A champion of Korean cuisine, chef Moon Kyung Soo, culinary director at Sunset Hospitality Group, reveals its unique characteristics and explains its rise in popularity on a global scale. 

Korean cuisine stands out from other culinary traditions due to its focus on fermentation, communal dining and unique desserts. Firstly, fermentation plays a central role, with kimchi, doenjang (fermented soybean paste) and gochujang (fermented chili paste) enhancing flavor.

These fermented ingredients contribute depth, complexity and umami, which give Korean food a distinct taste, setting it apart from others. Additionally, Korean dining emphasizes communal meals, where banchan—small side dishes—are served alongside the main course, creating a shared experience. Unlike other cuisines, Korean meals offer a vibrant spread of banchan, which complements and enhances the flavors of the main course. Moreover, Korean desserts are known for being subtly sweet, focusing on delicate flavors and natural ingredients that create balance. For example, patbingsu, a shaved ice dessert, combines sweet red beans and chewy rice cakes, creating a unique texture.

Korean cuisine influences 

From ancient fermentation techniques to bold, spicy transformations and modern fusion trends, Korean food exemplifies adaptability and continuous evolution. Rooted in tradition, Korean cuisine constantly innovates, blending history, culture and creativity to create captivating flavors that reach the world. It has also undergone a remarkable evolution over the centuries, shaped by historical events, cultural exchanges and technological advancements. Furthermore, changing consumer preferences have influenced Korean food, enabling it to evolve while maintaining its strong connection to tradition and culture. Although rooted in tradition, Korean cuisine continues to innovate and adapt, both within Korea and on the global stage.

The latest food trends in Korean cuisine

Today, fine dining continues to evolve, blending refined techniques with traditional Korean ingredients like ginseng and kimchi in innovative ways. However, kimchi isn’t just about cabbage. For example, at HANU, we embrace innovation with kohlrabi kimchi, blending global ingredients with Korean flavors. Korean food has increasingly integrated with global cuisines, resulting in innovative dishes and traditional meals reimagined using modern techniques. These innovations include deconstructing dishes, experimenting with molecular gastronomy, and applying high-end presentation styles, all while maintaining authentic flavors. Such creativity also appeals to dynamic markets like Dubai, where the fusion of tradition and innovation resonates with diverse palates.

The future of Korean gastronomy

The rise of K-pop in recent years has propelled Korean cuisine onto the global stage, but this is just the beginning. As the world embraces bold flavors and rich traditions, the next step is refining, elevating and establishing Korean food globally. Korean cuisine aims to seamlessly blend authenticity with global influences, making it a lasting culinary movement that continues to grow. Responding to global trends, many Korean dishes are adapted to cater to vegan, vegetarian and health-focused diets, reflecting modern demands.

Furthermore, the naturally plant-rich aspects of Korean cuisine, such as vegetable banchan, are emphasized, highlighting its versatility and appeal.