Driven by the pervasive Korean Wave (Hallyu), Korean cuisine is experiencing a surge in global popularity, captivating taste buds and solidifying its place on the international culinary stage. From Michelin-starred restaurants to casual eateries, Korean flavors are becoming increasingly accessible and appreciated worldwide.
Government Initiatives drive global promotion. South Korea actively promotes “hansik” (Korean cuisine and food culture) through collaborations with international chefs, participation in global food festivals, and establishing culinary schools abroad.
Cultural Bridge built through translation and technology. Menus, recipes, and culinary shows are being translated into multiple languages, removing barriers for international audiences and preserving authenticity.
Michelin Recognition elevates Korean dining. Thirty-six hansik restaurants worldwide now hold Michelin stars, showcasing both traditional and modern Korean cuisine. Atomix in New York ranked sixth globally in the World’s 50 Best Restaurants last year.
Food diplomacy is encouraged to help share culture. Experts emphasize the need for systematic efforts to ensure the longevity of hansik on the global stage, involving both Korean and international talent. A professor at the Culinary Institute of America in New York is working to introduce hansik as an official part of the school’s curriculum.
Global Success continues through market dominance. CJ CheilJedang’s Bibigo brand leads the U.S. dumpling market with a 41% share, surpassing competitors. Bibigo also sees strong growth in kimchi, rice, noodles, and sauces across Europe and Australia.
As the Korean Wave continues to sweep across cultures, Korean cuisine is poised to become a permanent fixture on the global menu, driven by innovative strategies, technological advancements, and a growing appreciation for its unique flavors and cultural heritage.
