A Study on the Development of Cooking Korean Textbook for Japanese Learners: Focused on 『K-food Korean』

This study is intended to define the development process of the 『K-food Korean』 textbook, which was designed to enable Japanese learners to learn Korean and Korean cuisine at the same time, and to present practical ways to apply it in the educational field by combining Korean cuisine and Korean language education. K-food refers to popular Korean food currently enjoyed by people around the world, beyond the category of traditional Korean food. The K-food menu is based on the results of a survey, but selected by focusing on that Korean teachers and cooking instructors participate to explain the cooking process in easy Korean, and foreign learners who are new to cooking can easily follow along by watching cooking videos. As a result, 10 menus such as ‘Kimchi-jjigae, Bulgogi, Tteok-bokki, Gimbap, Chicken, Sujebi, Dak-hanmari, Sotteok Sotteok, Hotteok, and Ttungkarong’ were selected, composed of a total of 10 units with each cuisine as one lesson. The biggest advantage of this textbook is that it is composed of the Korean cuisine and Korean language parts organically and independently, and it is different from other Korean textbooks that utilized already developed cuisine in that not only Korean teachers but also professional cooking instructors participated to select menus and produce cooking videos. Based on the results of this study, it is expected that the K-food Korean language program will be successfully spread not only in Japan but also in other countries.