Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -

한식 소스류를 통한 한국음식의 세계화 방안 - 세계적인 소스류 성공사례를 중심으로 -

  • Lee, Eun-Jung (Dept. of Hotel & Restaurant Management, Shin-Heung College) ;
  • Mun, Ki-Chul (Department of Foodservice Industry Management, Kyonggi University)
  • 이은정 (신흥대학교 호텔외식경영과) ;
  • 문기철 (경기대학교 관광대학원)
  • Received : 2012.02.02
  • Accepted : 2012.05.29
  • Published : 2012.06.30

Abstract

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).