Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the recognition and marketability of the Bibimbap - Focusing on Japanese and Chinese staying in Korea

한국에 체류 중인 일본인과 중국인의 비빔밥 인지도 및 해외시장 진출 가능성 연구

  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Park, Kwan-Hwa (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-A (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hwang, Ji-Yun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kim, Jin-Hee (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Jung, You-Sun (Department of Food & Nutrition, Yonsei University) ;
  • Kim, Soo-Min (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Paik, Jin-Kyoung (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hwang, Hye-Sun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Jeon, Min-Sun (Department of Food & Nutrition, Chungnam University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 이진실 (상명대학교 외식영양학과) ;
  • 박관화 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과) ;
  • 황지윤 (상명대학교 외식영양학과) ;
  • 김진희 (상명대학교 외식영양학과) ;
  • 정유선 (연세대학교 식품영양학과) ;
  • 김수민 (상명대학교 외식영양학과) ;
  • 백진경 (상명대학교 외식영양학과) ;
  • 황혜선 (상명대학교 외식영양학과) ;
  • 전민선 (충남대학교 식품영양학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Received : 2013.03.04
  • Accepted : 2014.01.22
  • Published : 2014.04.30
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Abstract

Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bibimbap of Chinese and Japanese consumers and to investigate its marketability. The survey questionnaires were distributed to 403 Chinese and Japanese visitors who have experienced Bibimbap. The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap. A significant difference between Japanese and Chinese consumers existed in nutritional value and marketability of Bibimbap, and Japanese highly evaluated the nutritional value of Bibimbap in particular. The findings of this study provided valuable information for the development of Bibimbap and marketing strategies to globalize Bibimbap.

Keywords

References

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