A Study on Improving the Social Integration Program Textbook through a Comparison of Korean and Vietnamese Food Cultures

Objectives The purpose of this study is to compare the food cultures of Korea and Vietnam and to explore ways to supplement the content of food culture education in the textbooks ‘Korean Language and Culture’ Beginner 1⋅ 2 and Intermediate 1⋅2, which are used in the Korea Immigration and Integration Program. Methods This study compared the food cultures of Korea and Vietnam through a literature review and analyzed the content of food culture education in the ‘Korean Language and Culture’ textbooks Beginner 1⋅2 and Intermediate 1⋅2. Based on this analysis, it identified areas of deficiency in the textbooks and proposed educational strategies to enhance learning effectiveness. Results The comparison of food cultures between Korea and Vietnam revealed significant differences in food styles, cooking methods, and dining customs between the two countries. Additionally, it was identified that there are areas in the food culture education content of the ‘Korean Language and Culture’ textbooks that require improvement. Conclusions In this study, strategies and methods for educating Vietnamese female marriage immigrants on food culture through the ‘Korean Language and Culture’ textbook were proposed. By expanding and enhancing the content of the textbook, not only can the effectiveness of learning be increased, but also adaptability can be enhanced by introducing practical experience programs where learners can directly experience and learn about Korean dining culture. In the future, more systematic development of educational materials and expansion of practical experience programs will be necessary, and conducting comparative studies on various cultures through online education platforms will further enhance the effectiveness of food culture education.