Why South Koreans Drink Coffee More Than Rice or Kimchi

In a country known for its fermented vegetables and steamed rice, it’s coffee that now takes center stage in the daily lives of South Koreans. But how did a beverage introduced relatively late in the nation’s culinary history become more of a daily staple than its traditional foods? New government data reveals just how deeply coffee has embedded itself into the Korean routine.

The answer is clear: South Koreans drink coffee nearly twice a day on average. Official figures show they consume coffee 12.2 times per week—that’s more frequent than both rice (less than twice daily) and the iconic Korean staple, cabbage kimchi (11.9 times per week).

Coffee Outpaces Traditional Korean Staples

A report released on January 16 by South Korea’s Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries & Food Trade Corporation reveals the weekly consumption frequency of various food and drink items. Topping the list is coffee at 12.2 times per week. The next most consumed items are:

• Cabbage kimchi: 11.9 times per week
• Candy: 9.7 times per week
• Multigrain rice: 9.6 times per week
• Other types of kimchi: 4.6 times per week

That means the average Korean is reaching for a cup of coffee more often than they are eating rice or their national dish, kimchi. In fact, daily coffee intake averages close to two cups per person.

Growing Coffee Imports Reflect the Trend

This surge in coffee consumption isn’t just anecdotal—it’s backed by trade data. In 2013, South Korea imported 107,122 tons of coffee beans, marking an 11% increase compared to 97,000 tons five years earlier. The value of these imports also rose significantly, from $234 million to $317.7 million, a 36% jump over the same period.

The majority of these beans come from just three countries. Combined, Vietnam, Brazil, and Colombia supplied 64.7% of South Korea’s total coffee bean imports, making them the dominant sources for the country’s growing caffeine habit.

How Coffee Culture Evolved in South Korea

While instant coffee once dominated the market, consumer preferences have shifted toward more diverse and premium options. Although the overall instant coffee segment has been shrinking, innovation has kept pace with demand. New products such as cappuccino, vanilla latte, single-serve cup versions of instant coffee, and ready-to-brew ground coffee have gained popularity. These offerings cater to a public that wants convenience without sacrificing variety or flavor.

This evolution shows how South Korea’s coffee culture has matured beyond the quick fix of instant brews to embrace a wider range of styles and formats suited to modern lifestyles.

Frequently Asked Questions

How many times per week do South Koreans drink coffee?

South Koreans consume coffee 12.2 times per week on average, according to government data. That equates to nearly twice a day, making coffee their most frequently consumed food or drink item.

What foods do South Koreans consume more often than coffee?

No major Korean food is consumed more often than coffee. The next most frequently consumed items are cabbage kimchi at 11.9 times per week and candy at 9.7 times per week—both less frequent than coffee.

Has coffee always been this popular in South Korea?

No. While coffee has long been present in South Korea, it has grown dramatically in popularity over recent decades. Instant coffee was once dominant, but evolving tastes have led to greater demand for diverse coffee types including cappuccino, latte, and ready-to-brew grinds.

Where does South Korea import most of its coffee beans from?

In 2013, 64.7% of South Korea’s coffee bean imports came from three countries: Vietnam, Brazil, and Colombia. These three suppliers dominate the Korean coffee import market.

Is instant coffee still popular in South Korea?

Instant coffee is becoming less popular overall, but the market has adapted by introducing new formats such as single-serve cup versions and convenient ready-to-brew ground coffee. These products maintain popularity alongside fresh and specialty brews.

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