South Korea Culinary Tourism Market Overview, 2029

The South Korean culinary market is a vibrant tapestry of flavors, traditions, and innovation, captivating both locals and visitors alike. Renowned for its rich culinary heritage and dynamic food scene, South Korea offers a diverse array of dishes ranging from traditional favorites like kimchi and bibimbap to contemporary fusion cuisine. With a deep-rooted emphasis on freshness, quality ingredients, and meticulous preparation techniques, South Korean cuisine continues to garner global recognition. From bustling street food markets to upscale dining establishments, the South Korean culinary market presents a tantalizing journey for gastronomic exploration.

According to the research report 'South Korea Culinary tourism market Overview, 2029', the South Korea Culinary tourism market is expected to reach market size of more than USD 40 Billion by 2029. South Korea's culinary tourism flourishes, fueled by diverse and delicious cuisine, cultural influences like Hallyu, and government initiatives. Michelin-starred restaurants and vibrant street food scenes cater to varied palates. Technological advancements and rising disposable incomes further propel this market, while sustainability practices attract eco-conscious travelers. This confluence of factors positions South Korea as a leading culinary tourism destination, poised for continued growth in the years to come.

The report has been segmented in five segments on the basis of activity type: Culinary trails which typically refer to curated journeys or experiences that focus on exploring and enjoying the diverse and distinctive foods of a particular region or culture. These trails are designed to showcase the unique culinary offerings of an area, allowing participants to savor local flavors, traditional dishes, and the rich gastronomic heritage of the destination. Cooking classes, a cooking class is a structured educational session where individuals or groups come together to learn and practice cooking techniques, culinary skills, and recipes under the guidance of an instructor or chef.

Restaurants, a restaurant is a business establishment that prepares and serves food and drinks to customers. Customers typically consume their meals on the premises, but many restaurants also offer take-out and food delivery services. Food festivals, a food festival is an event that celebrates and showcases a variety of food and culinary offerings, often featuring a diverse range of dishes, cuisines, and culinary styles. These festivals are organized to bring together food enthusiasts, chefs, local vendors, and the community at large to indulge in a gastronomic experience. Food festivals can take place in different settings, such as outdoor venues, marketplaces, parks, or designated event spaces. Lastly others include food tour, cooking competitions,pop-up restaurants.

Culinary trails are leading the South Korea culinary tourism market. These Culinary trails weave through the tapestry of Korea's diverse flavors, allowing travelers to savor the distinct palates of each region, from fiery stews and tangy kimchi to delicate temple cuisine and fresh seafood feasts. Korean market trends fueling the culinary trails are: Firstly, the Korean Wave, or Hallyu, has sparked a global fascination with all things Korean, including its food. With Korean dramas and music captivating audiences worldwide, their curiosity extends to the vibrant street food stalls and Michelin-starred restaurants seen on screen. This cultural connection fuels the desire to experience Korean cuisine firsthand.

Secondly, regional specialties add another layer of flavor to the equation. Unlike many homogenous food cultures, Korea boasts a distinct culinary identity in each of its provinces. Jeonju's soul-warming bibimbap, Jeollado's ssamjang dipping sauce, and Gangwon's spicy haemul pajeon pancakes offer an exciting variety within the national cuisine, making culinary trails even more enticing.Thirdly, South Korea is embracing sustainable practices, aligning perfectly with the growing eco-conscious travel movement.

Culinary trails are increasingly incorporating visits to local farms and producers, showcasing traditional methods and responsible sourcing, which resonates deeply with modern travelers seeking ethical food experiences. Finally, the government actively supports culinary tourism, recognizing its potential for economic growth and cultural exchange. This support translates into infrastructure development, training programs for local guides, and marketing initiatives, all contributing to the smooth operation and accessibility of these culinary adventures.

Food festivals are growing in South Korea's culinary tourism market, offering a vibrant alternative to curated trails. They immerse visitors in a festive atmosphere, celebrate regional specialties with bite-sized tastings, and act as accessible entry points to the Korean food world. Beyond deliciousness, they weave in cultural performances and activities, fostering community pride and economic benefits. Their constant evolution, government support, and social media buzz keep them fresh and exciting, attracting diverse demographics across seasons. With a focus on regional flair, cultural immersion, and innovation, food festivals will continue to tantalize taste buds and nourish the souls of food-loving travelers, solidifying their place as a must-do activity in the Korean culinary tourism market.

By the mode of booking the report has been segmented in three segments: Online travel agents, an Online Travel Agent (OTA) refers to a web-based platform or application that allows users to book and reserve travel-related services and accommodations online. Traditional Agents, it may refer to travel agents who operate in physical brick-and-mortar offices or agencies. These agents typically assist clients in person or over the phone, providing guidance on travel options, booking flights, hotels, and other accommodations. Direct Booking, it refers to the process by which consumers make reservations or purchases directly with a business or service provider, bypassing third-party intermediaries or channels.

Online travel agents (OTAs) are at the lead in South Korea culinary tourism market due to their convenience, extensive offerings, and user-friendly interfaces. These platforms provide travelers with easy access to a wide range of culinary experiences, from traditional Korean cuisine to contemporary fusion dishes. With just a few clicks, users can compare and book various culinary tours, cooking classes, and dining experiences tailored to their preferences and budgets. Additionally, OTAs often feature detailed descriptions, reviews, and ratings, helping travelers make informed decisions. The seamless booking process, secure transactions, and 24/7 customer support further enhance the appeal of OTAs.

Moreover, their robust online marketing strategies ensure that South Korea's culinary offerings are showcased to a global audience, attracting food enthusiasts from around the world. However, offering personalized expertise, traditional agents stand out from online platforms by crafting tailored trips, overcoming language barriers, and utilizing exclusive connections to unveil hidden gems. Their services cater to discerning high-end travelers in search of bespoke experiences and cultural immersion, fostering trust and security in a complex market. Despite the influence of technology, traditional agents prioritize human connection and expert guidance, ensuring that premium travelers truly savor the authentic flavors of Korea, rather than simply clicking 'book.' While digital platforms may dominate the booking landscape, traditional agents, with their distinctive value proposition, are carving out a distinctive niche in South Korea's culinary tourism market.

Further on the basis of tour the report has been segmented in two segments domestic tour and international tour. Domestic tours reign supreme for their comfort and local charm. Affordability, accessibility, and the ease of navigating within one's own language make them highly appealing, especially for families and first-time visitors. Each region boasts a unique tapestry of flavors, from Seoul's vibrant street food to Jeju Island's fresh seafood, readily explored on domestic tours. Seasonal specialties and locally sourced ingredients add an extra layer of authenticity, further enticing domestic travelers. Government support for domestic tourism adds another layer of momentum.

However, international tours are forecasted to have the highest CAGR, fueled by the Korean Wave and a thirst for adventure. Social media buzz and unique cuisines beckon adventurous foodies seeking culturally immersive experiences. High-end destinations with Michelin-starred restaurants and renowned chefs cater to those with wanderlust and disposable income. Improved infrastructure has made international travel more accessible, catering to this growing demand. A younger generation with international interests adds further fuel to this segment's growth. These tours perfectly align with modern trends, offering personalized journeys and experiential dives into diverse Korean food cultures.

Considered in this report

• Historic year: 2018
• Base year: 2023
• Estimated year: 2024
• Forecast year: 2029

Aspects covered in this report

• Culinary Tourism market Outlook with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Activity Type

• Culinary Trials
• Cooking Classes
• Restaurants
• Food Festival
• Others

By Mode of Booking

• Online travel agents (OTA)
• Traditional agents
• Direct booking

By Tour

• Domestic
• International

The approach of the report:

This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. After this, the analyst started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once the analyst had primary data, they started verifying the details obtained from secondary sources.

Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations, and organizations related to the Culinary Tourism industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.


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