The purpose of this study was to investigate the usage and perception jochung Self-administered questionnaires were collected from 445 living residents in the Daegu and Gyeongbuk areas. When purchasing jochung, respondents answered that they considered both and taste. Recognition rate scores jochung were in the order of brown rice, balloon flower, plum, and corn. On the other hand, recognition rate scores purple radish, sword bean, and sasa quelpaertensis were very low. Preference and intake levels of jochung were in the order of plum, corn, sorghum, strawberry and balloon flower. On the other hand, preferences purple radish, sword bean, and Hovenia dulcis were very low. Reasons eating jochung as a sweetener were identified as due to family, friend, or neighbor (40.1%) and for health (39.2%), and 54.6% ate it once or twice per week. Consumers showed low preference different jochung used as sweeteners, and did not exactly recognize the characteristics of various jochung. Furthermore, 70.8% replied increasing prospects jochung consumption. To increase consumption of jochung, there is a need greater hygiene and safety with regards to jochung products as well as variations and improvements in quality.