South Korea Food Fad: How long will country's love for Chinese hot-pot last?

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China's famous spicy hot-pot seems to have taken root in South Korea. Many restaurants have been tailoring their menus to meet the growing appetite. But there's also a sense of caution in the air, because owners know just how unpredictable the whole catering industry is in South Korea. Shane Hahm explains.

It's the latest lip- and tongue-numbingly delicious food trend to hit South Korea. Chinese spicy hot pot, or malatang as it's known locally, is all the rage among locals. Diners select their favorite ingredients, such as vegetables, fish cakes, and tofu, along with their choice of meat. It's then prepared to be eaten in individual bowls.

KIM MI-JEONG DINER "It's spicy and stimulating so it's very addictive. I think it goes well with beer too, especially with a friend after work."

PARK CHAN DINER "It's our first time trying it today. I like how the broth is clear with some sort of chili oil in it, so I thought it would be greasy. But the mala sauce really takes the greasiness away and it fits my taste buds well."

Koreans are typically accustomed to spicy foods. But the Sichuan spice used in malatang gives it a unique flavor unfamiliar to Korean cuisine. And restaurateurs are hoping to cash in on the trend.

JEONG JI-HYUN SENIOR RESEARCHER KOREA FOOD SERVICE INDUSTRY RESEARCH INSTITUTE "From what we can ascertain, in Seoul there are about 200 restaurants that have 'mala' in their business name. And in 2019, roughly 60 new businesses were registered. That means the number of restaurants has doubled compared to 2017."

Just as popular as the fiery dish are imported Chinese beers. In fact, sales of Chinese beers have seen an uptick in sales in recent years, according to South Korea's largest supermarket chain. Both online and offline demand for the mala spice is also on the rise for home consumption.

In the age of social media, food fads come and go as quickly as the latest viral video. Several years ago, for instance, lamb skewers were all the rage here. Now, it's Chinese hot pot. The problem though is what happens when the novelty wears off.

JEONG JI-HYUN SENIOR RESEARCHER KOREA FOOD SERVICE INDUSTRY RESEARCH INSTITUTE "Restaurants that serve popular food items need to have their own unique characteristics, whether that be price, ingredients, or ambiance. If you can't sustain that and fail to develop, there's a high chance of failure so owners need to prepare thoroughly."

Local experts suggest the recent boom in Chinese cuisine is because of the increase in cross-border exchanges between the two countries. An example of two cultures bridging the divide through food, one spicy slurp at a time. Shane Hahm, CGTN, Seoul.