Is Korean Food “Difficult” for Southeast Asians, but “Easy” for Vietnamese Palates?

Vietnamese Cuisine Charms South Korean Palates

The Southeast Asian region is becoming a diverse trade avenue for South Korea, with Vietnam playing a pivotal role. Food imports from this region, especially Vietnam, are on an upward trend in the South Korean market. According to Vietnam’s Ministry of Industry and Trade, in 2024, trade between Vietnam and South Korea witnessed impressive growth rates and swift recovery.

The South Korean market is presenting ample opportunities for Vietnamese businesses, particularly after the Vietnam-South Korea Free Trade Agreement came into effect in late 2015.

According to a survey by the Agoda travel platform, when it comes to cuisine, South Korean tourists rank first among countries captivated by Vietnamese gastronomy, followed by Japan and Thailand. Tourists from these three countries also choose Vietnam as their destination, driven by the desire to experience the local cuisine.

However, alongside these advantages, businesses also face considerable challenges.

The South Korean market is regarded as one of the most competitive globally. Vietnamese enterprises contend not only with domestic rivals but also with businesses from other regions, including ASEAN and Central and South America.

Moreover, product quality standards in South Korea are often higher than those in Europe and the United States. To succeed in this market, Vietnamese businesses must continually enhance product quality, meeting stringent requirements for food safety, environmental protection, and other technical standards. This is coupled with persistent brand presence and recognition-building in South Korea.

Dh Foods’ Next Big Step

As a discerning import market with lofty and meticulous standards for agricultural products, processed spices, and more, South Korea has, over time, welcomed several Vietnamese businesses into the fold of its buyers and retailers. This indicates that the path for Vietnamese products to enter this market is becoming more accessible.

Dh Foods, a Vietnamese company specializing in regional specialty spices, is making a captivating display of its products at the Seoul Food & Hotel 2025 (SFH) event, much like other consumer goods, F&B, and spice companies worldwide. This event not only showcases cutting-edge trends in the F&B industry but also offers a rare opportunity for manufacturers, suppliers, and experts to connect, learn, and expand their international reach.

According to Mr. Nguyen Trung Dung, Founder and CEO of Dh Foods, with its impressive scale and diverse range of exhibited products, Seoul Food & Hotel 2025 is the ideal platform for international businesses aiming to conquer the South Korean market—one of the largest and most advanced economies globally.

This is Dh Foods’ second appearance at this event, and the company is well-equipped with a range of distinctive Vietnamese spices that cater to the South Korean market. These include Dipping Sauce for Spring Rolls, Complete Spices for Pho, Curry Spices, Beef Stew Spices, Salted Egg Sauce, Cheese Sauce, Kumquat Sauce, and Nha Trang-style Salted Chili Lime Sauce. Additionally, Dh Foods introduces a new line of rice-based noodles: Bun, Pho, Banh Da, My Quang, Udon, and Spagety made from rice.

With this captivating product portfolio, Dh Foods confidently approaches South Korean customers and partners. Moreover, all Dh Foods products undergo a meticulous selection and production process and hold certifications such as BRCGS (a voluntary standard for food safety management recognized by GFSI—the Global Food Safety Initiative), HALAL (for the Islamic market), and FDA (stringent regulations by the US Food and Drug Administration). Thus, the products assure food safety and suitability for international markets and all consumer segments.

Mr. Dung shares, “To convince consumers, whether domestic or foreign, businesses must be meticulous and persistent in their product standardization. We must ensure that South Korean consumers trust us by using high-quality ingredients, avoiding chemicals, and having a transparent production process that meets food safety standards.”