This study was conducted to investigate the intake of a kind of Gom-Tang (Beef soup made with internal organs and bone), which is the Korean traditional food, and factors affecting the eating behavior of customers. Two hundred male customers of a H Korean Restaurant specialized in Gom-Tang, which is a well-known restaurant in Seoul, were surveyed from June 26 to 29, 1990. The results were shown as follows. (1) ${ulcorner}$Frequency of intake${lrcorner}$ and ${ulcorner}$preference${lrcorner}$ were very high. Those who took a kind of Gom-Tang ${ulcorner}$more than once a week${lrcorner}$ were 66.5% of the subjects. Those who evaluated ${ulcorner}$good${lrcorner}$ for the taste and flavor were 86.5% and 59.0% of the subjects, respectively. (2) The reasons why they chose a kind of Gom-Tang from among many Korean traditional foods were ${ulcorner}$preference${lrcorner}$ and ${ulcorner}$phygiological condition${lrcorner}$ in ${ulcorner}$high frequency of intake${lrcorner}$ group. ${ulcorner}$Phygiological condition${lrcorner}$ was more critical factor than ${ulcorner}$preference${lrcorner}$ in ${ulcorner}$low frequency of intake${lrcorner}$ group. (3) The effect of the intake of a kind of Gom-Tang on health was evaluated as ${ulcorner}$healthy${lrcorner}$ (80.5%). ${ulcorner}$No effect${lrcorner}$ and ${ulcorner}$harmful${lrcorner}$ were 30.5% and 6.5%, respectively. (4) ${ulcorner}$High frequency of intake${lrcorner}$ group, mainly more than 50 years of age, had a high ${ulcorner}$preference${lrcorner}$ and ${ulcorner}$food knowledge${lrcorner}$ as well as positive ${ulcorner}$eating behavior${lrcorner}$ and ${ulcorner}$healthy state${lrcorner}$, ${ulcorner}$Middle frequency of intake${lrcorner}$ group, mainly the forties, had a high ${ulcorner}$preference${lrcorner}$, but had less positive ${ulcorner}$eating behavior${lrcorner}$ than ${ulcorner}$high frequency of intake${lrcorner}$ group. ${ulcorner}$Low frequency of intake${lrcorner}$ group, mainly the twenties and thirties, had a medial ${ulcorner}$preference${lrcorner}$. They took a kind of Gom-Tang for reasons of ${ulcorner}$on the recommendation of friends${lrcorner}$ better than ${ulcorner}$preference${lrcorner}$. Foregoing results showed that ${ulcorner}$a kind of Gom-Tang${lrcorner}$ was a typical food recognized as ${ulcorner}$healthy${lrcorner}$ as well as ${ulcorner}$delicious${lrcorner}$. This may suggest that ${ulcorner}$a kind of Gom-Tang${lrcorner}$ is a candidate for the effective food on nutritional education.