• Journal of the Korean Home Economics Association
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• v.43 no.3 s.205
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• pp.221-231
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• 2005

This study investigated the cross-cultural differences in temperament among Chinese, Korean-Chinese, and Korean children. Subjects were 1,046(258 Korean-Chinese, 290 Chinese, and 498 Korean) 4th graders from Yanji in China and Seoul and Ulsan in Korea. The short form of the Early Adolescent Temperament Questionnaire Scale-Revised containing 10 scales of 54 items was translated into Korean for Korean and Korean-Chinese children and into Chinese for Chinese children and was administered to children via home-room teachers. Chinese children rated themselves higher on activation control, attention, and pleasure- and perceptual-sensitivity subscales than other groups. On the contrary, Chinese-Korean children rated themselves higher on the affiliation subscale and Korean children rated themselves higher on the aggression subscale than other groups. There were larger gender differences among Chinese and Korean-Chinese than among Korean children: Gender difference was found in activation control, aggression, and attention subscales among Chinese children and in affiliation, aggression, attention and fear subscales among Korean-Chinese. There was only significant difference in pleasure sensitivity among Korean. Rapid westernization in Korea seems to be responsible for this result. Since there were significant differences of temperament between Korean and Korean-Chinese, and between Chinese and Korean-Chinese, it was interpreted that children's temperament is influenced by both their environment and genetic endowment.

• Cross-Cultural Studies
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• v.33
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• pp.359-384
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• 2013

There is linguistic phenomenon that Korean syllable, morpheme and word are substituted with Chinese Character. These phenomenon is called Chinese Character Borrowing, the Chinese character used here is called Borrowed Chinese Character. Whereas borrowing Chinese character in Chinese is used for borrowing only sound for different word, borrowing Chinese character in Korean is used for assigning new meaning. Hence, by borrowing Chinese character in Korean, a syllable which had no meaning originally get new meaning, morpheme and word meaning has changed. At advertisement and campaign, Chinese Character Borrowing has lots of linguistical advantage such as visual immediacy, effectiveness of meaning expression. However, there are number of cases found that violate grammar rule and word constitution practice by Chinese Character Borrowing. For this reason, Chinese Character Borrowing has the problem polluting Korean along with another foreign words. Thus, this paper focus on study Chinese Character Borrowing phenomenon in Korean, and analysis its effectiveness and impact in Korean. In addition, analysis the problem of Borrowed chinese Character, and suggestion several alternative for right use of Korean is followed.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• Korean Journal of Child Studies
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• v.28 no.1
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• pp.129-145
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• 2007

The short form of the Early Adolescent Temperament Questionnaire-Revised(Ellis & Rothbart, 1999) was translated into Korean for Korean(N=367) and Korean-Chinese(N=258) children and into Chinese for Chinese-Korean(N=232) and Chinese(N=211) children. This 43 item scale of self-ratings was administered to 4th graders by home-room teachers in China and in Korea. Korean-Chinese children rated themselves higher on affiliation, depression, fear, pleasure- and perceptual - sensitivity and shyness than other groups. Chinese-Korean children were higher on affiliation, aggression and frustration, Chinese children were higher on activation control and Korean children rated themselves lowest on all subscales. Korean girls were higher than boys on activation control and affiliation. Korean boys were higher than girls on pleasure sensitivity. Chinese boys were higher than girls on aggression.

• Journal of the Korean Society of School Health
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• v.24 no.1
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• pp.89-98
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• 2011

Purpose: The purpose of this study was to compare the difference in health-promoting behavior of Han-Chinese to Korean-Chinese university students in Korea. Methods: Subjects were 111 Han-Chinese and 105 Korean- Chinese university students. The data was collected using structured questionnaires from January 5 to May 30, 2009. The data analysis was carried out using the SPSS/WIN 12.0 program. Results: The average score of health- promoting behavior for Chinese students was 2.55, 2.49 for Korean-Chinese students and 2.61 for Han-Chinese students. The mean score of health-promoting behavior of Korean-Chinese students was lower than that of the Han-Chinese group (t=2.048, p=.042). There were significant differences in health- promoting behaviors according to socio-demographic characteristics between Han-Chinese and Korean-Chinese university students. The mean score of health-promoting behavior showed significant differences according to marital status (t=2.019, p=.046) in Han-Chinese students while there were significant differences in health-promoting behaviors according to motivation for studying abroad (t=2.732, p=.033) in Korean-Chinese students. Conclusion: Health-promoting programs should be developed for both Han-Chinese and Korean-Chinese students by considering socio-demographic characteristics. Korean-Chinese may be targeted as a priority group for promoting health behaviors.

• Korean Journal of Heritage: History & Science
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• v.34
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• pp.138-171
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• 2001

This paper, based on the filed survey conducted from August 14 to 21, 2000, examines the architectural characteristics of traditional dwellings of Sujeonchon(수전촌, 水田村) village. Sujeonchon village is located on the northen slope of Changbaishan Mt., Andohyun(안도현, 安圖縣) of jilin Province(吉林省), a province in the northeastern region of China. The village was established between late 1940's and early 1950's by the Korean-Chinese. Later on, some of the Korean-Chinese residents moved out of the village and presently, the residents are composed of both the Korean-Chinese and the Chinese consisting about fifty-fifty. Since the cultural background and the living custom are different from each other ethnic group, that is, the Korean-Chinese and the Chinese, their dwellings reveal some differences between them. Through the study, the architectural characteristics and distinctions of the Korean-Chinese and Chinese dwellings are found and summarized as follows: 1.The way of building layout is different between them: the Chinese mainly follows the north-south direction of building layout, while the Korean-Chinese considers the surrounding environmental condition. 2.The floor level of kitchen is different between them: that of the Chinese house is same as the outdoor earth level, while that of the Korean-Chinese is lower than the outdoor level. 3.The way of providing the kitchen space is different between them: the kitchen of the Chinese house is consist of one separate room, while that of the Korean-Chinese is open to the living area. 4.The way of heating system is different between them: the Chinese house has kang only at the sleeping area, while the Korean-Chinese install whole under-floor heating of gudeul in the living area. 5.The attitude to the way of building is different between them: the Chinese are easily adapt to the new building materials and construction method, while the Korean-Chinese are showing strong attachment to the traditional way of building. 6.The houses of the Chinese and the Korean-Chinese have their own traditional ornaments and talismans on and in the building.

• Korean Journal of Health Education and Promotion
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• v.3 no.1
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• pp.71-81
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• 2001

This study was administered to analyze important needs for the health education among Chinese, Korean-Chinese adolescents in Gilin, China and Korean adolescents in Seoul, Korea. The data were collected from 400 chinese and 200 Korean-Chinese boys and girls of 3 high schools in Gilin, China and 396 boys and girls of 3 high schools in Seoul, Korea. The results were as follow: 1. The prevalence of smoking and drinking in Korean students was quite high among three groups. More than one third of Korean students had behaviors of smoking and drinking. Forty two point five percent of Korean students were sick during the past 4 weeks, but only 10.8% of Korean-Chinese students and 11.5% of Chinese students were sick during the past 4 weeks. More than 70% of Chinese and Korean-Chinese students had health concern, but only 22.7% of Korean students were interested in health status and education. 2. Korean-Chinese and Chinese students had higher health education needs than the Korean students. They were not interested in sex education. On the other hand, Korean students were interested in mental health and health habits. 3. Korean-Chinese students had more health education needs than Chinese or Korean adolescents and the difference was statistically significant (p<0.05). 4. For the Chinese and Korean-Chinese students, the higher prevalence of drinking behavior, the higher needs of health education, and the difference was statistically significant (p<0.05). 5. The Chinese students tended to need health education after their illness experience, but the Korean students, the higher the self- rating health status, the higher health education need scores were(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• Cross-Cultural Studies
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• v.21
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• pp.255-270
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• 2010

Chinese phonology is called 'juexue(絶學)' in Chinese linguistics field. For this, students of in Chinese universities as well as college students in Korea is unwilling to learn it. Chinese character phonetic is a very valuable resource in Sino-China comparative study as well as the Chinese phonology area. This study was attempt to develop the content model on education of Chinese phonology, such as Middle Chinese, Old Chinese, using close the data of Chinese character phonetic for students of Korea. In addition, I also make it known that contents of this paper is not a new discovery or analysis but recycling research of existing.

• Phonetics and Speech Sciences
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• v.3 no.2
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• pp.11-22
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• 2011

The purpose of this study is to find the influence of Chinese falling-rising tone on the pitch pattern of corresponding Sino-Korean words delivered by Chinese learners of Korean and to examine how the falling-rising tone of corresponding Chinese words affect the pitch patterns of Sino-Korean words. The scope of this research is limited to Chinese learners of Korean, especially when they pronounce same-form-same-meaning Sino-Korean words. In this study, Chinese learners pronounced both Chinese words and corresponding Sino-Korean words. Learners' pitch patterns were recorded and analyzed using software and compared with the tone of corresponding Chinese words. Experimental results showed that Sino-Korean words were affected by Chinese 'falling-rising tone - high and level tone' when they started with lenis sounds. On the other hand, when Sino-Korean words started with aspirated sounds they were affected by Chinese 'falling-rising tone - high and level tone', 'falling-rising tone - falling-rising tone', and 'falling-rising tone - falling tone'. In conclusion, the Chinese learners' pitch patterns of Sino-Korean words are affected by Chinese falling-rising tone, especially when Sino-Korean words start with aspirated sounds.