Foreign student's Preference and Recognition of Makgeolli in Korea

한국거주 외국인 유학생의 막걸리에 대한 인지도, 기호도에 대한 연구

  • Lee, Young-Soon (Department of Food and Nutrition, Kyung-Hee University) ;
  • Kim, Ji-Yeon (Department of Food and Nutrition, Kyung-Hee University) ;
  • Park, Ji-Hee (Department of Food and Nutrition, Kyung-Hee University) ;
  • Shim, Min-Jung (Department of Food and Nutrition, Kyung-Hee University) ;
  • Moon, Gap-Soon (School of Food and Life Science, Inje University)
  • 이영순 (경희대학교 식품영양학과) ;
  • 김지연 (경희대학교 식품영양학과) ;
  • 박지희 (경희대학교 식품영양학과) ;
  • 심민정 (경희대학교 식품영양학과) ;
  • 문갑순 (인제대학교 식품생명과학부)
  • Received : 2011.08.09
  • Accepted : 2012.10.29
  • Published : 2012.12.30


This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.


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