ESP-3595

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2025-05-29

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Vol. 10 No. 5 (2025): Published

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Research Articles

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Copyright (c) 2025 Goni Md Osman, Sang-Kuck Chung, Nargis Dewan

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How to Cite

Md Osman, G., Chung, S.-K., & Dewan, N. (2025). How do attitudes towards halal food, life satisfaction, and restaurant choice affect dining for Muslim residents in South Korea?. Environment and Social Psychology, 10(5), ESP-3595. https://doi.org/10.59429/esp.v10i5.3595

How do attitudes towards halal food, life satisfaction, and restaurant choice affect dining for Muslim residents in South Korea?

Goni Md Osman

Department of International Trade, Inje University, Inje-ro, Gimhae-si, Gyeongsangnam-do, 50834, Republic of Korea

Sang-Kuck Chung

Department of International Trade, Inje University, Inje-ro, Gimhae-si, Gyeongsangnam-do, 50834, Republic of Korea

Nargis Dewan

Department of Business Administration, Inje University, Inje-ro, Gimhae-si, Gyeongsangnam-do, 50834, Republic of Korea


DOI: https://doi.org/10.59429/esp.v10i5.3595


Keywords: halal food attitudes; food satisfaction; life satisfaction; length of stay; restaurant selection

Abstract

This study explores how attitudes toward halal food influence food satisfaction, life satisfaction, and restaurant selection among overseas Muslim residents in South Korea. A survey of 511 Muslim individuals from India, Bangladesh, Pakistan, Indonesia, and Uzbekistan, residing in Gimhae, was conducted. The results show that positive attitudes toward halal food significantly enhance both food satisfaction and life satisfaction. However, length of stay in South Korea did not significantly moderate the relationship between attitudes and restaurant choice, indicating that preferences remain stable over time. Additionally, attitudes toward halal and Korean restaurants were statistically similar, suggesting that Muslims assess restaurants based on available halal-friendly options rather than the restaurant type. Many rely on rooted knowledge of ingredients to identify suitable meals such as fish, shrimp, or vegetarian dishes enabling informed dining even in non-halal-certified restaurants.

This study also clarifies the misconception that Muslims cannot eat Korean food at all. The restriction primarily applies to dishes containing pork or non-halal meat. However, when restaurants use halal-certified meat or offer vegetarian and seafood alternatives, Muslims can and do enjoy Korean cuisine. These findings underscore the importance of increasing halal-friendly options and transparent ingredient information to support Muslim consumers. The study has practical implications for restaurant owners, policymakers, and the food service industry in South Korea, emphasizing the need for inclusive dining environments, clear labeling, and culturally sensitive service to enhance the well-being and satisfaction of Muslim residents.

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