‘Temple Food' Drives the Growth of K-Veganism

Amidst increasing global interest in sustainable diets and health, Korean temple cuisine is gaining renewed attention. This interest is evident even at the prestigious British culinary school, Le Cordon Bleu London. Recently, as part of its specialized vegetarian cooking course, Le Cordon Bleu London held classes on Korean temple cuisine. This signifies that Korean temple cuisine has emerged as a representative example of healthy and sustainable dietary practices.

In recent times, efforts to promote Korean temple cuisine and culture internationally have continued within South Korea as well, with initiatives such as "K-Vegan Tour," combining temple stays with temple cuisine. In temple cuisine, every aspect of the process, from cultivating ingredients to cooking and consuming food, is regarded not just as a meal but as an opportunity for spiritual practice. It is hoped that the growth of temple cuisine, imbued with Korea's aesthetics of nature, culture, and spirituality, will expand further with international interest.

K-Beans: An Essential K-food Showcased at Global Gastronomic Events

At the prestigious global gastronomy event “2024 Madrid Fusion,” a lecture on the foundation of Korean food culture, "Jang (fermented paste)  and Fermentation," was held. During the session titled "Fermentation: Rediscovering the Lost Umami," discussions revolved around the value of bean fermentation. It was significant to witness chefs of the highest caliber and industry professionals gathered in one place and engaging in discussions about Korean ingredients and cooking techniques. This highlights the elevated status of Korean fermented foods in the global gourmet market.

Beans are a crucial ingredient in Hansik, serving as the foundation for various fermented products such as doenjang (soybean paste), ganjang (soy sauce), and cheonggukjang (rich soybean paste). Through their unique fermentation processes, these sauces add deep flavors and nutrition to dishes. The reason Korean fermented foods and sauces are welcomed worldwide is due to their innovative approaches. Let's observe how Korean bean fermentation products are paving the way for new gastronomic experiences within the increasing global trend towards healthy eating.

Foreign Visitors Enchanted by the Allure of Ganjanggejang

Gastronomy and tourism always go hand in hand. What culinary delights do tourists enjoy when visiting Korea? Analyzing dining transaction data from foreign tourists who visited Korea last year revealed that “Ganjanggejang (soy sauce marinated crab) ” ranked second among all dining orders. Particularly, among visitors from countries with hot climates, the popularity of ganjanggejang stood out. In countries with hot climates, it's rare to find dishes that safely prepare and serve raw seafood. Therefore, ganjanggejang offers a unique and safe way to enjoy raw seafood deliciously.

Unbeknownst to many, ganjanggejang is a globally uncommon food item that provides a safe and distinct taste and flavor based on Korea's traditional fermentation techniques. Perhaps, it's unsurprising that ganjanggejang has firmly established itself as an unmissable gastronomic experience for foreign tourists.

Korean Gim Boasts Unrivaled Dominance as the World's No. 1 in Production

Last year, the export value of gim (laver) in Korea surpassed 1 trillion won, marking a historic high with an approximately 22% increase compared to the previous year. According to a Ministry of Oceans and Fisheries  survey, the total sales of seafood, including gim, recorded the second-largest scale in history, reflecting a growth trend. Behind this growth is undoubtedly the significant impact of the global popularity of K-content and the resulting increase in demand from foreigners.

Thanks to this trend, efforts are being made recently to establish Korean gim as an international standard. Domestic food companies are preparing for the release of new gim products, such as vegan-certified seasoned gim for snacks and seaweed flakes, reflecting various consumer demands and market trends. It is expected that Korean gim, which is of the highest quality globally, will continue to increase its value through various food developments in the future. It is hoped that Korean gim will play an important role in promoting the excellence of Korea's seafood industry worldwide, going beyond being a simple ingredient.

K-seasonings Trending Among International Chefs

In recent years, Korean seasonings have been receiving great love in Western countries as sauces that elevate the taste and flavor of dishes. Especially in the United States, where spicy flavors are trending, Korean traditional seasonings such as soy sauce, vinegar, doenjang (soybean paste), and gochujang (red chili paste) have become essential ingredients for chefs. In upscale European restaurants, “kimchi sauce” is being recognized as a new and trendy choice.

As evidence of this, the Korea Customs Service recently announced that the export value of Korean sauces reached a record high last year, increasing by 6.2% compared to the previous year. Notably, exports of gochujang, a key component of Korean spicy flavors, increased by 17.8% reaching an all-time high. These results indicate the significant role that Korean seasonings are playing on the international stage. K-seasonings, with their unique and bold flavors, continue to provide new inspiration to chefs worldwide. The global popularity and international spread of Korean seasonings is expected to continue in the future.

Numerous Hansik-related Words to be Listed in the Oxford English Dictionary

Many Korean food-related terms are anticipated to be included in the prestigious Oxford English Dictionary, renowned worldwide. This reflects the increased use of Korean food-related terms in English-speaking countries. The interest among English speakers in Hansik and culture was already confirmed in 2021 when 26 Korean words such as “mukbang,” “chimaek,” “gimbap,” and “daebak”  wereincluded in the Oxford English Dictionary. This time, words like "dalgona ," featured in the globally popular series "Squid Game," and Korean dishes widely known through Korean dramas, such as "tteokbokki (stir-fried rice cake)" and "jjigae," are under consideration for inclusion.

The incorporation of Korean food-related words into the Oxford English Dictionary holds significance beyond linguistic achievement. It not only proves the influence of Hansik but also signifies the global acceptance and spread of Korean culture. We hope that the popularity of Hansik will continue to contribute to the worldwide dissemination of various aspects of Korean culture in the future.