Korean traditional food is a creative and predominant food culture, which is based on ancient Korean historyand culture. It symbolizes Korean culture and their unique taste. There are four types of food, which include the Korean traditional cuisine, the Korean Court cuisine (Goong-Joong Eumshik), the seasonal subdivision food (Jul-Gi Eumshik), a rite of passage food (Tong-혐-eui-le Eumshik) and the regional cuisine (Hyang-to Eumshik). Recently, each type of Korean food became well-known in overseas for its unique characteristics which represents Korean food and culture. Within this study, popularizing Korean food in overseas while informing the originality of Korean food has been searched. Korean food is characterized by its practically. It is eco-friendly, aims healthy and seasonal menu, and sometimes related with festivals. Thus, alteration of characteristic while fusion it and combine it with current well-being trend are recommended to popularize Korean food in foreign society. Currently, the effort to popularize Korean food has been made and obtained success. For example, Kimchi, Soy and Bean paste.etc has been used in L.A. Good Samaritan Hospital as patient meal service. Also, magazine chose Kimchi as Five World`s healthiest food. Nowdays, not only Korean food, also most Asian food and Slow food are popularized. As the influence of Asian food and Slow food increases, the influence of Korean food and culture which commonly referred as Han-Ryu is growing. Among the Korean food, the regional food (Hyang-to Eumshik) makes it possible to experience local individuality, environment and culture. The development of the regional food can lead to the revitalization of local economy. Therefore, the effort to keep the local tradition while developing fusion food should be accomplished to approach to foreigners easily. Publicity of Korean food has continued in Japan, China, US, Europe.etc. It was made in the form of direct experience such as tasting Korea food and experiencing Korean culture. As an another effort, Ministry of Food Agriculture and Fisheries has built a network for export and offered the sharing of information, contracts, supply of purchase system. Though there are and have been efforts to popularize Korean food, the addition of foreigners` current need and taste in Korean food while maintaining the original forms, also the development of Ala Carte should be achieved to the improvement of domestic food culture and the development of Korean traditional culture.