Korea is now growing tropical superfoods — try these easy recipes
Korea’s climate is warming faster than the global average, and the country’s kitchens are slowly reflecting the change with more homegrown subtropical ingredients. According to the Ministry of Environment, the nation’s average annual temperature has risen by about 0.18 degrees Celsius per decade over the past century. The warming trend has fueled more extreme weather — heat waves, cold snaps and stronger typhoons — and is gradually changing the country’s agricultural map. To prepare for the shift, the Rural Development Administration (RDA) researched crops better suited to Korea’s future climate. Last year, the agency unveiled 17 candidates, including bitter melon, artichoke, okra, Indian spinach, water spinach, chayote, yam bean, turmeric, mango, olive, avocado, lychee, dragon fruit, pineapple guava, passion fruit, papaya and coffee. Some are already cultivated in Korea. As part of its awareness campaign, the RDA and chefs developed recipes for these new ingredients. Early adopters have already begun sharing their creations online. The Korea Times has collected a few for
Sep 18, 2025By Kim Se-jeong
