Sungeun Bae, Jin A Jang, Jieun Oh, Kyungwon Lee, and Mi Sook Cho*Department of Nutritional Sciences & Food Management, Ewha Womans UniversityAbstract The purpose of this study is to examine the difference of Chinese consumer preference between chickenburgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. ForChinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5),health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine.More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB wassignificantly higher in terms of the overall and appearance preference. However, there was no significant differencebetween AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products.For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference ofthe burger.Keywords: Korean cuisine, sous-vide, fast food, customer preference, Chinese