This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

전통문화상품의 대중화와 글로벌화, 현대화를 위한 디자인경영이 필요하며 소비자 요구를 접목한 공예상품으로의 시장 경쟁력을 확보해야 한다. 전통문화상품은 제품디자인을 통한 감성마케팅 효과를 극대화하고 국내외 고객에 감동을 줄 수 있는 혁신적 디자인으로 개발되어야 한다. 한국 고유문화의 이해를 통한 디자인은 전통문화상품에 대한 인식 제고와 시장 쉐어 확장으로 표출될 것이다. 공예문화상품은 관광기념품, 생활용품, 장식품 등으로 지속적 수요창출이 가능하며, 새로운 소재 및 상품의 개발로 성장이 유망하다. 그러나 현재 전통적인 수공업 위주로 제작되고 있으며, 자체홍보물 제작이나 공동전시회 등을 통한 국지적 홍보가 대다수를 차지하고 있어 향후 생산과 유통의 전문화가 절실히 요구된다. 먼저 수요층이 정확히 파악된 시장성을 예측하여 소비자의 구매 욕구와 트렌드에 부합되는 전통문화상품을 디자인하고 개발함으로써 부가가치를 높이는 고품질 상품개발로 안정성과 확산을 높이는 제품디자인 개발이 되어야 할 것이다.