K-Mushrooms Preparing to Launch onto the World Stage​

Recently, there has been active efforts to promote unique mushroom varieties from South Korea to the world. Traditional mushroom exports from South Korea have been focused on two items: enoki mushrooms and king oyster mushrooms, and export destinations have been predominantly in North America. To address this situation and diversify export destinations, the Rural Development Administration has intensified efforts. Since last year, the Rural Development Administration has been conducting trial exports of oyster mushrooms 'Creamy' and brown enoki mushrooms 'Auram' to Vietnam. In support of this initiative, they have published a bilingual booklet on vegetarian dishes using mushrooms. Thanks to these efforts, it is said that South Korea's unique mushrooms are receiving positive responses in local taste evaluations.​

As the global demand for vegan ingredients continues to rise, mushrooms have become a staple ingredient in vegan diets due to their unique flavor and texture, often serving as a meat substitute. Beyond this recent export, we hope that many varieties of K-mushrooms will perform will as an appealing vegan ingredient on the world stage, and become a popular choice in the daily diets of consumers worldwide.​

Expansion of Hansik Exports Get Green Light with the Vegan Mega Trend in Germany​

In addition to the Hallyu wave, which is fueled by K-pop, there is another phenomenon in the German market that is good news for Hansik: the vegan trend. According to a recent survey, approximately 12% of Germans do not eat meat, and flexitarians, who occasionally consume meat, make up about 41% of the population. It can be said that the vegan trend has now transcended temporary fad status and established itself as a mega trend.​

In line with this trend, the portfolio of vegan products available in Germany is becoming increasingly diversified. At the same time, South Korea's agricultural and food exports to Germany have been steadily increasing thanks to the Hallyu wave. It's becoming a favorable market for various vegan K-food products to enter. In fact, sustainable foods such as Korean organic green tea have gained popularity in the German market recently. This is a clear indication of the green light for expanding Korean food exports to Germany. ​

K-Rice Craze Sweeping the United States​

Last year, the export revenue of processed rice products from South Korea surpassed $200 million, marking the highest ever total with a 19.5% increase compared to the previous year. It is also notable that more than half of this export revenue comes from exports to the United States. Such high interest in K-rice has been greatly influenced by the recent 'frozen gimbap craze' as well as the popularity of processed rice products such as instant rice in response to the increased interest in healthy foods following the COVID-19 pandemic.​

There is a promising forecast that the demand for processed rice products will continue to increase. Reflecting this trend, the South Korean government revealed plans early this year to expand the domestic processed rice industry and increase export revenue. It plans to actively support and designate convenience processed rice products such as ready-to-eat rice and porridge, lunchboxes and gimbap, tteokbokki (stir-fried rice cake), frozen rice cakes, rice soju, rice beverages, rice noodles, mixed grains, rice bread, and rice snacks as the top 10 promising items. With the rising popularity of K-content abroad and the government’s support for the health food trend, it’s reasonable to expect significant growth in K-rice food products this year.​

Popularity of Tteokbokki Expanding into Europe​

The popularity of tteokbokki (stir-fried rice cake), Korea's representative snack, is expanding beyond Asia and the United States to include the European market, which has long been considered a barren territory for K-food. While the unique texture and spiciness of tteokbokki have been obstacles in the past, recent news suggests that among the younger generation, curiosity and fondness are outweighing reluctance.​

One of the major domestic companies producing tteokbokki announced plans to expand exports to Europe this year after launching tteokbokki products in the UK in November last year. Efforts to develop fusion tteokbokki, adapting traditional tteokbokki characteristics to European tastes, are also active. The growing presence of tteokbokki in the European market is noteworthy. Let's keep an eye on the efforts of Korean companies to enter the European market and the growth of tteokbokki with interest.​

Dumplings Set Record for Exports, Joining the Popular Lineup of K-Food​

K-dumplings also have recently achieved their highest performance yet. Last year's dumpling exports were tentatively calculated at $66.52 million (approximately 878 billion won), marking a 9.5% increase compared to the previous year's $60.75 million. If quantities produced and sold locally abroad by food companies are included, the overseas sales volume of K-dumplings is expected to be even larger. Alongside ramyeon (instant noodles) and tteokbokki (stir-fried rice cake), K-dumplings can now be seen as part of the lineup of popular K-foods abroad.​

Korean-style dumplings are receiving praise overseas for their thin skin and chewy texture compared to dumplings from other countries. It's always delightful to hear that another representative K-food has gained popularity abroad and is loved locally as well. We hope that Korean food will continue to establish itself as a globally beloved cuisine through differentiation and localization in the future.​

Hansik Pavilion at the Winter Youth Olympic Games Gangwon 2024 supports athletes with K-Food​

During the ‘Winter Youth Olympic Games Gangwon 2024’ with the participation of over 1,900 athletes from over 80 countries, a Korean food promotion booth was set up and operated by the Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute to present the excellent food culture of Korea to the visiting athletes and spectators. ​

During the competition period, various Korean food culture exhibitions and experience programs that presented fermented foods like kimchi and jang (traditional Korean sauces) along with temple cuisine took place. In particular, the traditional dessert exhibition and traditional dessert making and tea tasting programs provided visitors with unique experiences, making a positive impact on their fondness for the Korean food culture. Additionally, at the 'K-Food Space' set up in the athletes' dining area, healthy and balanced Korean dishes such as dubujjim (braised bean curd) , tteokguk (sliced rice cake soup), samgyeopsal (grilled pork belly), and ssam (leaf wraps) were served. We believe that the experience with Korean food at this event would serve as an opportunity for many to become acquainted with Hansik.​