Preference and Perception of Korean Foods of Foreign Consumers by Nationality

외국인 소비자의 한식 선호도와 관능적 특성에 대한 인식 - 출신국가별 비교를 중심으로 -

  • 이진영 (국립농업과학원 농식품자원부) ;
  • 김경자 (가톨릭대학교 소비자주거학과) ;
  • 박영희 (국립농업과학원 농식품자원부) ;
  • 김행란 (국립농업과학원 농식품자원부)
  • Published : 2010.02.28


To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.


  1. 배무언, 김영균, 2002, 소비자행동론(마케팅 전략 수립 측면), 두남 출판 pp 175-177
  2. 이문규, 홍성태, 2004, 소비자행동의 이해, 법문사 pp 3-14
  3. Health Magazine, 2006, World Healthiest Foods:Kimchi (Korea), 인터넷판(, 2006. 3. 24일자)
  4. Wikipedia, (2009년 2월 검색)
  5. Byun JO, Han JS, Oh OH. 2001. The Korean Americans' Knowledge on Korean Traditional Foods (II)-Preference and Frequency-. J East Asian Soc. Dietary Life 11(2):140-150
  6. Lee YJ. 2005. A Study on the Preference of Korean Food and Revisiting Interntion of Japanese Tourists. J East Asian Soc. Dietary Life 15(3):247-256
  7. 김재수, 2007, 식품산업의 현재와 미래, 백산출판사
  8. 한국외식정보(주), 2009, 한국외식연감 pp 534-547
  9. Chang MJ, Cho MS. 2000. Recognition and Preference to Korean Traditional Food of Foreign Visitors. Korean J. Food Culture, 15(3):215-221
  10. Lee KJ, Cho MS, Lee JM. 2007. Content Analysis of the New York Times on Korean Food from 1980 to 2005. Korean J. Food Culture, 22(2):289-298
  11. Seo KH, Lee SB, Shin MA. 2003. Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea. Korean J. Soc. Food Cookery SCI 19(6):715-722
  12. Kweon SY, Yoon SJ. 2006. Recognition and Preference to Korean Food Traditional Food of Chinese at Seoul Residence. Korean J. Food Culture 21(1):17-30
  13. Yoon HR. 2005. A Study on Recognition and Preference of Korean Foods for Foreigners in Different Nationality. Korean J. Food Culture, 20(3):367-373