 자료이다. 본문에서는 우선 군사 시찰(육군, 해군) 현황을 간단히 살펴보고, 군사 유학(육군, 해군)을 중심으로 정리 분석하였다.

With the globalization of Korean education and the rise in the average level of education, the number of international students in Korea, especially those from China, is rapidly increasing every year. This study aimed to provide the basic information for healthy dietary education by evaluating the dietary and nutritional status of Chinese students living in Gwangju province of Korea. Data from 468 subjects who met the study participation criteria and who had given their written informed consent were used for analysis. Of the total subjects, 52.4 and 80.1% were non-drinkers and non-smokers, respectively (p<0.01). It was observed that women were more stressed than men when they did not have convenient access to a Chinese food market near their place of residence (p=0.032). The subjects with a high cultural adaptation consumed kimbap (p<0.001) and pizza (p=0.017) more frequently than the subjects with a low cultural adaptation. An analysis of the nutrient quotient revealed that male scores were higher than those of the females with regard to water intake (p=0.035) and exercise level (p=0.021). For Chinese students living in Korea to maintain proper dietary habits, it is necessary to educate them on how to purchase convenience foods and improve their lifestyle, including limiting drinking and smoking. It is also necessary to develop emotional support programs for stress management and cultural adaptation.

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

한국 사회의 유학생 관리 상황이 양적 팽창에 비해 그 질적 수준이 정체되고 있는 가운데, 본 연구는 한국의 제2도시인 부산이라는 공간 속에서 중국 유학생들이 어떤 선택과 삶의 계획을 실천하고 있는지 이해하기 위해 초보적인 조사를 진행하였다. 본 연구에서는 부산의 국립대학에 유학하고 있는 중국 유학생들이 체감하고 있는 한국 대학 교육 과정에서의 문제점과 인문학 소양 교육에 대한 실태들을 살펴보고자 했다. 논문에서 외국인 유학생 교육, 특히 중국인 유학생 교육에 있어서 보편적인 인문 교육의 확대를 강조하는 것은 그들로 하여금 지각된 차별감을 극복하는 사회적 지지 획득의 첫 단계라 판단된다. 이를 위해서 대학은 정책적 배려를 통해 이들 중국인 유학생들의 학습자 태도를 회복함과 동시에 유학 생활 속에서 만들어지는 스트레스와 우울을 제도적으로 관리할 수 있는 체계를 만들어 나가야 할 것이다.

본 논문은 중국의 ‘일대일로’ 구상 속에서 해외 유학생 유치를 어떻게 해나가고 있는지, 그리고 앞으로 어떻게 펼쳐나갈 것인지에 대한 논의를 하였다. 유학생 정책은 ‘일대일로’ 구상에 있어서 매우 특별한 의미를 갖는다. 바로, 중국과 ‘일대일로’ 선상 국가들과의 교육 협력 및 교육 개방의 한 축을 담당하고 있기 때문이다. 중국 교육부에서는 유학생 유치를 위해 ‘일대일로’ 장학금 지원 등 다양한 지원을 하고 있 다. 이에 유학생 규모가 크게 확대되어 아시아 최대의 유학 대상국이 되었으며, ‘일대일로’ 선상 국가의 대학들과 체결한 대학 간 전략적 연맹이 전 세계 174개 대학으로 확대되었다. 중국의 정책 방향의 수립과 각 부서 간의 공동 노력, 전폭적인 예산 지원 및 원칙과 확장성 등 중국의 ‘일대일로’ 유학 정책의 추진 과정을 통해서 2015년부터 ‘일대일로’ 국가로 추가된 한국 역시 중국의 경우를 거울삼아 유학생 정책을 어떻게 세워야 하는지에 대한 시사점을 살펴보았다.

이 글은 G2(Group of Two)가 된 중국, 탈유교사회인 현대 중국에서 지식인들은 왜 유학담론을 이야기하며, 유학은 왜 부흥했는가에 대해 살펴보려고 한다. 21세기의 탈유교화된 중국 현대사회에서, 중국지식인들은 왜 100년 전에 그들이 폐기처분했던 공자와 유교문화를 신자본주의시 대인 21세기에 자신들의 새로운 ‘문명가치’로 내세우는가? 현대중국에서 유학은 왜 쇠락했는지, 21세기 오늘날의 중국에서 유학은 왜 다시 부흥하고 있는지, 이러한 ‘유학부흥 현상’을 가능하게 한 중국사회의 매커니즘은 무엇인지를 탐색해보고자 한다. 먼저 중국현대사에서 유학의 쇠락과정에 대해 고찰해보았다. 첫째, 신문화운동 시기에 전통은 무엇 때문에 거부되었는지, 둘째, 문화 대혁명 시기에 공자는 왜 비판을 받았는지를 검토한다. 이 글은 특히 문화연구(Cultural Studies) 의 방법론으로 G2가 된 중국에서의 유학부흥 현상에 대해 살펴보았다. 특히, 국가정책과 지식인의 유학담론, 경제발전과 공자학원의 설립, 대학과 당교(黨校)에서의 전통문화에 대한 교육이 제도권의 커리큘럼에 도입된 것에 대하여 살펴보았다. 이러한 탐색을 통하여 탈유교화된 중국 현 대 사회의 정치문화 상황과 21세기의 중국에서 유교문화의 부흥은 중국이 꿈꾸는 국가의 미래 상과의 관계는 어떠한지를 살펴보았다.

본 논문은 중국의 대외정책과 유학생 정책과의 관계를 살펴보았다. 먼저, 중국의 시대별 주요 대외 이슈 및 그것의 ‘구성요소’ 중 하나로서의 유학생 정책을 통시적으로 살펴보았는 데, 이러한 연구는 국내와 국외에서도 정리가 되어있지 않은 부분이기도 하다. 즉 신중국 수립부터 개혁개방 이전 시기를 시작으로, 덩샤오핑 시대, 장쩌민·후진타오 시대, 시진핑 시대 까지, 신중국 설립 이후 70여 년 간의 중국 유학생 정책이 목표로 한 지향점을 파악해 보았다. 중국의 유학생 정책은 폐쇄에서 개방으로, 국가 간 조약에 의한 교환학생 중심에서 자비 유학생 중심으로 큰 전환을 보이며 현재에 이르고 있다. 특히, 시진핑 시대에 이르러서는 ‘일대일로’ 구상과 연계하여 선상 국가를 새로운 유학생 유치 공급원으로 삼고자 하는 자비유학생 유치 전략도 엿보이고 있다. 마지막으로 한국과 중국의 대외정책과 유학생 정책과의 관계를 비교해 봄으로써 우리에게 주는 시사점을 파악해 보았다.

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.

This study was performed to provide fundamental data on the dietary habits and food purchase types according to the stress patterns. The subject was 312 Chinese students in Gyeonggi region through a self-administered questionnaire. According to the results of the reliability analysis, the stress items showed an average of 2.91 and 0.846 for Cronbach alpha coefficient. The results of ANOVA analysis on the difference of dietary habits according to stress are as follows; There were significant differences for the meal frequency per day according to schoolwork, economic, general living, and dietary habits (p<0.05). Also, the general living pattern showed significant differences for the meal outside frequency and Chinese food intake (p<0.05). The results of ANOVA analysis on the difference of food purchase type according to stress are as follows; There was significant differences in degree of use of convenience foods according to interpersonal relationship, cooking method of convenience foods according to economics, the selection criteria of convenience foods according to schoolwork (p<0.05). The correlation coefficient of dietary habits and convenience food intake are 0.223, －0.147 in stress degree and dietary habits. In conclusion, I would like to provide the basic data necessary for the right choice of Chinese students' dietary habits and food purchases.

Tandem learning is a learning model actively used in the field of foreign language learning. Through interaction and mutual assistance between language partners, it is possible not only to learn independently and improve the level of target language, but also to conduct cross-cultural communication and understand foreign cultures.Generally speaking, there are two types of Tandem learning methods: Tandem learning through classroom management;The other is the out-of-class language partner learning activities organized by learners in both countries.This research is the second type of Tandem learning, in which teachers help to make connections between Chinese students in the accounting department and Korean students in the Chinese language department, and combine idioms to make mutual learning outside the normal classroom learning.Due to the lack of classroom management and constraints, as well as the low level of target language of both partners, some problems occurred in the process of activities.How to solve these problems so that the language partner activities can be carried out effectively, this study explored several solutions, and tested the effectiveness of the solutions through the end-of-term questionnaire survey.It is hoped that such a shallow study can serve as a starting point for more teachers and researchers to explore the out-of-class Tandem learning model so that more foreign language learners can benefit from Tandem learning.

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages

This study, drawing on critical discourse analysis methodologies, aims to show how Chinese international students are discursively represented in a Korean newspaper. Articles from the Chosun Ilbo were collected between 2008-2016. The media has framed social images on Chinese International students quite often from the Beijing Olympic torch relay in 2008. Following van Dijk’s (1998) ideological theory, macro- and micro-level of textual analysis were conducted. It was found that the two groups of ‘us’ and ‘them’ (Chinese international students) were dichotomized. It was enforced by discursive strategies such as conjugation, over-lexicalization, and delegitimization. As for the micro-level analysis, drawing on Halliday’s (1985) systemic functional grammar, three dimensions of analysis (ideational, interpersonal, and textual) were conducted to uncover the power relations under the linguistic forms. This study concludes that Chinese international students were represented by the ideological square of positive self-presentation and negative other-presentation.

19세기 중반 이후 서구의 의한 강제적인 문호 개방에 시달리며 문명의 큰 충격을 경험한 중국의 전통적인 문사들은 새로운 지적 생성을 도모해야 했다. 이 과정에서 선도적인 역할을 한 엘리트집단은 자국을 무력화시킨 서구 문명국의 유학생들이라 할 수 있다. 이들 초기 유 학생 대부분은 전통학문을 훈습하였고 전통적인 ‘문사(文士)’들의 전철을 밟은 인물들로 전통 문인의 기질과 품격을 아우르고 있었으며 자국의 문화와 학문에 대한 자존감은 여전하였다. 본고에서는 이처럼 전통 학문과 서구 학문을 모두 총섭하고 유학까지 경험한 루쉰(魯迅)의 일본 유학시기에 초점을 맞추어 그가 유학생 잡지 절강조(浙江潮)와 하남(河南)에 발표 한 글을 통해 루쉰의 전통적 사유와 서구의 사상관념이 어떻게 교응(交應)하는지를 살피는데 주목하였다.

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

Choi, Jin-sook. 2017. “A Study on Attitudes toward English among Chinese Students”. The Sociolinguistic Journal of Korea 25(1). 239~262. This study sets out to investigate the Chinese students' attitudes toward English and how their attitudes towards English are different as to the level of their Korean skills. For this study, 68 Chinese students participated in the questionnaire survey and 6 students with high level of Korean were interviewed as a group by the researcher. The result of the quantitative study indicates that the participants' attitudes toward English were generally positive. When the level of self-perceived Korean skills was applied to their attitudes towards English as a variable, the participants who had a high level of self-perceived Korean skills produced higher interest in learning English and more favorable attitudes towards English speakers than those who had a low level of self-perceived Korean skills. And the Pearson’s correlation analysis confirmed the relationship between these two factors: self-perceived Korean skills and attitudes toward English. The result of the focus group interview also supported the quantitative study: the participants who had a high level of Korean favored English and they were interested in English. Therefore, this study suggests that English learning could be applied only for the Chinese students who have a high level of Korean skills for the effectiveness of their studying in Korea.

Yang, Myung-hee & Kim, Bo-hyeon. 2017. “A Study on Korean Language Anxiety in the Classrooms of Advanced-level Korean Language Learners for Academic purposes: With Chinese Students in Graduate School in Korea”. The Sociolinguistic Journal of Korea 25(1). 119~141. The aim of this study is to examine the level of and the factors for Korean language anxiety in the classrooms of advanced-level Korean language learners for academic purposes. To this end, 60 Chinese students attending graduate school participated in the survey with the questionnaires: i.e., PRCA and FLCAS. The results suggest as follows. First, the Korean language anxiety level in the classrooms of the Chinese students is likely to be high. Also, it is not because of the participants’ traits, but because of the classroom environment. Second, there are 5 factors for Korean language anxiety in the classrooms; communication anxiety with native speakers, communication anxiety, fears of negative evaluation and failing in class, Korean proficiency anxiety, and negative attitudes toward class. Especially, the forth factor suggests that Korean learners needs an educational intervention of Korean, even after they enter undergraduate or graduate institutions. Third, there is a negative correlation between Korean language anxiety in the classroom and a residence period in Korea. That is, it is necessary to give them as many opportunities as possible for being exposed to Korean by a Korean educational intervention.

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.