Changing Perceptions of K-Food over the Past Decade - with a Focus on the UK

Kyung-Ran Lee¹, Jin A Jang^2,*

¹Department of Food and Nutrition, Ansan University, Korea
²Department of Food Therapy, Ansan University, Korea

Abstract

As global interest in K-Culture rises, this study investigates changes in British perceptions of K-Food over the past decade, focusing on kimchi, gochujang, and Korean hot dogs (K-Dogs), using articles from The Guardian. A keyword search for “Korean food and drinks” yielded 93 relevant articles, which were analyzed based on the Korean Wave (Hallyu) period classification. Notably, the number of K-Food articles surged from 12 in the third wave period to 81 in the fourth. Across the dataset, 99 types of Korean food were mentioned in 195 total references. The fourth period highlighted the influence of KCulture, with items like Jjapaguri and Buldak Bokkeum Myun gaining popularity through K-Movies and mukbang content. While kimchi’s representation in the third period was limited in variety and use, the fourth period saw broader application— featured in pasta, cocktails, and other local dishes—indicating a shift toward culinary integration. These findings offer meaningful insights into the evolving global perception of Korean cuisine and provide a foundation for developing strategies to position K-Food as part of daily diets worldwide.