🇰🇷 Direct import from South Korea

South Korean food wholesale importer in Spain, Portugal and France

Over 650 authentic references from South Korea. Gochujang, kimchi, doenjang, ramyeon, sesame oil and the ingredients of the gastronomic hallyu that is conquering Europe with unstoppable force.

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🌶️ Gochujang

🥬 Kimchi

🍜 Ramyeon

🫘 Doenjang

Our product categories

The Korean wave — the hallyu — has hit European gastronomy with real force. These are the authentic ingredients you need to ride this trend with genuine quality.

🌶️

Gochujang and chilli pastes

Gochujang from Sunchang (its historic origin), gochugaru in flakes and fine powder, samjang and ssamjang paste. The essential Korean heat for bibimbap, tteokbokki and marinades.

Gochujang SunchangGochugaru SsamjangSamjang

🥬

Kimchi and fermented products

Baechu kimchi (napa cabbage), kkakdugi (radish), oi sobagi (cucumber), Ponytail radish kimchi and pa kimchi (spring onion). Authentic artisan kimchi, unpasteurised, with active lactobacilli intact.

Baechu kimchiKkakdugi Oi sobagi

🫘

Doenjang and Korean jang

Doenjang (Korean fermented soybean paste), ganjang (aged Korean soy sauce), hanji barrel ganjang and the exceptional artisan doenjang from Andong, fermented for up to 3 years in onggi jars.

DoenjangGanjang Andong doenjang

🍜

Ramyeon, noodles and rice

Shin, Buldak, Chapagetti and Neoguri ramyeon. Pyongyang naengmyeon (cold buckwheat noodles), sweet potato japchae, myeolchi anchovy and short-grain Korean glutinous rice.

Shin RamyeonBuldak NaengmyeonJapchae

🥜

Oils, sesame and snacks

Korean toasted sesame oil (the most aromatic on the market), toasted sesame seeds, perilla oil, seolleongtang powder and the snacks taking off: dasima chips, toasted gim and tteok.

Sesame oilToasted gim DasimaTteok

🫙

Sauces and condiments

Korean dark soy sauce, persimmon vinegar, roasted garlic paste, concentrated bulgogi sauce, galbi sauce for ribs and yangyeom for wings. K-BBQ sauces for restaurants.

Bulgogi sauceGalbi marinade YangyeomPersimmon vinegar

The jang: the fermented soul of Korea

Korea has one of the oldest and most sophisticated fermentation traditions in the world. The jang — fermented soybean pastes and sauces — have been part of Korean cuisine for over 2,000 years and are a UNESCO Intangible Cultural Heritage. Every region, every family, has its own onggi jars with its own doenjang. We import the finest from each origin.

🌶️

Gochujang — Fermented chilli paste

Soybean, gochugaru and glutinous rice. Fermented 6–36 months. The most iconic of all

🫘

Doenjang — Aged soybean paste

The Korean miso, more rustic and intense than its Japanese counterpart. The base of doenjang jjigae soup

🫗

Ganjang — Korean soy sauce

Traditional barrel soy sauce with deep notes very different from the Japanese variety

🌿

Ssamjang — Mixed paste for ssam

Blend of doenjang and gochujang with garlic and sesame oil. For wrapping in leaves

🐟

Aekjeot — Korean fish sauce

The base of authentic kimchi. Myeolchi aekjeot from anchovy and saeujeot from shrimp

The K-Food wave in Europe

🔥

Buldak ramyeon

The most viral on TikTok worldwide

🥩

K-BBQ

Bulgogi, galbi and samgyeopsal on the rise

🍡

Tteokbokki

Korea's most in-demand street food

🧇

Korean fried chicken

Double-fried with yangyeom or honey

🫙

Gourmet kimchi

On menus at top European restaurants

🍦

Bingsu and desserts

Shaved ice with red bean and tteok

🥗

Banchan

The side dishes that define the Korean meal

🍵

Sikhye and omija

Traditional drinks in a modern format

Nine regions, a country with its own flavour

South Korea has nine provinces with clearly distinct cuisines. The spiciest kimchi comes from Gyeonggi, the mildest from Jeolla. The most intense doenjang is from Andong. The freshest seafood from Busan. We work with producers from each region to bring you the most authentic from every area.

🏙️

Seoul and Gyeonggi — The capital

The centre of contemporary cuisine. Galbi tang, haemul pajeon, double-distilled soju and the most refined version of baechu kimchi with fine-grain gochugaru.

🌊

Busan and Gyeongsang — The southeast coast

The seafood capital. Milmyeon (cold wheat noodles), dwaeji gukbap (pork soup), gejang (raw crab marinated in soy) and the country's most effervescent rice makgeolli.

🌿

Jeolla — The breadbasket of Korea

The most gastronomically rich region. Mild kimchi, Jeonju bibimbap, fermented hongeo skate, yukhoe and the most mild and aromatic doenjang.

🏔️

Andong and Gyeongbuk — Tradition

Andong jjimdak (braised chicken with noodles), artisan doenjang aged in onggi jars for up to 3 years, galbi jjim and black rice makgeolli from Confucian villages.

Map of South Korea showing AsiaFoods sourcing regions

How we work with you

Specialists in Korean cuisine and the K-Food wave so your offering is authentic and on the right side of the trend.

Certified artisan origin

Gochujang from Sunchang with designation of origin, artisan doenjang from Andong and unpasteurised kimchi with an unbroken cold chain. Every batch with a full technical data sheet.

Permanent stock

Monthly direct imports from Seoul and Incheon. The highest-turnover references — including the most viral ramyeon — always available at our 4,500 m² platform.

K-Food specialist

Guidance on Korean trends, K-BBQ and contemporary cuisine training, recipe book and help designing an authentic Korean offering tailored to your type of establishment.

24–48h delivery

Own refrigerated fleet across the entire Peninsula within 24h. Islands in 48h. Temperature control for fresh kimchi, refrigerated doenjang and frozen goods with real-time tracking.