The Gastronomic Identity Shift: Applying the Modified Health Belief Model and Behavioral Intention Among International Students' Food Adaptation in South Korea

South Korea, a leading destination for international students, welcomed 208,962 students in 2024. Despite its academic opportunities, many face challenges in adapting due to shifts in gastronomic identity, unfamiliar ingredients, and cultural perceptions of food. This study explores how psychological factors influence the behavioral intention to adapt Korean food, filling a gap in research on the psychological mechanisms behind food adaptation. Using a quantitative approach, data were collected from 252 international students through a structured questionnaire. Data were analyzed using structural equation modeling (SEM) to assess relationships among constructs. The survey data reveal that self‐efficacy is the strongest predictor of adaptation, followed by perceived benefits and perceived barriers. Perceived susceptibility also significantly impacts adaptation, while perceived severity has no significant effect. These findings highlight the importance of strengthening self‐efficacy and promoting the benefits of food adaptation to help international students overcome food‐related challenges and improve their integration and well‐being in.