Business

Busan’s tourism corridors stay full, yet the city continues to lose its young. Behind the bright surface lie weakened industries, vanished headquarters, and a labour market no branding campaign can repair.

For Busan, the danger is systemic. A city with one of the highest self-employment rates in South Korea is watching its commercial backbone weaken simultaneously in old cores and new towns.

Raids on Korean workers at Hyundai–LG’s Georgia plant expose the contradiction between U.S. immigration policy and its reshoring agenda.

Korea’s National Assembly has passed the long-debated Yellow Envelope Law, expanding labor protections to subcontracted and platform workers while limiting corporate claims for strike-related damages.

Rising prices, identical menus, and influencer hype — Korean dining is changing in ways many diners feel but can’t quite name.

The newly passed amendments address investor concerns over concentrated control and opaque board structures by enhancing minority protections and mandating electronic shareholder access.

In South Korea, the path to prestige increasingly runs through medical school. Despite a national push to lead in artificial intelligence, semiconductors, and advanced robotics, the country’s brightest students are opting for stethoscopes over circuit boards.

Busan is investing in high-tech fulfillment centers with promises of jobs and growth. But behind the numbers, labor is becoming more fragile, fragmented—and increasingly invisible.

Korean ramen has become a global favorite with its bold, spicy flavors. However, as health-conscious trends grow, the industry faces challenges in balancing convenience, taste, and nutrition to meet evolving consumer demands.

Retail vacancy rates in South Korea hit multi-year highs, with both trendy districts and new apartment complexes struggling to attract tenants.

In South Korea, the sharp rise in food prices is putting a strain on both consumers and small businesses. As inflation persists, many workers are opting for in-house dining, while small eateries struggle with rising ingredient costs, energy prices, and labor shortages.

What happens when every taste is a brand, every menu is a manual, and every chef follows someone else’s recipe?