Plant-Based UNLIMEAT Expands to 300+ Kroger Stores Across USA

LOS ANGELES – Riding the wave of Korean cuisine’s growing popularity in the United States, plant-based meat brand UNLIMEAT is expanding its availability to over 300 Kroger-affiliated stores nationwide.

According to a 2024 report by Circana, a leading consumer behavior analytics firm, the number of Korean restaurant locations increased by 10% over the past year. In a historic milestone, Jungsik in New York City became the first Korean restaurant in the U.S. to earn three Michelin stars.

In total, 16 Korean restaurants across the country have received at least one Michelin star, the highest number recorded to date, highlighting the growing recognition of Korean culinary excellence.

Additionally, Korean food-related hashtags have garnered over 15 billion views on TikTok, indicating a widespread fascination with K-cuisine in both digital and cultural spaces.

According to the announcement, the brand’s Korean BBQ Bulgogi and Pulled Pork Original will be available in Kroger divisions including Ralphs, Fred Meyer, King Soopers, and Smith’s.

UNLIMEAT was founded in Seoul and transforms surplus grains and legumes into clean-label, vegan, and non-GMO meat alternatives.

The brand will be expanding its lineup to include a wider range of ready-to-eat Korean-inspired meals featuring its signature plant-based proteins.

UNLIMEAT’s Korean BBQ Bulgogi is marinated in a soy garlic sauce, is ideal for stir-fries, bowls, salads, or lettuce wraps.

Their Pulled Pork Original can be used for tacos, sliders, or Korean-fusion dishes.

UNLIMEAT’s Korean BBQ Bulgogi and Pulled Pork Original will be available in Kroger-affiliated stores starting in May.

“We’re excited to bring the bold flavors of Korean cuisine to a broader audience through our partnership with Kroger,” said a UNLIMEAT spokesperson. “Our mission is to make the healthy appeal of Korean cuisine more accessible to American tables, while delivering a balanced complete Korean meal experience — all through the lens of sustainable, plant-based innovation.”