• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Journal of Fashion Business
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• v.28 no.2
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• pp.15-32
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• 2024

This study aimed to investigate the perceptions and preferences of foreigners residing in Korea towards K-fashion. It sought to provide suggestions for the future development of K-fashion targeting this growing demographic. The results revealed that the longer foreigners had lived in Korea, the more positively they rated Korean fashion, shopping, and culture. The majority of foreigners purchased K-fashion items online, with popular choices including T-shirts, jackets, shirts, and jeans. Both men and women identified shoulders as a common problematic area when wearing clothing, with some issues also reported in the lumbar region. In terms of preferences, younger males (teens and twenties) were more inclined towards fads and celebrity wear compared to older males (thirties and forties). Similarly, younger females (teens and twenties) showed a higher preference for functionality and celebrity wear compared to older females (thirties and forties). These findings suggest that men tend to prioritize aesthetic factors when choosing K-fashion, while women prioritize practical considerations. To better cater to foreign consumers, suggestions for the development of K-fashion include promoting it through K-pop stars, considering dimensions related to foreigners' shoulders when designing top items, diversifying colors, sizes, and patterns, and providing English versions of online shopping platforms.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.5
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• pp.129-139
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• 2014

This study supplements the limitation as much as possible that existing literatures have, and, on the target of new registered businesses to KOSDAQ, this study presents answers to the worries raised earlier by recovering problems on causal relationship direction between foreigner investment and dividend level and by analyzing them with dividend level as an independent variable. First, with the whole samples used, dividend income rate didn't show significant relationship with foreigners' investments. It is similar to study result of the existing literature. A panel analysis, on the target of sample businesses that paid dividends before foreigners' investments originated, showed that foreigners' investments didn't have a significant effect on dividend rate. It means that foreigner investors don't have an effect on dividend level. But, a panel analysis of samples shows that foreigner investments have a significant thesis relationship with dividend level variable, that is dividend return rate, except the businesses which paid dividend before foreigners' investments originated. It means that in case foreign investors' preference is controlled, in the businesses which pay dividends, foreign investors have a significant effect on dividend level to native KOSDAQ. Especially, this study result is very significant, for it shows that dividend return rate, insignificant in existing studies, was significant when foreigners' preferences to the businesses which pay dividends was controlled. It means that the more foreigners' shares increase, the more relative importance of dividend out of all profits increases, compared with all of the amounts at the time, and that foreign investors stick to short-term profit and induce big dividend.

• Journal of the Korean Society of Clothing and Textiles
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• v.47 no.6
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• pp.1012-1026
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• 2023

This study used the Q-methodology to identify and categorize the types of subjective perceptions of Korean hanbok among foreigners currently living in Korea, and to explore the characteristics of each type. We used the QUANL PC program to analyze the data. We categorized foreigners' perceptions of hanbok into three types. The first type comprised the "hanbok experience novice tradition affirming" individuals who thought hanbok was beautiful, affirming Korean culture and traditional clothing. They encountered hanbok for the first time upon arriving in Korea. The second type was the "design preference positive change". These individuals thought hanbok's design was beautiful and belived Korea's image improved because of hanbok. The third type was the "change-seeking tradition negative". This group believed that hanbok was not traditional Korean clothing and required modernizing. The first category comprised mostly individuals from Nepal, the second category was Myanmar, and the third category was China. Thus, different nationalities have different perceptions of hanbok. Future research should explore how foreigners from diverse nationalities perceive hanbok and coduct a comparative analysis based on nationality.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.345-346
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• 2023

본 연구는 한국 거주 외국인을 대상으로 한국 의류의 착용실태 및 착용 시 불편사항, 선호도 등을 알아보고자 하였다. 이를 통해 그 수요가 증가하고 있는 외국인 소비자를 흡수할 수 있는 의류개발에 필요한 기초자료를 얻고자 하였다. 본 연구는 설문지법으로 진행되었으며, 분석에는 SPSS 26.0 프로그램을 사용하였다. 의류 구매장소는 온라인 쇼핑이 가장 많았고, 구매 아이템은 티셔츠, 재킷이 많았다. 가격대는 3만원에서 5만원 사이가 가장 많았다. 구매 이유는 심미적 요인이 높았다. 한국 의류는 어깨부위, 다리길이가 가장 불편하였고, 바지가 가장 맞지 않는 것으로 나타났다. 선호스타일은 캐주얼과 모던 스타일이 많았고, 심플하고 편안한 이미지의 의복을 선호하며, 천연소재를 선호하였다. 조금 여유있는 실루엣의 의복을 선호하고 재킷, 티셔츠 등의 아이템을 선호하였다. 향후 국적, 체형 등에 따른 착의실태 및 선호도에 대한 연구가 진행되어야 할 것으로 생각된다.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.1
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• pp.65-77
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• 2009

This study conducted a comparative analysis between Koreans and foreigners on how they feel of the 'Oreum' so that the data could be used to conserve and utilize 'Oreum' as a brand of Jeju, which is one of the natural and original sceneries of the island along with Halla Mountain. Four aerial photo slides were selected to be assessed among 18 overlooked views of 'Oreums' through quasi-preliminary and preliminary surveys. The assessment group was divided into native and foreigner groups. Image and preference were measured based on 7 step categorization on 26 adjectives, and factor analysis was implemented. The selected factors from factor analysis reflected that calmness was recognized as common image identification variable to natives and foreigners. However, foreigners choose 'dynamics', 'peculiarity' and 'grandeur' in order to explain the image while Koreans selected words in the order of 'attractiveness', 'grandeur', 'dynamics' and 'peculiarity'. This means Koreans identify the image of 'Oreum' as absolute beauty while foreigners see the dynamics and relative peculiarity as its attractive point. As a result of factor score, preference and multiple regression analysis, Koreans selected 'calmness', 'attractiveness' and 'dynamics' as important variables to explain preference. On the other hand, foreigners choose 'dynamics' and 'calmness' as well as 'evenness', 'peculiarity' and 'simplicity'. This represents that foreigners are highly influenced by the structural peculiarity and simplicity on the image preference.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.294-303
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• 2012

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 ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).