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Re-thinking of K-food: Emerging Role and Challenges

Guest Editors:

Young-Eun Lee, PhD, Wonkwang University, South Korea
Jung Han Yoon Park, Hallym University, South Korea
Juyeon Ko, Yonsei University, South Korea
Jong-Hyun Park, Gachon University, South Korea
Kun-Young Park, PhD, Pusan National University of Food Science and Nutrition, South Korea

Submission Status: Closed

This collection from will focus on significant values of Kimchi, Korea's unique fermented ethnic food and the cultural form of history and culture based on our journal’s philosophy: The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography.

About the collection

Topics of Interest Include but are not limited to:

• Philosophical and Historical Recognition of K-foods
• Microorganisms and Fermentation Mechanism of Korean Traditional Fermented Foods
• Agricultural and Food cultural Background of K-foods
• Gastronomical Aspects of K-foods
• Literature Review of K-food

  1. Peruvian ceviche is a traditional dish that represents a fusion of fresh ingredients from the sea and the land, as well as an element of relevance to the local economy and social cohesion. In December 2023, UN...

    Authors: Joaquín Aguirre-Sosa, María Luisa Dextre and Jorge Alberto Vargas-Merino
    Citation: Journal of Ethnic Foods 2025 12:13
    Content type: Original article Published on:

  2. Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables (namul), veget...

    Authors: Eun-Gyung Mun, Young-Eun Lee and Youn-Soo Cha
    Citation: Journal of Ethnic Foods 2023 10:39
    Content type: Review article Published on:

  3. Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abu...

    Authors: Soon-Hee Kim, Juyeon Ko and Dae Young Kwon
    Citation: Journal of Ethnic Foods 2023 10:33
    Content type: Review article Published on:

  4. Jeonju was selected as Korea’s only UNESCO City of Gastronomy in 2012. Jeonju food has been attracting attention as ‘sincere foods’ that is likened to a mother’s cooking and bricolage foods since ancient times...

    Authors: Youn-Soo Cha
    Citation: Journal of Ethnic Foods 2023 10:24
    Content type: Original article Published on:

  5. The importance of culture and interest in K-culture due to the development of online Mediterraneania such as social media have increased curiosity about K-Food, which contains Korean traditions and cultures. I...

    Authors: Hye-Jung Moon and Youn-Soo Cha
    Citation: Journal of Ethnic Foods 2023 10:23
    Content type: Review article Published on:

  6. Modern food consumption in Korea has been modified to the Western style in parallel with the rapid globalization and economic growth, which might be a cause of skyrocketing increase of cardiometabolic disorder...

    Authors: Sang-Woon Choi
    Citation: Journal of Ethnic Foods 2023 10:9
    Content type: Review article Published on:

  7. Sikchi begins with mankind's efforts to maintain life while consuming natural food. The history of Korean food, a long experience of adapting to nature, can be found since prehistoric times. For example, Bangu...

    Authors: Byoung-Seob Ko
    Citation: Journal of Ethnic Foods 2023 10:8
    Content type: Original article Published on:

  8. Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clin...

    Authors: Eunhye Song, Lin Ang, Hye Won Lee, Myung-Sunny Kim, You Jin Kim, Daija Jang and Myeong Soo Lee
    Citation: Journal of Ethnic Foods 2023 10:7
    Content type: Review article Published on:

  9. Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and i...

    Authors: Reggie Surya and David Nugroho
    Citation: Journal of Ethnic Foods 2023 10:5
    Content type: Review article Published on:

Submission Guidelines

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This Collection welcomes submission of Research Articles, Data Notes, Case Reports, Study Protocols, and Database Articles. Before submitting your manuscript, please ensure you have read our  . Articles for this Collection should be submitted via our . During the submission process you will be asked whether you are submitting to a Collection, please select "Re-thinking of K-food: Emerging Role and Challenges" from the dropdown menu.

Articles will undergo the journal’s standard and are subject to all of the journal’s standard policies, including those pertaining to Collections. Articles will be added to the Collection as they are published.

The Guest Editors have no competing interests with the submissions which they handle through the peer review process. The peer review of any submissions for which the Guest Editors have competing interests is handled by another Editorial Board Member who has no competing interests.