Why Do Koreans Prefer French Food Over Arab Food?
- Manar Aly
- 10 hours ago
- 3 min read
Why do French bakeries seem to be everywhere in Seoul, while Arab food is hardly noticed?
If you walk through the streets of South Korea’s capital, you will notice them everywhere. Golden croissants flake perfectly, baguettes crackle when you touch them, and desserts are so carefully made that they look almost too good to eat.
French food is not just on menus. It's visible, celebrated, and trendy. People celebrate it, take photos of it for Instagram, and even visit it on school trips. Its constant presence in daily life makes it familiar, desirable, and part of the city’s food culture.
Arab food, on the other hand, is richin flavor and has been a staple of the region for hundreds of years. Treats like qatayef, kaak, mamoul, warbat, baklava, and ghraybeh offer incredible variety and unforgettable tastes. Yet in Seoul, they are rarely seen.
In a city where visibility drives popularity, food that remains unshared, unpromoted, or uncelebrated can stay unknown. Even the most delicious dishes may struggle to get attention if they are not part of the cultural spotlight.
The LePain Competition 2025
The LePain Competition 2025 took place on November 10 in Seoul, and it has quickly become the most important stage for French baking in South Korea. The contest asks bakers to perfect three iconic French products: baguette, croissant, and pain de mie. It is not just a competition. It is also a celebration of culture, skill, and storytelling through food.
The event is supported by the French Embassy in Korea and the Franco-Korean Chamber of Commerce. LePain attracts professional bakers from all over the country, whether they were born in Korea or trained abroad. The competition is about more than technique. It is about creativity, flair, and passion. For the people of Seoul, it is a chance to experience French baking at its best without leaving their own city.
The winners who stole the show
🥖 Best Baguette:
Jin-kyung Kim (김진경) from LePain Bakery took home the award for the best baguette. In her early thirties, she spent years training in French baking techniques. Her baguette had a golden crust and an airy crumb that makes you close your eyes with the first bite. Her work showed discipline, patience, and a deep respect for tradition.
🥐 Best Croissant:
Seung-hoon Jeon (정승훈) from Monpeu Boulangerie won the prize for the best croissant. At just twenty-eight, he represents Korea’s new generation of bakers. His croissant had layers of buttery perfection and melted in your mouth. It was a technical masterpiece created under immense pressure, showing both skill and creativity.
🍞 Best Pain de Mie:
Shin-hyeok Ryu (신혁류) from Bbang Go Bakery was recognized for the best pain de mie. Working in a busy neighborhood bakery, he transformed a simple sandwich bread into a star with perfect softness and consistency. His achievement proved that even everyday bread can shine when made with mastery.
The other finalists, including Ari Kim, Hae-chan Lee, Hyeon-seo Park, Ji-hyeon Shin, Dong-wook Yoon, and Jae-beom Ahn, also impressed the judges with their technical skill, creativity, and personal flair. Together, they show that Korea’s baking scene is not just growing, it is thriving, evolving, and embracing global traditions.
Why it matters beyond bread
LePain is not just about winning awards. It is a platform for visibility, recognition, and cultural exchange. French bread thrives in Korea because it is promoted, shared, and celebrated. Competitions like LePain turn bakers into stars, cafés into cultural hubs, and bread into a bridge between cultures.
Arab baked goods and pastries, despite their long history and rich flavors, do not yet have the same platform in Korea. From flaky manoushe and sweet baklava to nut-filled maamoul, crisp sesame barazek, and delicate qatayef, these treats are packed with taste and tradition. They are incredibly delicious, yet in Seoul, they are mostly unknown. This is not because they are any less amazing. It is about opportunities, events, and cultural visibility. Without festivals, competitions, and media attention, even the most delicious Arab baked goods can remain invisible.
A question for the future
If Arab countries organized similar competitions and promoted their breads through festivals, media, and bakeries in Korea, could breads like khubz, manoushe, or samoon capture the same attention as a French baguette? Could the world taste and fall in love with these breads the way Koreans have embraced French baking?
Comments