By Korea.net interns Kim Jaeyeon and Kim Lena
Photos: Kim Jaeyeon and Kim Lena

"There's nothing wrong with transforming convenience store food."

A popular trend among the nation's younger generation is creating new foods based on individual preference by mixing processed foods sold at convenience stores. This is because consumers can not only make the items using cheap ingredients available at such stores, but also cook up delicious concoctions.

So this trend has affected the culinary scene in the country. Many people customize their meals using their own methods rather than following the cooking instructions on the products, giving rise to the term "modisumer," or a combination of the words "modify" and "consumer." The related boom is all the rage on YouTube and its mention has even frequently appeared on broadcast programs.

Experts say the modisumer trend has spread due to factors like the experience-focused consumption habits of Generation MZ, a demographic covering millennials and Gen Z members born between the late 1980s and early 2010s, increase in the number of people living alone, and growth of honbap (eating solo) and honsool (drinking alone). The drivers of this shift are people uploading their self-made recipes on social media to spread how they did it as a form of leisure activity.

Food companies have every reason to eye these products made by Gen MZ that quickly spread on social media once they go viral. This is why such businesses have launched items specifically targeting modisumers.

As long as consumers create new recipes rather than following existing ones, the convenience food revolution will never end. Two Korea.net interns tried four modisumer recipes that have gained popularity through word of mouth.

Gomtang mandu ramyeon

A combination of mandu (dumplings) and ramyeon (instant noodles), a traditional comfort food for Koreans, is the best recipe for students who live alone or people who get their meals from convenience stores

First, buy a cup of gomtang (ox bone soup)-flavored ramyeon and instant mandu. Cook the noodles per the instructions and place the dumplings on top as the last step. For an even tastier combo, add kimchi for a richer flavor.


Corn and cheese on Buldak Bokkeum Myun

Buldak Bokkeum Myun, a leading domestic ramyeon brand with cumulative sales of five billion units, has a large variety of flavors that captivates palates worldwide. Many killer combinations using the food can suit many tastes.

The following is a recommended concoction from the brand's developer.

Cook the Buldak noodles by following the instructions. Top it with a mixture of canned corn, mozzarella and other cheeses, and melted corn cheese. For cup ramyeon, microwave it for 90 seconds and add canned corn and cheese on the noodles afterwards.

For packets of ramyeon, cook the corn and cheese separately and place it on the top of the noodles. Another option is to add sugar or mayonnaise as desired.

Kanbbare

"Kanbbare," or a dessert pairing chocolate cookies and a vanilla ice cream cone, is easily found on social media. First, get the cookies and cone at a convenience store. Second, hold the cone in one hand and rotate it slightly while sticking the cookies in all the way to the top to make a great dessert.

Eolbaksa

"Eolbaksa," a drink that first grew popular at jjimjilbang (public saunas), gets its name from the first syllables of its three ingredients: eol (ice), bak (energy drink Bacchus) and sa, or short for the Sprite-like drink Chilsung Cider. The mean implies a "sweet" combination of Bacchus and the soda in an ice-filled cup.

First, get a cup of ice at a convenience store or elsewhere and mix equal portions of Bacchus and the soda to complete the drink.