South Korea never runs out of creative ideas for its food. The country always finds new ways to make eating and food itself exciting. This fresh trend called Loconomy (Local + Economy) has captured everyone’s attention, and here’s all you need to know about this interesting movement.

Loconomy has a beautiful and simple concept behind it. The idea is to celebrate the flavors of different Korean regions by using locally grown ingredients in mainstream food products. This aims to support local farmers, boost the small-town economies, and give regular foods a regional twist.

McDonald's Korea developed a mozzarella burger layered with sweet potato from Iksan, and the limited-edition food item sold over one million in just nine days. This was followed by the Changnyeong Garlic Burger, made with rich, aromatic garlic from Changnyeong, which is the town famous for producing some of the best garlic in Korea.

Starbucks Korea also hopped on the wave with their Goheung Yuja Passion Fizzio Soda, made with locally grown yuja (citron fruit) from Goheung. There is also the Gongju Chestnut Latte made by using chestnuts from Gongju, which gives a taste of blending the earthy sweetness of local nuts with smooth espresso.

Even bakeries weren’t left out. Paris Baguette introduced the Jeju Hallabong Cream Bread, filled with the fragrant flavor of hallabong (Jeju orange), which is one of Jeju Island’s proudest crops. The soft texture and citrus scent made it a hit among both locals and tourists visiting the island.

Baskin-Robbins Korea also released the Andong Salted Caramel Ice Cream, made with sea salt from Andong to give a sweet-and-salty taste that captured attention nationwide. Convenience stores also followed the trend with snacks like the Gangwon Potato Croquette.

The most interesting thing is that these foods carry the history of a place and the pride of a community. Loconomy offers good food taste, connection of people to the land they live on, and discovery of the story behind what they eat, especially from the MZ generation (Millennials and Gen Z).

This makes food personal, and the consumers feel good knowing their choices help local farmers and producers. The thrill of limited editions is also one of the reasons why it’s selling fast, because Koreans love to try something new before it disappears. Everyone wants to join in on the reviews, photos, and “must-try” items of the month.

However, these products cost slightly more than regular items because local ingredients are often more expensive. Some consumers worry that big brands might exaggerate their use of local produce, turning a sincere idea into a clever marketing tool.

The fear of these food products vanishing quickly, since they are limited editions, is also a concern that the movement could lose meaning if it becomes too focused on trends rather than the lasting value of sustainability, honesty, and pride in local heritage.

It is believed that Loconomy has the potential to become a permanent part of Korean food culture as long as it stays true to its purpose. If brands continue to work closely with farmers and regional producers, the trend could evolve into a new form of food identity for the nation.

Hopefully, we might see rice-based snacks from Gyeonggi or persimmon desserts from Sanju in the near future. Loconomy could also reshape how Koreans and the world experience food in general.

In a country that constantly infuses tradition with innovation, Loconomy is certainly a perfect trend because it celebrates the beauty of Korea’s local regions while adding a dash of modern creativity.

Which of these foods would you love to try soon?