The purpose of this study is to identify Chinese students' preference on Korean menu and the determinants of preference on Korean food by familiarity to Korea. Especially this study examined the difference in preference on Korean menu and the determinants of preference on Korean food between local Chinese students and Chinese students in Korea. Data were collected from local Chinese students and Chinese students in Korea from September 2 to 15, 2015, and finally 267 questionnaires were analyzed. The four dimensions of Chinese students' recognition on Korean food were identified; health orientation, sensory feature, convenience, and image factor. The results of t-test and multiple regression were summarized as follows; First, Chinese students in Korea preferred “Japgokbab”, “Sikhye”, “Kimchi”, “Sundubu”, “Japchae”, “Namul”, “Sujeonggwa” to local Chinese students. Second, Chinese students in Korea showed higher average in convenience factor than local Chinese students. Third, health orientation and image factor affected on preference on Korean food in the group of local Chinese students, while health orientation factor affected on preference on Korean food in the group of Chinese students in Korea Based on the findings, implications for marketing strategy of Korean food for Chinese market were discussed.