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Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners` experience of eating foods containing Deoduk was high at `No` (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded `Yes` to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said `Yes` was 43.2%, `No` was 5.4%, and `I don`t know` was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners` awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners` tastes for the globalization of Korean food.

Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk