Author (s): Angie Marcela Páez Monroy (LinkedIn)
Abstract
This article analyzes the cultural evolution of Korean food, its representation in media, and its social symbolism, establishing a parallel with the Colombian everyday meal known as the corrientazo. Through a literature review, it explores concepts such as baekban, bibimbap, and bulgogi, as well as the influence of K-dramas and K-pop in the global diffusion of Korean cuisine. In a comparative perspective, it examines how in Colombia rice, soups, and executive lunch menus serve similar functions as accessible, everyday, and culturally meaningful food systems. The study aims to demonstrate how both culinary traditions reflect social structures, cultural identity, and dynamics of food globalization.
Keywords: Baekban, Bibimbap, food culture, K-dramas, K-pop, corrientazo, Korean gastronomy, cultural identity, food globalization, everyday meals.
1. Introduction
Food fulfills not only a biological function but also a cultural and symbolic one within societies. In the case of South Korea, various traditional dishes have evolved in their social and economic meanings, while their media representation has contributed to their global expansion.
Originally, baekban refers to plain, steamed white rice; however, the meaning of the term has expanded to refer to a meal at a restaurant consisting of several basic components: “bap,” “guk” (a type of soup with a large amount of broth), and several “banchan,” or side dishes” (National Folk Museum of Korea, 2025, p. 39).
Thus, baekban carries a cultural connotation of something “precious or special,” and this is presumably why the term began to be applied to this type of everyday meal served at restaurants. However, since “the bap and banchan at baekban restaurants are not much different from what the typical Korean consumer eats at home, prices cannot be set too high or the meals would lose their appeal” (National Folk Museum of Korea, 2025, p. 40).
This concept can be compared to the Colombian corrientazo, where a base plate composed of rice, soup, protein, and side dishes represents an accessible, everyday, and nutritionally balanced form of food consumption, deeply embedded in cultural and economic routines.
2. Bibimbap as a Cultural Microcosm
Jeonju bibimbap (National Folk Museum of Korea, 2025, p. 39) “started to become more well-known abroad as well as in Korea, and in 1990, Korean Air Lines (KAL) began serving bibimbap as an in-flight meal.” A single bowl of bibimbap contains all the elements of a traditional Korean meal, “bap + banchan.” The combination of white rice, colorful vegetables, raw or sautéed beef, and gochujang (red chili paste) allows bibimbap to function as “a microcosm of an entire hansik table setting, a blend of different flavors coming together as one that can be seen as a symbol of the Korean spirit” (National Folk Museum of Korea, 2025, p. 39).
KAL’s decision to serve bibimbap in 1990 contributed significantly to its international recognition. Furthermore, “in 1998, American pop star Michael Jackson enjoyed bibimbap during a visit to Seoul in celebration of the inauguration of President Kim Dae-jung” (National Folk Museum of Korea, 2025, pp. 52–53). This event inspired a Seoul hotel to launch a special menu called “MJ Bibimbap,” adapted to his vegetarian preferences with over ten types of namul, including pumpkin, shiitake mushrooms, goat’s beard, and fatsia shoots.
Moreover, “the most important thing in bibimbap is the namul” (Mun et al., 2023, p. 10). Scientific studies suggest that seasoned ingredients used in bibimbap show lower inflammatory responses related to TNF-α and IL-6 secretion compared to raw ingredients, and also tend to increase antioxidative activity (Mun et al., 2023, p. 10).
Currently, Jeonju bibimbap is the most internationally recognized variety. Jeonju has historically been considered Korea’s culinary capital, and bibimbap has been established as its representative dish. It has also been registered as a “trademark and geographical indication” to protect its cultural and economic identity (Cha & Kim, 2021).
3. K-Dramas, K-Pop, and Cultural Diffusion
The global popularity of K-dramas and K-pop has played a significant role in introducing Korean cuisine to international audiences. As noted, “the widespread popularity of K-dramas and K-pop has significantly contributed to introducing Korean cuisine” to young viewers, particularly through platforms such as Netflix, Viki, and YouTube (Maniam & SV, 2024, p. 113).
In these media products, food is frequently portrayed as an essential element of daily life, emotional bonding, and romantic relationships. Iconic dishes such as ramyeon, tteokbokki, samgyeopsal, and kimchi often appear on screen, generating curiosity and increasing global demand for Korean food culture.
4. Comparative Discussion: Colombia and the Corrientazo
In both South Korea and Colombia, everyday meals perform a structural role in social life. Baekban and the corrientazo represent complete, accessible, and culturally meaningful food systems.
In Korea, rice (bap) is the foundation of the dietary structure, while in Colombia rice plays a similar central role in daily lunch meals. Both systems include soup (guk / broth or soup), protein, and side dishes, reflecting a balance between nutrition, affordability, and tradition.
However, while Korean food has become highly globalized through media representation, the corrientazo remains a strongly local identity marker, deeply rooted in everyday Colombian life but less internationally visible.
5. Conclusion
Food in South Korea is not only a nutritional necessity but also a cultural symbol that has evolved into a global representation through media and popular culture. Similarly, the Colombian corrientazo fulfills a comparable role in daily life, although without the same global visibility. Both culinary systems demonstrate how food structures identity, economy, and cultural narratives in distinct yet parallel sociocultural contexts.
REFERENCES
Cha, YS; Kim B, M. (2021). K-food: Korean smart table. In Jeonju (1st ed.). Shina Publisher.
Dr. Mahendran Maniam, & Dr. Karthiga SV. (2024). Edible Archives: Interdisciplinary Perspectives on Food, Culture and Identity. https://books.google.com.co/books?hl=es&lr=&id=PmtREQAAQBAJ&oi=fnd&pg=PA113&dq=bibimbap+AND+south+korea&ots=fdHl8QCWhB&sig=xoFHmNqF4GgCvB1Fo5Ux4duixHc&redir_esc=y#v=onepage&q&f=false
Lee, K. J., & Cho, M. S. (2013). The Evolution of Bulgogi over the Past 100 Years. Korea Journal, 53(4), 168. https://doi.org/10.25024/KJ.2013.53.4.168
Mun, E. G., Lee, Y. E., & Cha, Y. S. (2023). The globalization of bibimbap: focusing on the diversity of modernization of bibimbap. Journal of Ethnic Foods 2023 10:1, 10(1), 39-. https://doi.org/10.1186/S42779-023-00195-2
National Folk Museum of Korea. (2025). Encyclopedia of Hallyu. Jang Sang-hoon (Director General, National Folk Museum of Korea). https://folkency.nfm.go.kr/
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