Bringing hansik to global audience

The trick to globalizing Korean food is not just about exposure. 

Getting an international audience to try out a new cuisine also involves helping them understand it, getting them access to it on home turf and enabling them to connect with it on an emotional or cultural level. 

The executive producer and producer behind the upcoming U.S. public broadcaster PBS‘ series on Korean cuisine, tentatively titled “Stop and Bap Korea,” and InterContinental Hotels Seoul executive chef Nick Flynn, who helped formulate the hit menu “Made in Korea,” are well aware of this. 

Here is a look at their opinions on and their efforts, intentional or unintentional, toward bringing hansik into the international arena. 



Bringing hansik into the home

Frappe Inc., in collaboration with the Visit Korea Committee, film “Stop and Bap Korea” on Jeju Island. PBS is set to air the 13-episode documentary on Korean food starting January 2011. Oh Sae-young