Evaluation of the Globalization of Korean Foods and Yak-sun among Nationalities of Foreigners Living in Korea

국내거주 국가별 외국인의 한식 및 약선의 세계화 평가

  • Lim, Hyun-Jung (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Lee, In-Hoe (Research Institute of Medical Nutrition, Kyung Hee University) ;
  • Suk, Wan-Hee (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Lee, Jeong-Min (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Choue, Ryo-Won (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University)
  • 임현정 (경희대학교 동서의학대학원 의학영양학과) ;
  • 이인회 (경희대학교 임상영양연구소) ;
  • 석완희 (경희대학교 동서의학대학원 의학영양학과) ;
  • 이정민 (경희대학교 동서의학대학원 의학영양학과) ;
  • 조여원 (경희대학교 동서의학대학원 의학영양학과)
  • Received : 2010.07.22
  • Accepted : 2010.11.19
  • Published : 2010.12.31


This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun among different nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeastern and central Asian, European, and American). The questionnaire was composed of three parts, including perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited by southeastern and central Asians and Americans was "taste", whereas eastern Asians and Europeans chose "culture" and "curiosity", respectively. Americans and Europeans considered "spiciness" as a reason not to choose Korean foods (P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeast Asians and central Asians responded "Korean dining culture" and "incomprehensive menus", respectively (P<0.05). An "explanation of the menu to foreigners" was regarded as the main suggestion for globalizing Korean food. Most of the respondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention. A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regard to the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out "health status improvement", whereas "improved nutritional status" was manifested in the majority of the American's responses (P<0.001). Therefore, it is crucial that "localization" be applied to Korean foods and Yak-sun to meet the international standard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.


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