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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.32 No.3 pp.204-214

Perception and Preference of Korean Food of University Students in Yanbian, China

Kyung Hee Hong*

Department of Food Science and Nutrition, Dongseo University, Busan, Korea

Corresponding author: Kyung Hee Hong, Division of Food Science and Nutrition, Dongseo University, 47 Jurye-ro, Sassang-gu, 47011, Busan, Korea 82-51-320-1782 051-320-178


This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

중국 연변 지역 대학생의 한식에 대한 인식 및 선호도 연구(I)
- 성별 비교를 중심으로 -

홍 경 희*

동서대학교 식품영양학과





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