• Culinary science and hospitality research
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• v.19 no.1
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• pp.164-178
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• 2013

The purpose of this study is to determine the relative importance of Sanchoneo mandu attributes and find out differences between the determinants and attributes when purchasing mandu. The survey was conducted targeting 114 panels(aged 20~39 years old), who were university students and graduated university, from the period of June 18 to 22, 2012. The statistical data analyses were performed using SPSS/WIN 20.0 for conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and mandu made with Sanchoneo, the relative importance of mandu attributes was assessed in filling materials(33.09%), price(30.28%), shape of mandu(21.69%) and spicy level(14.94%). The most preferred Sanchoneo mandu was the one added with kimchi with price of 7000 won, oval shape, and mild taste.