Koreans Spend 40% of Personal Allowance on Food... Food Lifestyle Trends Revealed

Koreans Eat 2.3 Meals a Day, with 73% of Men Participating in Cooking
Changing Korean Dining Habits: Health as a Standard, Convenience Foods as the Norm
CJ CheilJedang Surveys and Analyzes Food Lifestyles

Koreans spend about 40% of their personal living expenses (allowance) on food. The average number of meals per day is 2.3, and perceptions of convenience foods and meal kits are also changing.

According to a survey conducted and analyzed by CJ CheilJedang on January 6, targeting 2,000 men and women nationwide aged 10 to 70 regarding their food lifestyle, eating out and food products accounted for the largest proportion of personal living expenses at 40%, excluding shared family expenses, essential medical expenses, transportation, and communication costs.

This was followed by travel (18%), fashion and beauty (16%), health management (8%), exercise (6%), culture and arts (5%), education (4%), and others (3%). CJ CheilJedang explained that, compared to other personal interest areas such as dining out, travel, fashion, culture, and education, spending on food was the highest. The survey was conducted through both online questionnaires and in-person household observations.

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The survey also revealed that changing perceptions of gender roles are a key factor in dietary lifestyle changes. 73% of respondents said, "Men can take full responsibility for cooking, housework, and childcare." 61% responded that they are either maintaining or planning to maintain dual-income households even after marriage and childbirth. This is a departure from the past, when meal preparation was centered on full-time housewives.

There was also a clear awareness of health. 53% of respondents had experienced conditions such as hypertension, obesity, or dyslipidemia, and 86% said, "Health can be improved through dietary control." The most important factor in dietary management was 'home-cooked meals prepared personally,' at 45%, while 68% responded that 'convenience foods and meal kits can also be healthy options.'

Regarding meal patterns, 70% of respondents said, "It is not necessary to have three meals a day," and 65% said, "I do not want to spend much time preparing meals."

79% reported that they make sure to have dinner, which was higher than lunch (60%) and breakfast (46%). 24% responded that "I eat all my weekday meals separately from my family."

There were also generational differences in perceptions of meals. 45% of respondents in their 20s and 30s viewed "adding a few ingredients to convenience food as cooking." 61% of those under 30 considered overseas-inspired dishes that originated in Korea, such as chicken or Jjajangmyeon, as Korean food. 56% of people in their 30s said, "I look for foods I tried while traveling abroad when I am back in Korea."

Based on this survey, CJ CheilJedang presented this year's food culture keyword as 'D.E.E.P.' 'D.E.E.P' stands for Daily Wellness (the normalization of healthy diets), Efficiency (simplification of cooking processes), Exotic (globalization of meal menus), and Personal (individualization of eating behaviors).

CJ CheilJedang explained that, based on the analysis of food lifestyle survey results, meals are increasingly centered around values such as health, convenience, and time, which are important to each individual, and that eating habits have become even more hyper-personalized and segmented. CJ CheilJedang classified food lifestyles into 17 'personas.' Representative examples include 'Home Papa,' who plans and takes responsibility for family meals; 'Moneyholic' and 'Workaholic,' who prioritize efficient meals; 'Wellness Maintainer,' who manages their diet for health maintenance; 'Senior Couple,' who maintain regular home-cooked meals; and 'Teenager,' who utilizes delivery and convenience stores.

2026 Food Culture Keywords. Provided by CJ CheilJedang.

CJ CheilJedang plans to strengthen its product strategy in line with these trends. As demand for 'simplification of cooking processes' grows, CJ CheilJedang will expand its range of convenient products targeting 'Home Papa' and office workers to reduce cooking time. The company will enhance its portfolio of coin broth 'Baeksul Yuksuene 1-Minute Ring' and diversify its 'Baeksul 10-Minute Cook' menu, which enables quick preparation of meat and fish dishes. The company also plans to expand its children's convenience food brand 'PookiLookie' to further reduce the burden of meal preparation.

In line with the trend of 'normalization of healthy diets,' the company will also expand product lines suitable for high-protein, low-carb, low-sugar, low-sodium, and low-calorie diets. Targeting health-conscious consumers, CJ CheilJedang will strengthen products such as 'Hetbahn Rice Plan,' low-sugar products 'Sugar Lite,' and its protein product lineup. The protein range will be expanded beyond the existing focus on grilled fish and chicken breast to include soy and egg processed products, as well as high-protein, low-carbohydrate products. New low-sugar meat marinades, bibim noodle sauces, and shelf-stable dressings and sauces for salads and poke will also be introduced.

With increased overseas experiences, the 'globalization of meal menus' is also accelerating. CJ CheilJedang will increase menus reflecting international flavors, such as Jamaican chicken, mainly targeting 'Teenager' consumers, and will renew and launch new pasta sauces, dressings, and dipping sauces to suit a variety of Western-style dishes. The company also plans to launch exotic collaboration products in partnership with the program 'Black & White Chef,' which introduces both Eastern and Western cuisines.

A CJ CheilJedang representative said, "CJ CheilJedang has been part of the evolution of Korean food culture for over 70 years, creating mega-brands such as Hetbahn, Bibigo, and Gourmet," adding, "We will continue to quickly identify market trends and strive to develop better products that meet consumer expectations."