Korean food is one of the biggest trends which is dominating the global culinary scene presently. It had made forays not just in the big cities and food hubs, but in the small towns as well. In India, the demand for Korean food has increased manifold, leading to the mushrooming of several Korean food joints and restaurants.
Since time immemorial our lifestyle and food habits are influenced by different factors and mediums.And in the last 4-5 decades, television and then the internet has become the most common medium which keeps influencing our lifestyle and food habits. And it is quite interesting how different cultures are influencing young minds with fictional stories and dramas. And the newest craze in the last 3-4 years among youth is K-culture, also known as Korean culture. From fashion, skincare, to food, Korean culture has successfully influenced many and has become the next big thing.
For the uninitiate, the South Korean culture or K-culture trends began in the 1980s. And in present time, South Korean is considered to be a major exporter of popular culture. If experts are to be believed it started with the K-dramas then the K-pop spread across East, Southeast, and South Asia. The biggest shift happened when fashion, skincare, and food brands collaborated with K-culture and resulted in a revolution of taste.
Korean Food in India
The trend started in 2020, when the K-Pop dramas became popular in India and exposed the Indian audience to a wide range of Korean food. As per reports, the rising popularity of K-Food in India reflected a unique growth opportunity for Korean food, ingredients and condiments manufacturers post-2020.
A bunch of studies were conducted post-2020 and it was found that increase in the viewership of K-dramas and K-Pop influenced the uptake and consumption of K noodles in India. The viewership of K dramas and K pop on Netflix, an online streaming platform, reported a YoY 370% jump in 2020 and the import of Korean Noodles in India also witnessed a volume growth of 162% in 2020. It has also been reported in the past that 8 out of 10 people are willing to try Korean food.
As per the Ministry of Commerce and Industry in India, the use of ingredients such as rice, noodles, vegetables, meat, sesame oil, chilli, pepper, soy, and spices are common across Korean cuisine has made it very relatable to the Indian palate. The Korean food plate consists of a protein source like meat or tofu, broth, rice and side dishes like kimchi, seaweed, anchovies etc. which Indian consumers find very relatable to their palate and that's the reason they get attracted to it. Also, the easy access to simple recipes on the internet has made the Indian audience to even try it at home adding an Indian twist to it.
How Indian brands are cashing the opportunity
As per reports, in November 2023, Nestle India expanded its Maggi brand with the launch of Maggi Korean noodles in two flavours – BBQ chicken and BBQ veg. Hindustan Unilever also expanded its Knorr brand with the launch of Korean meal pot. And then three years ago, Nissin – the maker of Top Ramen instant noodles tapped the market and launched its Gekki variant of K-noodles, which is doing well in the Indian market till date.
Hotteok (Sweet Pancake) Recipe
What does the statistic say?
According to the latest data shared by consumer intelligence firm NielsenIQ, the size of the Korean noodles market has surged from Rs 2 crore in 2021 to over Rs 65 crore in 2023. Also, a May 2023 report by quick-commerce platform Zepto stated that demand from Delhi-NCR, Bengaluru, Mumbai, Chennai, and Hyderabad is fuelling this growth. And in terms of value, the segment of Korean food has experienced a 4X growth compared to last year (2022-23). In 2023, it was also reported that the brands serving Korean and Asian products on the online delivery platforms had seen a 400 per cent rise in sales during the six months before May 2023. The import of Korean noodles in India witnessed a growth of 162% in 2020 alone in 2020 and it has only grown in the last 3 years.
Future of Korean cuisine
2024 is expected to see some more innovations around the Korean flavours. Also, it is expected that there will be Korean fast food restaurants in tier 2 and 3 cities which will serve fusion food. Also, in the metropolitan there will be a surge in Korean barbecue, and high-end steak restaurants.
The Korean table dining rules
In Korea, they follow a few dining rules that aim at healthy eating with a positive mind so that the nutrients are absorbed well by the body. They follow these common dining etiquettes.
Say ‘I will eat well': Before starting the meal, they say ‘Jal-mukkes-seub-nida’, which means 'I will eat well’, or ‘I will enjoy this meal’. It refers to a positive way to appreciate the food and enjoy it too.
Elders first: In Korean culture, the eldest family member picks up their chopsticks first to initiate the family meal and rest follow afterwards. It is practiced to show respect to food and elders.
Also Read:8 mouth-watering Korean dishes one needs to try
Start with soup: They start the meal with soup, as it helps activate the taste buds to enjoy other flavours.
Use of chopsticks and spoons: In Korean cuisine, chopsticks are used for serving dishes and spoons are used for rice and soup. In Korean culture, one cannot hold both of them together, and never use chopsticks like skewers, and never stab them in a bowl of rice –as it is a funeral ritual.
Don't lift the rice bowl: Lifting the rice or soup bowl while eating is considered impolite. Instead, it is suggested to leave it on the table and use your spoon to bring the food to your mouth.
Use both hands for passing or receiving: While serving or passing food to others, it is suggested to use both hands, it is considered as a sign of respecting the food and others.
Finish the meal clean: Once you are done, finish by placing your chopsticks and spoon beside your bowl or plate, not atop. Assure that there are no leftovers. And finally, say ‘Jal-muhguhs-seub-nida’, which means ‘I ate well’, to show your love and appreciation for the food and the host.
Korean food and social media
While the Korean cuisine has grown due to the K-pop drama series, a lot has been amplified with the help of social media and it has given a rise to the market related to Korean street food too. Korean street food, known for its unique flavours and variety, has been embraced by Indian food enthusiasts and the most popular ones being enjoyed here are tteokbokki (spicy rice cakes), odeng (fish cake skewers), and hotteok (sweet pancakes) have found their way into the Indian food scene. Also, it has given rise to fusion of cuisines. Korean ingredients and flavours have been incorporated into fusion dishes by chefs in India. This blending of Korean and Indian cooking elements results in innovative dishes that cater to the evolving taste preferences of consumers.
Korean cuisine and cooking techniques
The Korean cuisine is often counted among the healthiest cuisines and the use of following techniques help in keeping the nutrients intact.
Grilling (Gogi Gui): Grilling is a fundamental cooking method in Korean cuisine, particularly for meats In this, the meat is typically marinated in a flavorful sauce or seasoning before being grilled over an open flame or on a grill pan, resulting in tender, charred, and caramelized flavors.
Stir-frying (Bokkeum): Stir-frying involves quickly cooking ingredients in a hot pan or wok with a small amount of oil over high heat. This technique is commonly used for vegetables, meat, and seafood in dishes like japchae (stir-fried glass noodles), and kimchi bokkeum (stir-fried kimchi).
Boiling and Simmering (Tang): Boiling and simmering are used to prepare soups, stews, and broths that form the foundation of many Korean meals.
Steaming (jjim): Steaming is a gentle cooking method that retains the natural flavors and nutrients of ingredients. Steamed dishes are commonly made with seafood, vegetables, and tofu.
Fermentation (Jangajji): Fermentation is a traditional preservation method in Korean cuisine that enhances flavors and creates complex tastes. Fermented ingredients such as kimchi (spicy fermented vegetables), doenjang (soybean paste), and gochujang (fermented chili paste) are staples in Korean cooking and add depth and umami to dishes.
Pan-frying (Jeon): Pan-frying involves shallow-frying ingredients in oil until crispy and golden brown. Jeon refers to a variety of Korean savory pancakes made with ingredients such as seafood, vegetables, meat, or kimchi, coated in a batter of flour, egg, and seasonings.
Steaming in Lotus Leaves (Hobak Juk): This technique involves wrapping ingredients in lotus leaves and steaming them to infuse aromatic flavors and moisture. One example is hobak juk (steamed pumpkin), where pumpkin is steamed inside lotus leaves to enhance its natural sweetness.
Pickling (Jangajji): Pickling is another method of preserving and flavoring ingredients in Korean cuisine. Vegetables such as radish, cucumber, and garlic are pickled in a brine of vinegar, salt, and sugar, resulting in tangy and crunchy side dishes called jangajji.
Most Popular dishes
Take a look a the most popular dishes of Koreean cuisine that has got fans all across the world.
Kimchi: This fermented vegetable dish, most commonly made with napa cabbage and Korean radishes, is seasoned with a mixture of spices, including chili pepper, garlic, ginger, and more.
Bibimbap: It typically consists of a bowl of steamed rice topped with an array of colorful and flavorful ingredients such as sauté vegetables, meat or tofu, and a fried or poached egg. Bibimbap is typically served with a spicy red pepper paste called "gochujang."
Bulgogi: It is a Korean barbecue dish in which the meat is usually marinated in a sweet and savoury sauce made with soy sauce, sugar, garlic, and various seasonings.
Also Read:10 best Korean foods that you can try in India
Jjajangmyeon: Jjajangmyeon is a Korean-Chinese noodle dish that's immensely popular in South Korea. It features thick wheat noodles topped with a rich and savoury black bean sauce made from fermented soybeans, along with stir-fried vegetables and sometimes meat.
Tteokbokki: Tteokbokki is a beloved Korean street food made from chewy rice cakes (tteok) cooked in a spicy and slightly sweet gochujang-based sauce.
Most popular spices used in Korean cuisine
The cuisine is known for its spicy, smokey, and fermented ingredients. Take a look at the most popular spices used in the cuisine
Doenjang: It is a traditional Korean soybean paste, which is used in Korean stews, marinades, and dipping sauces.
Gochujang: Gochujang is a fermented chili paste made from soybeans, red chili peppers, glutinous rice, and salt.
Gochugaru: It is made from sun-dried red chilis and adds a smoky and vibrant flavour to the dishes.
Korean Style Fried Chicken Recipe
Ssamjang: Ssamjang is a Korean sauce made from a flavourful blend of soybean paste, red chili paste, sesame oil, green onions, garlic, and oil.
Also Read:5 most popular Korean dishes you must try
Dried anchovies: Dried anchovies are small fish that are salted and dried and they are used to add nutrition and flavour to broth, stews, and sauces.
Scallions: Scallions are green onions that are used in a variety of Korean culinary preparations.
Ganjang: It is a Korean-style soy sauce made from a flavourful mix of fermented soybeans and brine.
The popularity of Korean cuisine is not just limited to eatables, but there are many beverages too that are being promoted across the world. Take a look at some of the popular beverages.
Banana Milk: It's a seamless blend of banana and milk, which offers sweet and savory notes.
Must-try Korean dishes that are ruling OTT
Sikye: It's a traditional Korean rice drink which has a sweet aftertaste. It contains cooked rice and has an interesting texture.
Coffee Milk: It refers to a coffee-infused milk drink and is Korea's go-to drink after a long day.
Omija Tea: This tea is made with dried magnolia berries which are called omija in Korean. Here, omija refers to five flavours, which includes sweetness, sourness, bitterness, saltiness, and pungency.
Chrysanthemum Tea: It's another tea variety and is made with chrysanthemum flowers, which are steeped in honey for months and then brewed with hot water.
Citron tea: Also known as Yuja-cha or yuja tea, it is a traditional Korean tea made by mixing hot water with yuzu.
Sujeonggwa: It's a traditional Korean drink which is dark reddish brown in colour and is made with cinnamon, sugar, water and ginger. It's often served with gotgam and garnished with pine nuts.
Corn Tea: Also known as Oksusu-cha, it is a tea made with corn kernels, corn silk, or a combination of both.
How to make EASY Kimchi Fried Rice | Korean Recipe | Times Food
Yulmu-cha: This hot tea is made with roasted and powdered yulmu, sometimes mixed with nuts such as walnuts and is often called a meal in itself.
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