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Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea


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Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea

Article information

Korean J Community Nutr. 2012;17(6):782-794
Publication date (electronic) : 2012 December 31
doi : https://doi.org/10.5720/kjcn.2012.17.6.782
Soojin Park, Dong-Ju Kim1, Weon-Sun Shin2
Department of Oriental medical Food and Nutrition, Semyung University, Jecheon, Korea.
1Graduate School of Education, Hanyang University, Seoul, Korea.
2Department of Food and Nutrition, Hanyang University, Seoul, Korea.
Corresponding author: Weon-Sun Shin, Food & Nutrition Dept, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Korea. Tel: (02) 2220-1204, Fax: (02) 2292-1226, hime@hanyang.ac.kr
Received 2012 October 16; Revised 2012 December 18; Accepted 2012 December 18.

Abstract

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

Keywords: Korea-resident foreigners; food adaptability; food preference; difference between the western and the eastern

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Article information Continued

Copyright © 2012 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Table 1

General characteristics of the subjects

Table 1

Table 2

Anthropometric data of the subjects

Table 2

1) Means ± SD, **: p < 0.01, ***: p < 0.001, NS: Not Significant

Table 3

The adaptability to Korean food with foreigners who reside in Korea

Table 3

1) Result by t-test (continuous data of 5-point scale), 2) Mean ± SD, 3) Result by χ2-test, 4) n (%), 5) χ2-value, *: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 4

Correlation with length of residence in Korea and period of adaptation on Korean food. Correlation between the length of residence and the period of adaptation to Korean food

Table 4

1) n (%)

*: p < 0.05

Table 5

Contributing factors for adaptation to Korean food with foreigners who reside in Korea

Table 5

1) n (%)

Table 6

Eating habits of foreigners who reside in Korea in post-adaptation to Korean food

Table 6

1) n (%)

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7

Preference of Korean food with foreigners who reside in Korea

Table 7

1) Mean ± SD (Score- 1: very much, 3: average, 5: dislike)

2) Korean fruit: Charmoi (oriental melon), Gam (persimmon), Gyul (tangerine) and so on

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 8

Satisfaction with Korean food and Future aspects for Korean food

Table 8

1) n (%)

***: p < 0.001

Table 9

Reason for liking and disliking to Korean food

Table 9

1) n (%)

2) p-value calculated by χ2 test (categorical data)

Table 10

Advises on taste and serving size improvement of Korean food

Table 10

1) p-value calculated by χ2 test (categorical data) *: p < 0.05 **: p < 0.01

2) n (%)