한국에 거주하는 중국인유학생과 중국에 거주하는 중국현지 대학생의 한식에 대한 인식 및 선호도 (Perception and Preference for Korean Food among Chinese Students Residing in Korea and China)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 31권 / 4호 / 261 ~ 268페이지
· 저자명 : 조수현, 김재희, 김명희, 이원종, 김은경

초록

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residingin Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign studentsand 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean foodat first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The mostimportant factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals59.1% 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 forperception 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%), whereasChinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferredcondiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. Theresults of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

영어초록

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residingin Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign studentsand 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean foodat first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The mostimportant factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals59.1% 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 forperception 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%), whereasChinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferredcondiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. Theresults of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

참고자료

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