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Kimchi workshops highlight growing UK interest in Korean food
A small group of food writers gathered recently in chef Judy Joo's London flat to learn the art of making kimchi, the fermented cabbage dish that has become a symbol of Korean cuisine in Britain. Joo, a Korean-American TV chef, led the hands-on session as part of a promotion for Ocado's new Korean food aisle, reflecting a broader trend of Korean flavors moving into the UK mainstream.
From school events to supermarket shelves
For many British Koreans, food has long been a way to share their culture. One writer recalls childhood "international days" at school, where parents were asked to contribute dishes-often met with curiosity from teachers and confusion from students who assumed it was Chinese. Today, Korean food is carving out its own identity, no longer competing with other Asian cuisines but standing on its own terms.
This shift has been years in the making. In 2009, South Korea launched its "Global Hansik" campaign, investing in restaurant promotions, chef training, and overseas marketing. While initial results were mixed, government studies later showed increased awareness of Korean food in major cities during the early 2010s.
The K-wave effect: Pop culture fuels food trends
Korean food's rise has been amplified by the global popularity of K-culture. Netflix shows like Bon Appétit, Your Majesty, which highlights fusion dishes, and Culinary Class Wars, a cooking competition returning for a second season, have introduced audiences to Korean flavors. The latter topped Netflix's non-English TV chart during its first run.
Supermarkets are taking notice. Waitrose reports a 60% year-on-year increase in searches for "Korean BBQ" and a 70% rise in sales of gochujang paste. Kimchi is now one of the retailer's fastest-growing international products. Nutritionist Emer Lowry notes that fermented foods like kimchi have gone mainstream, prized for their flavor and gut health benefits.
Social media is also driving curiosity. TikTok posts by UK users mentioning Korean food surged from just under 10,000 in 2023 to over 17,000 in 2025, according to analysis by food giant CJ's Bibigo brand.
Chefs adapt Korean flavors to British ingredients
At Cálong, a North London restaurant, chef Joo Won explores what it means to cook Korean food in Britain. Early in his career, he realized he couldn't prepare Korean dishes for his colleagues-a moment of embarrassment that led him to revisit the home cooking he grew up with. "In Korea, the foundation of our food is jang," he says, referring to fermented pastes like doenjang and gochujang.
But British ingredients differ from those in Korea. "We can't get the exact same products here," he explains. "The challenge is reinterpreting British ingredients with Korean techniques and flavors." His approach is pragmatic: if an ingredient doesn't suit Korean seasoning, he doesn't force it. "If every dish at an Italian pasta restaurant had the same sauce, it would feel strange."
Joo believes the UK is only at the beginning of its Korean food journey. "It feels like we've just reached the starting line," he says.
Beyond the plate: The culture of Korean dining
For Yoonsun Chang, who runs the LoKoLi supper club (short for "Lovely Korean Life"), Korean food is about more than just taste. "Jeong-a deep warmth and care-and inyeon, the connections formed at the table, are central to Korean dining culture," she says. Her one-woman project offers intimate dining experiences that go beyond the usual K-culture staples, focusing on the quieter, domestic side of Korean life.
Guests at her monthly clubs often seek more than just music and dramas. They want the stories behind everyday dishes and the rituals of table setting. Yoonsun also observes how Korean food is represented in British spaces. She recalls when "kimchi burgers" in the UK used generic pickles, but notes that many pubs and restaurants now use real kimchi. "Seeing that makes me feel Korean culture has really spread," she says.
From viral videos to home kitchens
For British YouTubers Armand and Max, their introduction to Korean food came after appearing in a viral video for the Korean Englishman channel. The clip, which featured them trying Korean street food in their school playground, has been viewed tens of millions of times and even took them to Korea, where they sampled barbecue, late-night ramyun, and school lunches.
"The flavor profiles were just so different to what we were used to. Fermented cabbage, kimchi-we'd never had that. It was delicious. I can't even compare it to anything."
Max, YouTuber
Back in Judy Joo's kitchen, the group's homemade kimchi jars are now fermenting. While the process-massaging chili paste into cabbage leaves and waiting for the tang to develop-connects them to kitchens thousands of miles away, the writer notes that her family's kimchi would be different. Still, the experience reflects how Korean food is becoming a part of everyday life in the UK, from supper clubs and YouTube channels to supermarket aisles and home kitchens.
Korean cuisine in Britain is still young compared to other international foods, but its steady growth suggests it's here to stay-not as a replacement for Friday-night takeaways, but as a new flavor to explore.
