Priyanjana Nandi chats with Chef Pramod Sinha, Senior Master Chef, ITC Sonar, Kolkata, about how Korean food is finding a permanent place on Indian plates.
Ramyeon packets, jars of kimchi, and the occasional gochujang are becoming regulars in Indian grocery carts — proof that the Korean food craze is here to stay.
What began with teens binge-watching K-dramas and swooning over K-pop idols has now taken over our plates. From Delhi and Mumbai to smaller towns, Korean cuisine is everywhere, on menus, in supermarkets, and all over Instagram.
Ramyeon leads the charge: Spicy, steamy, and tailor-made for rainy nights or heartbreak binges. Kimchi, the tangy, fiery ‘pickle with a passport’, is quickly becoming a fridge staple. For heartier cravings, there’s bibimbap, a colourful rice bowl topped with veggies and egg. And street-style hits like tteokbokki (chewy rice cakes in chilli sauce) and Korean corn dogs are fan favourites.
Fuelled by food bloggers, YouTubers, and mukbang culture, Korean food is no longer just a trend, it’s a soft-power phenomenon.
Chef Pramod Sinha, Senior Master Chef at ITC Sonar’s Pan Asian restaurant, explains:
“Korean cuisine is rooted in seasonality and balance. It’s bold yet comforting, known for its use of preserved vegetables, rice, and umami-rich broths. Dishes often hit a harmony of spicy, sour, salty, sweet, and savoury.” Excerpts from our chat with Chef Pramod Sinha…
Why do you think Korean cuisine has gained popularity among young people in India?
I’d say it’s largely thanks to Korean dramas; young people, in particular, are completely hooked. This growing fascination with Korean culture, especially its cuisine, can be directly credited to the massive popularity of Korean movies and TV series in India.
How authentic is the style of making these dishes, and is it challenging for chefs to incorporate a new cuisine?
I wouldn’t say it’s very difficult, nor is it a cakewalk. Ingredients like gochujang, chilli pepper, and gochugaru are now readily available in the market, which makes things much easier. While some level of training or familiarity is helpful, Korean cooking isn’t too hard once you have the basics. Most of the effort goes into the fermentation process, which is key to developing the bold, layered flavours, especially the all-important umami that defines this cuisine.
Is Korean barbecue being served in restaurants, and is it preferred by customers?
Korean barbecue is incredibly popular with our customers. Dishes like bulgogi, served with lettuce, cucumber and garlic, are a real hit, thanks to their bold, smoky flavours and fresh accompaniments. The key, of course, lies in preparing it just right to bring out its signature taste.
What is your opinion on the rising popularity of Korean ramen packet-based noodles?
I think it is different when it is prepared in an authentic way and instant noodles just have to be boiled and mixed with flavouring packets.
Are fusion dishes combining Korean and Indian styles being introduced soon?
We’re not focusing on IndianKorean fusion at the moment. Instead, we’re curating small plate combinations that highlight the diversity and depth of authentic Korean cuisine, something our guests have warmly embraced and praised. At ITC Sonar, we’ve dubbed this approach K-Frenzy Cuisine. One of our standout offerings is kimchi fried rice with tofu, paired with a spicy cucumber salad, a perfect balance of bold, comforting flavours that continues to receive exceptional feedback.
K-Food Is Here To Stay!
As Korean culture continues to capture hearts, its cuisine is finding a permanent place on Indian plates. With growing access to authentic ingredients and a rising appetite for bold flavours, the K-food wave shows no signs of slowing. From ramyeon to barbecue, India’s love affair with Korean cuisine is only getting stronger.
