A K-food experience program in New York is teaching local residents and the Korean diaspora to prepare traditional dishes like bibimbap, galbijjim, and doenjang soup [1].
The initiative arrives as South Korean food exports to the U.S. reach record levels, signaling a shift from niche interest to mainstream culinary adoption.
Organized by the Korean Cultural Center New York, the program allows participants to cook and taste authentic meals. The surge in interest is partially attributed to the global popularity of Korean media, where traditional dishes frequently appear in dramas and films.
"It was truly surprising to experience the taste of the food I had seen in dramas," said Ray, a program participant [1].
Economic data underscores this cultural trend. South Korean food exports to the U.S. exceeded 1.8 billion USD last year [1]. Furthermore, the U.S. maintained its position as the top export market for Korean food for two consecutive years in 2024 [1].
Cho Jin-soo, the director of Korean food at the Korean Cultural Center in New York, said the goal is to promote Korean cuisine not only to locals but also to second- and third-generation descendants of the diaspora, and people from all over the world [1].
The program emphasizes the health and cultural significance of the ingredients used in traditional recipes. By providing a tactile experience, the center aims to deepen the connection between the U.S. public and Korean heritage beyond the consumption of processed goods.
“"It was truly surprising to experience the taste of the food I had seen in dramas,"”
The transition from digital consumption—via K-dramas and social media—to physical culinary experience indicates that 'Hallyu' or the Korean Wave has moved into a sustainable lifestyle phase. The record export numbers suggest that the US market has the infrastructure and appetite to support long-term growth in Korean agricultural and food products, moving beyond temporary trends into permanent dietary habits.
