[Public Voices]From the Globalization of Korean Cuisine to Its Industrialization

Korean Cuisine Must Be Viewed from Economic and Industrial Perspectives
Challenges Including Food Tech and Investment Accumulate

Professor Choi Kyu-wan, Kyung Hee University

#1. Recently, I had the opportunity to visit New York on a business trip. While the changed street scenes after COVID-19 and the shocking prices were impressive, the biggest thing was the popularity of Korean cuisine. From Korean BBQ to street food, fine dining, and even pojangmacha (outdoor food stalls), there was no place without a line. The reactions of New Yorkers I interviewed were unanimously 'wonderful.' The recent hype about Korean food’s popularity was truly genuine.

#2. 'The World’s 50 Best Restaurants' is considered one of the most prestigious restaurant guides globally, alongside France’s 'Michelin Guide.' So, which restaurant was ranked number one in the U.S. in the guide published this July? It was none other than 'Atomix,' a Korean restaurant run by a Korean couple. This restaurant, ranked 33rd worldwide and first in the U.S., serves Korean dishes such as steamed egg and kimchi.

In fact, the 'globalization of Korean cuisine' is not something new. Since 2009, the government has been conducting a Korean food globalization project with the goal of placing Korean cuisine within the world’s top five. Various initiatives were carried out, including dispatching Korean food professionals overseas, supporting the creation of foreign language menus, and designating excellent Korean restaurants abroad. Promotion of signature dishes through Times Square and popular TV programs was also conducted. The popularity of 'K-culture' played a significant role as well. As dramas, movies, and K-pop gained worldwide popularity, our food culture spread globally.

As a result, Korean food’s popularity these days is truly 'hot.' CJ Bibigo’s dumpling sales have reached the 1 trillion won club annually, and Samyang’s Buldak Bokkeum Myun (Hot Chicken Flavor Ramen) has surpassed 4 billion units sold globally. There are about 200 Korean restaurants in Paris, and Korean food franchises have emerged in the U.S., the U.K., China, and other countries. Overseas Korean restaurants are no longer just spaces for Korean expatriates; they now target local customers. It seems that the globalization of Korean cuisine has been achieved to a certain extent.

So, what is the next challenge? There needs to be consideration of the 'industrialization of Korean cuisine.' Regardless of Korean food’s international popularity, it is necessary to establish an efficient value chain from production to sales and to build an industrial structure. In this regard, the remarks made by Choi Tae-won, chairman of the Korea Chamber of Commerce and Industry, on the TV program 'Sikja Hoedam' (Food Talk) are somewhat valid. Chairman Choi stated, "We need to distinguish between the globalization and industrialization of Korean cuisine and develop a strategy to foster Korean food from an industrial perspective."

In the field, it is often said that "compared to Western and Chinese cuisines, Korean cuisine involves higher work intensity but yields almost no profit margin." This means that the current form of Korean food cannot create a healthy profit structure. According to the Ministry of Agriculture, Food and Rural Affairs, while the number of domestic food service businesses accounts for 13.3% of all industries, their sales amount to only 2.1% of the total. Investment in overseas food service companies and the number of food tech startups are also insufficient.

The Korean food industry is a field with abundant potential. The global food market size is about 8 trillion dollars, which is more than 10 times the semiconductor market. According to our own research, the economic ripple effect of Korean cuisine extends to agricultural food exports, tourism, distribution, and logistics. Just looking at agricultural food exports and tourism alone, there was an economic ripple effect of 23 trillion won as of 2019. This is why Korean cuisine should be viewed not simply as food but from an economic and industrial perspective.

To industrialize Korean cuisine, there are many tasks to be done, including fostering food tech, revitalizing research and development (R&D), training manpower, reorganizing logistics systems, and expanding investment. Efforts from both the government and the private sector are needed. The industrialization of Korean cuisine can become a new driving force for Korea’s growth after the pandemic.

Choi Kyu-wan, Professor at Kyung Hee University

This content was produced with the assistance of AI translation services.