Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Perception and Preference for Korean Food among Chinese Students Residing in Korea and China

한국에 거주하는 중국인유학생과 중국에 거주하는 중국현지 대학생의 한식에 대한 인식 및 선호도

  • Cho, Su-Hyun (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Kim, Jae-Hee (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Kim, Myung-Hee (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Lee, Won-Jong (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Kim, Eun-Kyung (Department of Food and Nutrition, Gangneung-Wonju National University)
  • 조수현 (강릉원주대학교 식품영양학과) ;
  • 김재희 (강릉원주대학교 식품영양학과) ;
  • 김명희 (강릉원주대학교 식품영양학과) ;
  • 이원종 (강릉원주대학교 식품영양학과) ;
  • 김은경 (강릉원주대학교 식품영양학과)
  • Received : 2016.06.02
  • Accepted : 2016.07.04
  • Published : 2016.08.30
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Abstract

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%, Chinese-locals 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.

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