The Korea Pavilion at Alimentaria showcases the latest culinary trends in fermented foods, social media-famous snacks and seafood delicacies.

Discovering Korea bite by bite

Fermented foods, viral street food and treasures from the sea are the main culinary trends being showcased by the Korean pavilion at Alimentaria, organised by the Korea Agro-Fisheries & Food Trade Corporation, with the participation of ten SMEs from the Asian country.

The iconic kimchi and the chilli and soybean paste gochujang as examples of healthy, probiotic cuisine; tteokbokki, corn dogs and ramyeon instant noodles as representatives of the snacks taking social media by storm; and toasted seaweed and salads with high nutritional value are just some of the recipes setting the trend.

Furthermore, in collaboration with renowned chef Santiago Font, the Korean pavilion offers exclusive fusion dishes, such as omelette with sautéed kimchi, salmorejo with gochujang oil, crema catalana infused with yuja, and mató with Korean plum syrup.