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KMID : 1011620140300020109
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 2 p.109 ~ p.118
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A Study on the recognition and marketability of the Bibimbap: Focusing on Japanese and Chinese staying in Korea
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이진실:Lee Jin-Sil
박관화:Park Kwan-Hwa/한정아:Han Jung-Ah/황지윤:Hwang Ji-Yun/김진희:Kim Jin-Hee/정유선:Jung You-Sun/김수민:Kim Soo-Min/백진경:Paik Jin-Kyoung/황혜선:Hwang Hye-Sun/전민선:Jeon Min-Sun/홍완수:Hong Wan-Soo
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Abstract
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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.
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KEYWORD
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Bibimbap, quality, nutritional value, sensory characteristics, marketability
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