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

Abstract

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.

Keywords

Korean food; Korean food preference;Korean food taste

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