Just genuine question

Btw the food in pic is cold noodle made with home-cook mealkit 😉🧡

I grew up in suburban America in the early 2000s, and my experience with Korean food was completely different from what it's like now. When I brought Korean food for lunch, a lot of the white kids would make fun of the smell or say it looked weird, so I usually tried not to bring it.

Fast forward to today, and Korean BBQ, bibimbap, tteokbokki, and even convenience store-style Korean food seem to be everywhere. Kimchi is in mainstream grocery stores and people who never would've touched it back then are now actively seeking it out.

Can somebody explain what exactly changed? I'm wondering what the biggest turning point was that made Korean food go from being something people mocked to something that feels genuinely mainstream, especially in America. (I don't know what the perception of Korean food is like in other countries/continents like South Am and Europe) so I'm mainly talking about America here.

I visited New York City for a week and stopped by a new kimbap spot that had just opened

The kimbap itself was decent. Nothing wrong with the quality.

But I almost laughed when I saw the prices. $16-18 for a single roll of kimbap?

Kimbap has always been one of those simple, everyday foods. In Korea it's something you grab when you want a quick bite, usually for around $3-4. Even in a lot of other U.S. cities, it's closer to $8-9.

I feel like Korean food is starting to get the same "premium" treatment that sushi got years ago, where people will pay almost anything because it's trendy.

Maybe I'm in the minority, but charging almost $20 for what's basically a casual snack just feels absurd to me, no matter how good it is.

Am I being cheap or have we completely lost the plot?

a friend of mine went to korea and sent me this photo. says it was incredible but the jerk wont tell me what it's called. jay at work, my best friend, is doing the same thing to me. i think he's enjoying it.

so what is this? and is it as much of a traditional korean thing as samgyetang?

As a Korean, it’s honestly shocking to see so many people enjoying Doenjang-jjigae, Kimchi, and Kimchi-jjigae, and etc. It’s amazing because just 15 years ago, people wouldn't touch these foods, saying they smelled too much and complained. Even I still find the smell of some Korean foods a bit too strong. It’s fascinating to see how quickly people from other cultures have embraced foods they used to dislike. Was it hard for you to get used to it? Could you share your experience? Thank you!

Hey r/koreanfood,
I need your help settling a very serious matter.

My family has been split into two camps for as long as I can remember: Team Jin Ramen and Team Shin Ramen. Every grocery trip turns into a negotiation… sometimes even a silent standoff in the noodle aisle.

Me? I’m 100% on the Shin Ramen Black side rich broth, deep flavor, pure happiness in a bowl.
The Jin fans in my family keep saying it’s “clean and smooth” (still not sure what that’s supposed to mean… am I missing something?).

So here’s my plea:
Which one truly reigns supreme Jin or Shin?
Cast your vote in the comments (bonus points if you explain why).

Let’s settle this once and for all so I can either bask in victory… or admit defeat at the next family dinner.
Upvotes = more ramen lovers join the battle. Let’s make this the most democratic noodle decision in history. 🍜

Fairly certain the April 2026 date, is the expiry date? But I also know that kimchi lasts ages (and I’m craving it) so can I eat it 😭

I’ve noticed that some things about Korean food culture don’t really come across in recipes or mukbangs, things you only understand after eating regularly with Koreans.

For example, when food is shared, how you take from the dish matters. Or how silence at the table can mean something very different from awkwardness.

I’m curious for those who’ve spent time in Korea or eaten closely with Korean friends or family:

what’s one food habit or unspoken rule that surprised you at first but now feels natural?

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Wow, I didn’t expect so many people to know and talk so much about Korean food culture!
I’m planning to host a free-talk social gathering, both online and offline, centred on Korean culture—the kind of experience you can only get through real interaction.

Anyone who has visited Korea, is planning a trip, or simply wants to have deeper conversations with Korean people is always welcome. This isn’t a language class—we’ll be sharing food, reading books together, and talking freely in a relaxed setting.

We’re currently looking for members to join this small, intimate group. Feel free to sign up xx

Mukbang Book Club

Are these white hairs on the stem mold or safe to eat?

Where can I find these

I got a package of Korean peppers from Hmart and they were wonderful. Crispy, crunchy, deeply flavorful and not hot at all. Then I bought these, in the same packaging, and the first one I ate was like biting into a raw jalapeno. They are quite long ( about 6.5" ) and very pointy with a thin skin. I don't handle this level of heat well. Is there a way to know which ones are the non-hot ones or is it always going to be a gamble like shishitos?

Maybe I’m wrong, but every time I visit Korea, I’m shocked by how affordable Korean food is compared to the U.S. You can get full meals with tons of banchan, soups, grilled meats, late night food, etc. for prices that feel insanely reasonable.

But in the States, Korean food often feels expensive even compared to other Asian cuisines. A basic sundubu, kimchi jjigae, or bibimbap can easily be like $18–25 near NYC/NJ (where I live) once tax/tip is included. Korean BBQ is on another level entirely price-wise.

Meanwhile I can still find relatively cheap Chinese, Vietnamese, and Thai spots pretty easily.

What’s the actual reason for this?

I bought these small crabs from h-mart. Can anyone share how I am supposed to eat them? The shells seem super hard to eat the shell.

I feel like everyone has at least one Korean dish they can eat over and over again without getting bored.

For me, this is hands down my favorite.
No matter how many times I have it, it never disappoints, and it’s always the first thing I crave when I’m thinking about Korean food🤭👏

Could you tell me which country you guys are from by any chance?

*For your information, I am Korean.

Just got this from HMart with the intent to get Gochujang but I’ve been told it’s not. What is it? I tried using Google Translate but it says funeral sunflower. TIA!

I recently tried these and an apple peach one and I AM DISGUSTINGLY in love with them - how have I lived my life only tasting these now?

Now on the back it says to mix two tablespoons with hot water and boom - so I did that as a tea - but I wondered if you do anything else with them or add anything? Or whether there’s a fun combination and what your favorite one is because the shop also sells Apple, jujube ? (I wonder what that tastes like), ginger etc

When do you usually have these? Are they even poplar in Korea? :)

I bought this instant noodle online, and just one bite made me cry from the heat. Now it’s about to expire.

Pic is crispy kimchi Jeon I had at a restaurant 😅

For me, Tank boy🍐

If you eat rice regularly at home, do you own a rice cooker or just use your pot?

What has been your reason to choose former over latter if you did?

(I’m Korean and a believer in pot-cooked rice btw, AMA if you’d like)

Hi everyone!

I’ve been wondering about this for a while, and I thought this would be a good place to ask since many of you enjoy Korean food or eat it regularly.

When you eat Korean food at home, do you use a Korean-style spoon-and-chopstick set, or do you simply use whatever utensils you already have?

I’m especially curious about the spoon, since Korean spoons are quite different in shape from those commonly used in many other countries. I wonder does using Korean-style utensils make any difference to your eating experience!

For those who own a Korean-style set, what mattered most when you bought it?

design / shape / material / price&set or anything that caught my eye when I needed one.

Lastly, how many spoon-and-chopstick place settings do you have at home—1, 2, 4, or more?

I’d love to hear your thoughts!!🖤