The study is being conducted to investigate the perceptions, preferences, and satisfaction of the Korean Kimchi by the chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male(48.9%) and 203 female(51.1%) students. Statistical data analysis is being completed using SPSS v.12.0. Approximately 95% of Chinese female and 91% of male students knew about Kimchi before coming to Korea through the Korean movies and dramas. The perceptions for Kimchi according to the residence period showed a significantly difference ‘Kimchi is a nutritious and health food’(p<0.05), ‘Kimchi has good taste but too hot to eat’(p<0.01), and ‘Kimchi is difficult to eat because of the smell’(p<0.05). Approximately 52% of Chinese female and 44% of male students consumed Kimchis once or twice a day. The most popular form of Kimchi among the varieties was Beachu Kimchi. Chinese female students preferred the ‘Kkakdugi’(p<0.05), ‘Chonggak Kimchi’(p<0.05), and ‘Young radish Kimchi’(p<0.05) more than the male students. The most liked reason was the ‘refreshing taste’(44.8%) whereas the most disliked reasons were ‘unfamiliar with eating Kimchi’(28.7%) and ‘sour taste’(24.2%). Chinese students wanted to intake in the future to continue ‘Baechu Kimchi’(2.38), ‘Kkakdugi’(2.04), and ‘Cucumber Kimchi’(2.00). Chinese female students wanted to intake in the future ‘Kkakdugi’(p<0.05), ‘Chonggak Kimchi’(p<0.05), ‘Young radish Kimchi’(p<0.05) more than the male students. Satisfaction for Kimchi used dishes was ‘Kimchi bokkeumbap’(2.33), ‘Kimchi kimbap’(2.17), ‘Kimchi guk’(2.00) usually found more satisfaction. The satisfaction of ‘Kimchi kimbap’(p<0.05) and ‘Kimchi jeon’(p<0.05) of Chinese female students significantly higher than that of Chinese the male students. About half of Chinese students responded that the similar Chinese food with Kimchi was ‘suan cai’ and ‘zha cai’. Approximately 85% of Chinese female and 60% of male students would like to experience making Kimchis by themselves. Extended Kimchi consumptions for Chinese answered ‘not too fish-like smell’(36.0%), ‘not too overly-ripe’(34.5%), ‘not too sour’(25.4%), and ‘not too hot’(25.4%). Therefore in order to improve the awareness for Kimchi among Chinese students, we need to relate Kimchi with the taste of Chinese traditional foods.