K-food refers to Korean food that has become popular globally, often due to the influence of Korean culture and celebrity chefs. K-food is unique in its preparation methods and food composition, and is influenced by Korea's geography, climate, religion, and neighboring countries. Some characteristics of K-food include:
Fermented foods: Kimchi and jang (fermented soybean sauce and paste) are unique to Korea.
Dietary patterns: The K-diet is based on a high consumption of vegetables and legumes, moderate to high consumption of fish, and low consumption of red meat.
Cultural influences: K-food has been influenced by Korean culture, including K-pop stars and the Korean Wave. The 2020 Academy Award-winning film Parasite helped popularize the K-food dish Jjapaguri (Korean instant ramen).

Korean fried chicken, usually called chikin (치킨, from the English word 'chicken') in Korea, refers to a variety of fried chicken dishes created in South Korea. These include the basic huraideu-chicken (후라이드 치킨, from the English words 'fried chicken') and the spicy yangnyeom chicken (양념 치킨, 'seasoned chicken'). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack. Korean fried chicken was described by Julia Moskin of The New York Times as having a 'thin, crackly and almost transparent crust'. The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small or medium-sized chickens; these younger chickens result in more tender meat. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes and beer (or carbonated drink) are often served with Korean fried chicken.