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2024-02-09 14:11:05

What is the secret behind the ‘K-Food craze’ spreading around the world?

Professor Joo said that it is correct to view K-food as encompassing foods that Koreans enjoy eating and that foreigners also like.

He also emphasized that the 'taste of K food' is the result of 'hybridity' embraced by Korean society through the process of globalization.

Recently, frozen kimbap has become very popular among foreigners. Gimbap originated from Norimaki in Japan, but later the seaweed and ingredients were modified to suit the tastes of Koreans, and Professor Joo explained that it is still constantly going through a process of hybridization.

In the past, canned kimchi and ramen were exported for the first time to the soldiers of Powell during the Vietnam War, and since then, ramen exports have continued to increase, consolidating their position to the extent that Korean ramen exports exceeded 1 trillion won in 2023.

The second force is 'consumers'. In the past, eating was simply a means of solving meals for Koreans, but since the 2000s, the number of 'consumers who are sincere about food' has increased, contributing to the development of K-food.

However, the most important thing is 'taste'. As can be seen in the cases where Korea's unique spicy flavors such as seasoned chicken, bibim ramen, and dakgalbi are gaining popularity, the craze for K-food today is that 'people around the world are embracing the taste of K-food.' 'It is a result,' Professor Joo emphasized.

 

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