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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.215-226
DOI : https://doi.org/10.7318/KJFC/2017.32.3.215

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, Busan, 47011, Korea 82-51-320-1782 82-51-320-178 hkhee@dongseo.ac.kr

Abstract

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

중국 연변 지역 대학생의 한식에 대한 인식 및 선호도 연구(II)
- 민족별 비교를 중심으로 -

홍 경 희*

동서대학교 식품영양학과

초록


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