Showing posts with label CHANGES. Show all posts
Showing posts with label CHANGES. Show all posts

Thursday, September 16, 2021

Chusok: Happy Thanksgiving!

 

Chusok: Happy Thanksgiving! 

 

Source: pixabay

Chusok is August 15th in the lunar calendar. It is the full moon closest to the autumn equinox and in archaic Korea was called hankawi meaning 'dividing the fall in half'.  Because it is determined by the lunar calendar, the date varies in the Gregorian calendar from late September to mid-October.  In 2021, Chusok falls on 21 September. 

 

Chusok is one of the biggest holidays of the year (together with Lunar New Year).  It is a time of celebration.  In traditional agrarian Korea, it was a time of plenty.  The rice harvest was in and there was fresh fruit in abundance.  The weather is pleasant, warm, sunny and clear. It was also when families get together in their home towns to pay respect to their ancestors and together enjoy the abundance of fresh food.  Chusok remains an especially a good time for children, the elderly and the menfolk. Children are indulged, the elderly enjoy their status and the men sit around and watch TV. 

 

Traditionally, it was another story for Korean women. Chusok was a burden. The brunt of the chores fell on the shoulders of the woman of the house who in turn enslaved her daughters-in-law.  It was their job to see that all the (often tedious) delicacies were prepared and the whims of the elderly and men were attended to. The other daughters-in-law also carried their share but the eldest bore the brunt.  (We know a world renown pediatrician who at Chusok found herself up to her elbows washing cabbage and chopping garlic in her mother-in-law's kitchen like a common servant!)

 

Young adults hated Chusok too. They shuddered at running the gauntlet of personal questions hurled at them about marriage, children or professional status. For the singles, it's usually "When are you getting married?" Young couples were quizzed about their reproductive plans.  "When are you going to have children?"  Just when you think you were safe, "How come you don't have a better job?" Young people of both sexes were compared (unfavorably of course) to their peers: "Young-ju's wife is pregnant!" "Hee-sung just got a job at Samsung; I hear it is quite an important position!" "Kwan-sup just bought his parents a new car!" 

 

IRC has been advising Western companies on optimizing their operations in Korea for four decades.  An important service is to coach foreign business executives to navigate local cultural issues. Clients are advised to faithfully respect local customs. Foreign business visitors who encroach on this holiday are warned that their trip is likely to damage rather than enhance local relationships.  "Chusok is sacred".  We recall one year recently when Chusok fell at the end of September and a global foreign financial firm was scheduled for its quarterly closing; reports from all daughter companies were due by the 3rd of October. There were no exceptions. The European headquarters had no sensitivity to Chusok. The local entity had no choice but to require the accounting department to work through the holidays.  We coached our client on effective communication, dealing with objections and other tactics to mitigate anticipated resistance.  Contrary to expectations, the accounting staff (which was primarily populated by young women), rather than protesting was ecstatic.  What better excuse to avoid being a slave in the kitchen! "Sorry Mom, I have to work."

 

It is important to be aware of tradition and culture but Korea is changing rapidly so it is equally important to be alert to and adjust to changes. Chusok remains an important holiday but the celebration has evolved. The connection to the land is now separated by one or two generations. The status of women has undergone a liberation.  (Now, it seems that sometimes the men are the slaves!) Households are smaller and the extended family is declining in importance.  Many Koreans opt to enjoy their Chusok holiday by travelling abroad.  Social distancing during the COVID-19 pandemic has made large gatherings more difficult.

 

Koreans are known to be diligent, dedicated, hard-working people.  While this remains largely true, a wave of change is sweeping over the land.  The new generations, be they X, Y or Z, increasingly forge their own path.  Stay tuned for our next post to learn about SamPoJa (삼포자), the "three rejections" that characterize young people today. When seeking to achieve your ambitious targets in Korea, let IRC guide your way.



IRC CONSULTING 

Suite 1705, Officia Building, 92, Saemunan-roJongno-gu, Seoul, Republic of Korea 03186 
서울시종로구새문안로92 광화문오피시아빌딩, 1705Tel: +82-2-737-3222,  https://www.ircconsultingkorea.com


 


Friday, April 2, 2021

TECHTONIC SHIFT OF KOREAN FOOD CULTURE

 TECHTONIC SHIFT OF KOREAN FOOD CULTURE

 

Opportunities are unlimited for vendors venturing into the food business in Korea.  The market is a veritable blue ocean.  The paradigm has been turned on its head.  Knowledgeable individuals KNOW that Korean food is rice, soup and kimchee. Chinese food is a cheap alternative. For a 'novel experience', one might venture into the world of Western cuisine. That has all changed.  The elderly (sometimes begrudgingly) eats Western food.  Middle aged consumers cross back and for the over the line with ease.  Consumers in their twenties and younger, there never was a line to cross.  There is no classification.  Food is food.  Tasty is tasty. Fun is fun.  But, perhaps we should go back to the beginning.

 

Historically, Western Food was Premium  

 

As we all KNOW, Korea is a rice eating country.  A meal was a bowl of rice (bap or cooked rice is a synonym for 'food') with a bowl of soup and supplemented with side dishes which of necessity included spicy pickled cabbage known as kimchee.  As recently as the 1960, Korea was one of the poorest countries in the world.  Following the Korean war, food was scarce and basic survival was a challenge.  Koreans became scavengers, gleaning grain from fields, eating wild herbs and plants.  Those fortunate enough to live near a US Army base supplemented that by rescuing surplus food discarded from the base.  American soldiers ate well but Western food was out of reach from the average citizen.  Western food took on a premium image.  

 

Eating steak with knife and fork was the very symbol of upper-class culture. Western style pasta sells for three times the price of kalkooksoo, Korean traditional noodles. Hosting a meal at a western restaurant was a sure-fire way to impress your date. 

 

The first major assault on Korean food culture was pizza. Pizza is 'Western' so it had premium image and made the consumer feel sophisticated.  Spicy kimchee did not pair well with pizza so restaurants substituted it with pickles.  When Koreans learned that this was not common in Western countries but unique to Korea, it drove home the message that rather than sophisticated connoisseurs of Western food, they were still country bumpkins at heart. Some diners refused pickles out of shame.   

 

But the concept has changed. Over the last few decades, as Korea became more affluent, more people had access to Western food.  Pizza became extremely popular which gave rise to economically priced chains.  Pizza, and by extension Western food, was no longer premium but mainstream. Pizza was consumed for lunch or a snack at any time. And Koreans were no longer ashamed to eat pickles with pizza.  Convenience and economy replaced the premium image.  The scene was set for the second major assault on food culture, the introduction of frozen pizza. 

 


Source: Compiled by IRC Consulting 

 

International Experience

 

Korean food culture has been buffeted from multiple directions. Many Koreans have traveled or lived abroad for extended periods of time. They have more experiences with foreign foods than did earlier generations. Interest in different types of international cuisine has grown.  Diners seek out cuisine that they have experienced abroad. 




Source: Youtube

The 'family restaurant' segment grew significantly.  Western food is found not only in the premium segment but also among ordinary restaurants.  Today, premium is no longer Western but can Korean as diners appreciate exquisite local fare as well as foreign.  

  

Emerging Cooking Habits Offer New Opportunities for Western Food Companies 

 

Youtube contributes to changes in perception of food.  Chefs demonstrate how to cook dishes from around the world - the perfect steak, Indian curry or Korean bean paste soup. Now, anyone can cook any kind of food for breakfast, lunch or dinner following the guide popular youtubers.  

 

Changes in food culture are reflected in consumer behavior in Korean supermarkets. Equally, changes have emerged in the kitchen.  Koreans no longer feel constrained by the equipment they have in the home.  They have learned how to make international foods with the tools they are familiar with. The success of frozen pizza is one of the examples of the new phenomenon.  Frozen pizza can be made in a frying pan or an air fryer, not just in a Western style convection oven.  Today, most modern apartments come equipped with microwaves and air-fryers. Air-fryers are small countertop convection ovens  modified  to Korean cooking practices.  

 

 A few days ago, I saw my mother, a traditional Korean senior citizen baking bread in an air fryer!  She had purchased bakery dough at Costco and she was preparing fresh bread for breakfast. My mother told me that making bread from dough is much cheaper than bread from window bakeries. Dough is one of the best-selling items at Costco today. There are plenty of blog postings about Costco bakery dough and cooking with an air-fryer.  

 

Until recently, cooking Western food at a Korean home presented many challenges.  The lack of ingredients, the absence of 'proper' cooking tools such as convection ovens and unfamiliarity with Western cooking culture was a major roadblock. Nowadays, Koreans start to integrate Western cuisine using their own equipment and cooking habits. Koreans have found ways to enjoy frozen pizza and bakery dough without using convection ovens.

 

Cooking bread with dough from Costco and air-fryer 

 





Source: Youtube “Hyeyangui Myunsarang”  

Source: Blog “Haneulnarine Hyanggi” 

 

Carpe Diem! 

 

The changes in eating and cooking habits in Korea are as significant as the movement of the tectonic plates of the earth's crust.  The barriers have fallen.  Korean consumers are curious about new foods, they are willing to try any type of cuisine, tips on how to cook dishes from around the world using appliances common to Korea are ubiquitous. Koreans are sometimes known to be stubborn and resistant to change but when they start to change, it happens very quickly. A window of opportunity has emerged in the dietary habits of the Korean consumer. Carpe Diem!  Seize the day and capitalize on changing habits of the Korean consumer.  

 

IRC Consulting is a Korea focused business development consultancy that assists international organizations identify and capitalize on opportunities in this market.  To achieve success in this market, contact IRC (http://www.ircconsultingkorea.com).  Carpe Diem!

 

 





IRC CONSULTING 
Suite 1705, Officia Building, 92, Saemunan-roJongno-gu, Seoul, Republic of Korea 03186 

서울시종로구새문안로92 광화문오피시아빌딩, 1705Tel: +82-2-737-3222,  http://www.ircconsultingkorea.com