Which income group consumes more kimchi in South Korea?

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The Lowest Income Group in South Korea Consumes More Kimchi

A recent study indicates that the lowest income group in South Korea exhibits a higher rate of kimchi consumption compared to the highest income bracket. This finding emerges amidst broader trends showing a decline in overall kimchi consumption within the country, despite its growing international acclaim. The research, a collaborative effort by academics from Chung-Ang University, Jeju National University, and the World Institute of Kimchi, analysed data from the Korea National Health and Nutrition Examination Survey spanning from 2010 to 2024.
Socioeconomic Factors Influence Consumption

The study's findings highlight a clear correlation between socioeconomic status and kimchi intake. Specifically, individuals belonging to the lowest income bracket reported consuming kimchi at a greater frequency than those in the highest income bracket. This suggests that economic standing plays a notable role in dietary habits related to this traditional staple.
Declining Overall Kimchi Consumption

Despite the enduring global popularity of kimchi, its consumption among South Koreans has seen a significant decrease. The proportion of individuals who reported not eating kimchi within a 24-hour period more than doubled, rising from 11.7 per cent in 2010 to 22.7 per cent in 2024. This trend was observed across various demographics, indicating a widespread shift away from daily kimchi consumption.
Generational and Gender Differences in Consumption

The decline in kimchi consumption is not uniform across all age groups and genders. While children under the age of 10 were not explicitly detailed, other age brackets showed a reduction in kimchi consumption as a side dish. The most pronounced decrease was noted among individuals aged 20 to 39, where the rate of eating kimchi as a side dish fell from 82 per cent in 2010 to 66 per cent in 2024. Furthermore, the rate of non-consumption within 24 hours saw a substantial increase for both men (from 10.2 per cent to 20.6 per cent) and women (from 13.1 per cent to 24.8 per cent) over the study period.
Shift in Consumption Patterns

The research also points to a change in how kimchi is being consumed. An increasing number of South Koreans are now using kimchi primarily as an ingredient in cooked dishes, such as kimchi jjigae (stew), rather than as a standalone side dish. This shift in usage patterns contributes to the overall decrease in direct kimchi consumption as a daily accompaniment to meals.

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Which income group consumes more kimchi in South Korea?

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