Survey on Korean Food Preference of College Students in Seoul: Focused on Side Dishes

Hong, Heeok; Kim, Jung Yoon; Lee, Jung Sug

Abstract

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked sollongt' ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for sollongt' ang, beef soup, dried pollack soup, and kimchi soup than female students (p < 0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p < 0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p < 0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p < 0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p < 0.05).