The Korean Food Philosophy And Its Food & Beverage Industry

Quick answer: Korean food is built on balance, sharing and the idea that food is also medicine, with dishes like kimchi, jook and many side dishes at every meal. South Korea’s food and beverage industry has grown since the 1960s through exports such as ramen, kimchi and soju. You can intern in it: companies in Seoul and other cities work in English, so you do not need to speak Korean for the job.

From the global hit Korean Spicy Fire Noodle Challenge featuring Samyang’s hot chicken flavored ramen to drone pizza deliveries in the heart of Seoul, you know that Koreans take their ready to eat meals game very seriously. With the clever amount of spice, science, and a dash of creativity, Korea has made a grand entrance in the international food arena and has won the hearts of many with its colorful and sociable food. Korean cuisine and its food & beverage industry have come a long way!

What is the history of Korean food?

Not only do languages transcend borders, Korean food too has traveled outside Korea. Every Korean favorite: kimchi’s origin is often said to go back roughly 3,000 years, as a way of coping with hunger and starvation during the winter. Fast forward to the colonial period, when Korea was heavily influenced by both the Chinese and the Japanese’s customs, culture, politics, and religions.

Historically, Korean royalties are served large meals with two main components: rice and soup, along with 12 other dishes in the classic Korean style bronze wares or yugi. Despite minor changes to the materials used in the makings of yugi, these table wares can be seen in silver (from stainless steel), in many of today’s Korean restaurants all around the world, especially in those smoky Korean BBQ ones!

Why is food love and medicine in Korea?

Centering around family and community, Korean eating culture often reflects those bonds. Featuring a center dish to share with everyone at the table, conversations are inevitable. Since dishes like kimchi require a lot of time and effort, especially when serving tons of people, physical labor is a much needed ingredient in Korean cuisine. Some kimchi recipes call for anywhere from 2 to 21 days of fermentation to get that crunchy, tangy taste.

But the fruit of your hard-work and patience is always sweet! This beloved national dish is packed with probiotics, which are often linked to better digestion and general health. Sweet, right? Afterall, cooking is Korea's love language!

(Source: "Korean side dishes (banchan or 반찬) being sold at a traditional market" by Portuguese Gravity on Unsplash)

Why is Korean food all about balance?

Much like love, Korean food is all about balance. That’s why they serve you many side dishes! In any Korean meal, each component complements the others. The many combinations of flavors: spiciness, sweetness, saltiness, sourness, bitterness, and a taste of umami give Korean dishes their special bright colors as well as robust and unique taste. Traditionally, the color red is believed to help strengthen the heart. Good food means good physical health in Korea.

Not only does food nourish the body, it nurtures your mind too! Since your mind and body are one, filling your stomach with rich and nutritious food can significantly boost your mental well-being! No wonder why Koreans put in so much time and effort into perfecting their food!

What Koreans do to take care of their loved ones when they are riddled with diseases, is to make them a nice and warm vegetable, chicken, or pork jook (rice porridge) garnished with coriander leaves, seaweed, and fried garlic. As if those are not enough, your jook comes with side dishes of boiled eggs and kimchi. Who doesn’t love something easy on their stomach?

The past, present and future of the Korean food and beverage industry

The popularity of the Korean food & beverage industry has been on a steady rise since its early exports of local products (seaweed, rice, and squid) since the 1960s. About twenty years ago, South Korea began exporting its famous ramen noodles, kimchi and soju to the world, marking the country’s early global success in the food & beverage sector.

Following its many highly successful cultural assimilation projects of its highly resilient domestic media industry, South Korea has introduced the world to many new food sensations from burning spicy tteok (rice cakes) to slimy live octopuses. The world is also reported to be discovering yet another one of South Korea's best exports: premium fruits such as pears, grapes, and strawberries are reported to be on the rise.

As consumers are starting to become more conscious of healthy-eating and more selective of their food, the Korean food & beverage sector is mushrooming outside of South Korea. Today, Korean supermarkets are a growing presence in the United States, and they are also increasing in number in the United Kingdom and elsewhere. There is no sign of this food & beverage industry slowing down any time soon!

Can you intern in the Korean food and beverage industry?

If you are looking for a sign to start your dream internship in the Food & Beverage sector, this is it! Your time has come! Interning in South Korea’s fast-growing food & beverage industry can help you keep up with global market trends.

The Korean food & beverage field is huge! It manufactures an array of products from East to West, and fusions of the two. That said, it deploys a wide range of skills and provides you with a lot of room to exercise your creativity! Whatever your interests are, there is always something for you in Food & Beverage! Whether it is food science, engineering or marketing, you name it!

What's truly special about this particular line of business is that people will always need to eat! You will be interning in one of the most innovative and quintessential sectors in the world alongside talented people! In this line, everyday is fun! Not a day goes by in the food and beverage business without you acquiring new knowledge. Go see it for yourself!

AIP places interns in South Korea and many other destinations across Asia and beyond. If we accept you and can't place you, you get your full deposit back. To find out more about AIP and our programs, visit the Asia Internship Program homepage.

FAQs

What is the philosophy behind Korean food?

Korean food is about balance, sharing and health. Meals include many side dishes so flavors balance each other, dishes are shared at the center of the table, and food is seen as a way to look after your body and mind.

Why is kimchi so important in Korea?

Kimchi is a national dish that is often said to go back about 3,000 years, when it helped people get through winter. Making it takes time and teamwork, and it is packed with probiotics.

Can I do a food and beverage internship in South Korea?

Yes. Roles can cover areas such as food science, engineering and marketing. Tell us your field and goals on a free call with a career advisor, and we will look for a match. If we accept you and can't place you, you get your full deposit back.

Do I need to speak Korean to intern in Seoul?

No. We place you with companies that work in English. A few Korean words help in daily life and show interest in the culture, but you do not need them for the job.

How long are internships in South Korea and when should I apply?

Programs run from 6 to 24 weeks. Finding your placement takes about 8 weeks from your deposit, so apply with a start date at least 12 weeks away. If your start date is less than 12 weeks away, you need AIPx Fast Track.

Ready to explore? See our South Korea internships or browse industries.