K-Food Exports Surpass $3.35 Billion in Q1, 'Spicy' Growth Unstoppable Despite Tariff Barriers

In the first quarter of 2026, K-Food+ exports reached $3.35 billion, marking a 3.5% increase compared to the same period last year. Despite the trend of strengthened tariffs in the U.S., Korean food exports continue to show steady growth, earning the reputation of a ‘spicy flavor that cannot be broken by tariffs.’,The primary drivers of this growth are processed foods such as ramen and snacks. In particular, ramen has established itself as a core K-Food export item, with spicy products like ‘Buldak Bokkeum Myeon’ maintaining consistent popularity in the global market. Encouraged by this, the food industry is accelerating the launch of new brands and the expansion of overseas production lines.,The Ministry of Agriculture, Food and Rural Affairs has officially launched the ‘Global NEXT K-Food Project’ to cultivate the ‘next ramen.’ By selecting 145 companies, the government is supporting the global market entry of promising next-generation export items such as dumplings, kimchi, sauces, and convenience foods. A government official stated, ‘Our goal is to create new K-Food mega-hit products following ramen.’,Strategies for the localization of Korean food abroad are also becoming more sophisticated. The Korean Food Promotion Institute announced that it will expand its ‘Excellent Korean Restaurant’ designation program in 2026 to include Singapore, Bangkok, Jakarta, and Hong Kong. Currently, 23 restaurants in six cities—New York, Paris, Tokyo, London, Los Angeles, and Singapore—are designated as excellent Korean restaurants, and the scope will be widened this year with a focus on the Southeast Asian market.,CJ CheilJedang launched experiential K-Food marketing in early April by hosting Korean cooking classes in Los Angeles and New York. The program, which allowed locals to prepare traditional dishes such as the freshwater clam soybean paste soup featured in the popular Netflix drama ‘Chef of the Tyrant,’ received such an enthusiastic response that applications closed within 30 minutes of opening.,The global status of Korean food is also confirmed by the numbers. As of 2024, the number of Korean restaurants in the U.S. increased by 10% compared to the previous year, with Korean fried chicken, K-BBQ, and Korean corn dogs emerging as new trends in the U.S. dining market. In London, Korean-style convenience stores equipped with robotic cooking systems have appeared, showing that Korean food is influencing not only menus but also retail innovation.,From April to November 2026, the Ministry of Culture, Sports and Tourism will promote the ‘Taste, Style, and Rest: Five Senses Satisfaction K-Culture Project’ for foreigners residing in Korea. Starting in Jeonju on April 17, the program offers experiences of Korea’s taste (food), style (culture), and rest (relaxation), serving as a strategy to spread the value of K-Food as cultural content beyond mere food.,Industry experts predict that ‘K-Food has moved beyond social media trends to become a core strategy of the global food service industry,’ adding that ‘2026 will be the inaugural year for Korean food to fully transition from a “trend” to the “mainstream.”’