Survey of Korean Food Acknowledgement and Preference by Chinese Students in Daejeon

Abstract The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being<20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.773.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who had lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mul Naengmyeon, Moosengchae, and Oisengchae. Key words: Chinese students, Korean food, acknowledgement, preference.Corresponding author: Kwi-Hyun Ha, Dept. of Food Nutrition & Cookery, Woosong College, 226-2 Jayang-dong, Dong-gu, Daejeon 300-715, Korea. Tel: +82-42-629-6440, Fax: +82-42-629-6150, E-mail: kwihyun@wst.ac.kr