중국의 개혁개방 이후 중국 내에는 대규모적인 인구 이동이 나타나 원래 중국 동북 3성에 모여 살던 조선족들은 고향을 떠나 대도시로, 연해개방 도시로, 해외로 이동하기 시작했다. 전국 인구 보편조사의 통계에 의하면 1990년 전국 조선족 인구는 192.3만 명 중 98.2%가 동북3성(東北三省)에 살고 있었으나 2000년 통계에는 동북 3성에 사는 인구가 92.2%로 줄었다. 이는 호적을 기본으로 하는 인구보편조사의 통계로서 호적은 고향에 있으나 실제로 고향을 떠난 인구는 훨씬 많다. 지금도 조선족 인구 이동은 진행 중이며 새로운 지역에서 집거(集居)의 형태로 나타나고 있다. 본고는 중국의 조선족 집거지구 연변, 산재지구 청도(새로운 집거지구라는 주장도 있으나 연변대상 산재지구로 한정함), 잡거지구 북경, 할빈 3곳을 대상으로 한 조선족 언어 사용 실태에 대한 연구이다. 본고를 위해 3지역 조선족들을 대상으로 설문조사를 실시하였다. (연변 177명, 회수율 89%, 청도 405명, 회수율 81%，북경, 할빈 89명, 회수율 89%). 3개 지역 조선족들의 언어능력과 언어태도에 대해 알아 본 결과 다음과 같은 점들이 발견되었다. 언어 능력 면에서는 첫째, 집거, 산재지구 순으로 조선족들의 조선말 보존정도가 비교적 높은 반면 잡거지구, 산재지구 순으로 조선족들의 중국어 능력이 비교적 높게 나타났다. 둘째, 구사력과 문장력에서는 조선말이 중국어에 비해 우세하나 독해력 면에서는 중국어도 높게 나타났다. 언어 태도 면에서는 첫째, 3개 지역 조선족들은 대부분 조선말에 대해 긍정적으로 생각하고 있는 편이다. 둘째, 세대별로는 학생 세대는 중국어 선호도가 높고 동화현상이 심하며 부모 세대로 갈수록 조선말 선호도가 높았다. 셋째, 본인, 자녀, 배우자에 대한 희망언어 태도에서는 ‘본인’과 ‘자녀’의 희망언어는 중국말이 높고, ‘배우자’의 희망언어는 조선말이 가장 높게 나타났다. 넷째, 앞으로 조선족 사회에 많이 사용되길 바라는 언어(기대언어)에 대한 응답에서는 조선말이 가장 많은 반면에 쓰이게 될 것 같은 언어(예측 언어)에서는 산재, 잡거지구에서 서울말이 많이 선택되었다. 위의 결과들은 세대별, 거주지역별로 다르게 나타나는 것을 볼 수 있었다.

Korean is one of the 55 ethnic minorities in China who is famous for their persuasion in children’s education. However, along with the development of the society, the decline in the Korean population in China, since Chinese“Reform and Open” policy in 1970’s, has caused a crisis in the education in Korean communities. Education, a vital project of lasting importance, plays an essential role in developing a nation’s sophistication. This paper aims to discover and analyze the possible explanations for the crisis in educational practices in Korean communities in China in order to provide appropriate solutions for the problem. I hope this study will contribute towards future researches in the education of Koreans in China.

이 논문은 중국에 거주하는 조선족의 정체성 확립과 동질성 회복을 위한 인터넷 네트워크 구축방안을 살펴보았다. 중국의 이촌향도 현상으로 조선족들도 도시로 흩어지고 있으며, 점차 민족의 정체성을 상실해가고 있다. 이에 따라 흩어져있는 조선족간의 활발한 정보교류를 통한 정체성 확립을 위해 이들 간에 매개체 역할을 할 수 있는 인터넷미디어를 활용할 필요가 있다. 이를 위해 조선족 사회의 인터넷 인프라를 구축하여 미디어 활용기반을 조성하고, 나아가서 인터넷을 활발하게 이용할 수 있도록 교육과 지원을 고려해야 한다. 조선족의 인터넷 기반구축과 이용활성화를 위해서는 조선족 자체의 노력이 있어야 하지만 동시에 인터넷이 발전한 한국의 다양한 지원과 제도적 후원체계 마련이 필요하다.

The purpose of this study was to identify the perceptional patterns of Korean traditional food for China-Korean housewives in Yanbian area and to compare the preference for traditional food of Korean national holidays between the perceptional patterns. Data were collected from 261 China-Korean housewives in the Yanbian area and cluster analysis was used. The results revealed two different patterns, i.e., tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns were likely to vary depending on socio-demographic background. Also, perceptional patterns were significantly related with the preference of traditional food of national holidays i.e., new years day, first full moon of January, thanksgiving day, han-shik (the 105th day after the winter solstice), and dong-gi (the coldest winter solstice). Similarities and differences in perceptional patterns as well as preference of traditional food of national holidays were discussed, and future implications for food nutritionists and Asia marketers were provided.

The purpose of this research is to examine features of addressee honorifics by observing sentence endings used by the Jeongam village that consists of major speech group speakers from Chungcheongbuk-do and minor speech group speakers from Hamgyeongbuk-do. Addressee honorifics in the Jeongam dialect are distinct with respect to social status or social conditions such as social positional relationships between speaker and listener, the listener's native region, the occupation of the listener, intimacy between speaker and listener, and so on. The speakers of the Jeongam dialect recognize different levels of addressee honorifics such as 'Yeye, Yaya, Eungeung' and like the Hamgyeongbuk-do dialect it is possible to divide them into sub-levels. It is also observed that imperative and request sentence endings, which are used in the Jeongam dialect are a mixture of the Chungbuk cJjalect and the Hamgyeongbuk-do dialect. This is understood as an overlapping phenomena of the two dialects due to the fact that Hamgyeongbuk-do dialect speakers outnumber Jeongam speakers where Chungbuk dialect speakers live. This indicates that features of the Chungbuk dialect and the Hamgyeongbuk-do dialect coexist in the Jeongam dialect through borrowing.

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.

The article aims to analyze the mission없y activities of Korean churches for Korean diaspora in China and to suggest some missiological tasks for them. The article consists of three parts. The first p따t deals with the Korean diasporas in China for whom Korean churches have done missionary activities since 1980s. Such as a historical formation of the diaspora community and a reflection of the missionary enterprises of the Korean churches and their missiological tasks for them are included. The second p따t discusses the Korean diasporas in China who have immigrated into Korea as foreign migrant workers. Also the article criticizes the missionary activities of the Korean churches for them and proposes some missiological tasks. The last part emphasizes on realization of the Konvivenz mission which results from the missiological reflections on the missionary activities of the churches. The Konvivenz mission is accomplished through mutual efforts of both the Korean churches and the KoreanChinese.

Lee, Jang-Song & Shin, Gyeong-Shik. 2004. A Study of Codeswitching by the Korean-Chinese People Living in Chenguoz District of Harbin. The Sociolinguistic Journal of Korea, 12(1). The main purpose of this paper is to analyze Korean-Chinese people's usage of Korean and Chinese in terms of code-switching. To be more specific, the study is focused on analyzing the bilingualism within the Korean community in Chenguoz District of Harbin, Heirungjiang Province, China. The study especially focuses on clarifying the reciprocal relationship between the Korean language and the Chinese language, examining the difference in the usage of the two languages according to age groups. This specific area was selected as our subject, since most of the Korean communities in the Heirungjiang area were formed by descendents of the immigrants from the southern provinces of the Korean Peninsula, which allows the comparison between the language used today and the language their ancestors used before moving to this area. Due to the industrialization and innovation brought about by the opening of the Chinese society, the fast outward flow of youths to urban areas, and greater assimilation threats from the embedding Chinese culture, we are not too sure if the Korean language will continue to be used in the future. Given these circumstances, we consider this research most opportune in that it provides a look into the Korean community that developed its distinctive culture and language within an isolated cultural environment.

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statisticai data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was 0.68~0.85 for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.

This study was conducted to assess dietary intake and quality obtained by 24-hour recall method between Korean-Chinese in Yanbian, China(Korean-Chinese) and Koreans in Kuri, Korea(Koreans). The subjects consisted of 730 Korean-Chinese and 696 Koreans. Mean daily energy intake of Korean-Chinese was 1,788kcal and that of Korean was 1,844kcal. Proportions of energy intake from carbohydrate, fat, and protein were 62.6: 16.9: 14.2 for Korean-Chinese and 65.4: 16.3: 14.4 for Koreans. Nutrient intake levels of Koreans were higher than those of Korean-chinese in most nutrients. Calcium and vitamin B2 intakes as percent of Korean RDA were less than 60% in Korean-Chinese. Koreans consumed calcium and vitamin A in the level less than 80% of Korean RDA. Iron intake level of Korean females was less than 75% of Korean RDA. Korean-Chinese consumed 90.4% of food from plant origin, and Koreans consumed 82.5% of food from plant origin. Mean dietary diversity score(DDS) of Korean-Chinese, 3.00±0.39, was significantly lower than that of Koreans, 3.73±0.76(p<0.05). Mean dietary variety score(DVS) of Korean-Chinese, 13.6, was significantly lower than that of Koreans, 20.1(p〈0.001). According to these results, some adults in the both Korean-Chinese and Koreans did not consume enough nutrients, especially calcium and vitamin B2 intake for Korean-Chinese and calcium and vitamin A intake for Koreans. Dietary qualities of Korean-Chinese subjects and Korean females were not adequate. In the future, further research to promote dietary quality of Koreans including Korean-Chinese must consider the results of this study.

The purpose of this study was to investigate the kinds and way of using traditional foods for korean traditional days, and to identify prohibitive foods for pregnant and lactating women, and sick people taking into account the cultural aspects and the belief of korean housewives in Yanbian. The data were collected from August to December of 1995 in Yanbian area of China. The questionaire was designed to find traditional and prohibitive foods for them. The results provide some implications regarding the impact of cultures in understanding the perceptions to traditional foods as well as prohibitive foods. The perception on the development of traditional fast food and traditional food and menu is higher in Yanbian area than in korea but the frequency to use traditional fast food is similar in two areas.

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.