The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensoryevaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, durationof staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience,and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects(37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditionalfood and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generallysweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi werejjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol,bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafoododors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, theperception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.