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KMID : 0665420120270030294
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Korean Journal of Food Culture
2012 Volume.27 No. 3 p.294 ~ p.303
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Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans
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Cha Sung-Mi
Chung La-Na
Chung Seo-Jin
Kim Kwang-Ok
Lee Sae-Rom
Kim Haeng-Ran
Han Gwi-Jung
Lee Jin-Young
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Abstract
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This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap,
Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam
Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were
surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).
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KEYWORD
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Korean traditional foods, Preference of foreigner, Satisfaction, Hansik
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