Pages a Korean supermarket's website should have

You probably typed something like "Korean supermarket marketing" to get here. Fair enough. But nobody else is typing that. The DataForSEO estimates (18 October 2026) show no measurable monthly volume for it. What people do type is "korean supermarket near me" (about 3,600 a month in the UK, 9,900 in the US), "korean grocery london" (1,600 in the UK), and "where to buy gochujang" (210 in the UK). Those "near me" figures are national totals, not per town, and they're estimates. Still, the picture is clear.

So your job isn't to beat the country at a generic term. It's to be the obvious answer to "where do I buy this near me". Win your own name, your local searches and the specific ingredient questions. The pages below do that.

Purpose: Tell a stranger in five seconds what you are, where you are and whether you're open.

Start with the plain facts. Shop name, town, a line on what you stock, today's opening hours, and a phone number that can be tapped. If someone searched "korean supermarket london" and landed here, they should know they're in the right place without scrolling.

If your signage is bilingual, make the home page bilingual too. Same name, same spelling, same look as the shopfront. That consistency matters more than you'd think, and it ties straight into your Google Business Profile later. Don't make claims about what translation does for search; just match your shop.

Link out to the pages people actually want: what you stock, how to find you, your ingredient pages. Keep it short. The home page is a signpost, not a brochure.

Avoid a rotating banner of stock photos, a paragraph about "our passion", a home page that hides your address in the footer, and any town names stuffed into sentences where a human wouldn't say them.

Purpose: Show what's genuinely on your shelves, grouped the way a shopper thinks.

Build a page for each real part of your range. That might be fresh produce, kimchi and banchan, noodles and rice, sauces and pastes, frozen, snacks and drinks. Only the ones you really stock. If you don't sell frozen, there's no frozen page.

Each page should name the actual types of product in plain words, say roughly where in the shop they sit, and be honest about what's regular and what comes and goes. A shopper deciding whether the trip is worth it wants to know you've got the thing. Not a vague promise that you've got "a wide selection".

Photos help, as long as they're your own shelves. Keep the writing short and useful. Two or three paragraphs beats a wall of text.

Avoid listing products you don't carry, writing near-identical pages for every town in your area (Google's spam policy treats many near-duplicate pages made to manipulate rankings as spam), and copying supplier blurbs word for word.

Purpose: Answer the exact question someone typed, honestly, with one page per ingredient.

This is where the opportunity sits. "Where to buy gochujang" has an estimated 210 searches a month in the UK and 720 in the US. Small next to the generic terms, but a search like that comes from someone who already knows what they want to buy.

So write one honest page for each ingredient people really ask you about. Gochujang is the obvious first. Say what it is, in a sentence or two. Say what to look for on the shelf: the jar sizes you carry, the brands you stock, what the label tells you about heat or ingredients. Then say where in the shop it lives, which aisle, which fridge, next to what.

Pick ingredients from real life. What do customers ask at the till? What do you restock most? Start there, not with a keyword list.

Avoid writing pages for ingredients you don't sell, stretching a thin page out with padding, and cloning one template across fifty products with only the name swapped.

Purpose: Remove every reason someone might turn back before they reach the door.

This page does a lot of quiet work. Put the full postal address in text, not in an image. List your hours for every day, including bank holidays if they differ. Say where people can park, whether it's free, and which entrance to use if there's more than one.

Add directions from the nearest station or bus stop, and a landmark if one helps. A short line like "next to the post office, blue shopfront" is worth more than a paragraph of waffle. Embed a map, but don't rely on it alone.

Keep it current. Wrong hours are worse than no hours. Someone who drives across town to a locked door won't come back.

Avoid hours that differ between your website and Google, a postcode with no street address, and directions that only make sense if you already know the area.

Purpose: Show you take food rules seriously, and get your own labels right.

If part of your range arrives from abroad, this matters. Under Food Standards Agency guidance (via GOV.UK), prepacked food labels must show the name and address of the business responsible. From 1 January 2024, prepacked food sold in Great Britain must show a UK address for that business, or the address of the UK importer if the business isn't in the UK. It has to be a physical postal address. An email or phone number doesn't count. Labels must also list the ingredients, including any allergens.

Here's the bit owners overlook. If you relabel or repack imported goods, that responsibility is yours. A sticker over the original text is still your label.

A short page explaining how you handle this builds trust, particularly for customers with allergies. Say plainly what you check, and who to ask if a label is unclear. Don't give legal advice on the page; keep it to what you do in your shop.

Avoid claiming rules you haven't checked, burying allergen information, and treating a supplier's label as someone else's problem once you've repacked the product.

Purpose: Be upfront that you're a properly registered food business with a rating customers can check.

Anyone who sells, handles or stores food must register as a food business with their local authority at least 28 days before trading, per site (Food Standards Agency, via GOV.UK). That applies to selling online too. If you run more than one shop, each site needs its own registration.

Then there's the Food Hygiene Rating Scheme, which covers England, Wales and Northern Ireland. Ratings run from 5 to 0, shown on stickers and online. Display is voluntary in England and required in Wales and Northern Ireland.

If you've got a good rating, say so, and link to the official listing rather than just pasting a badge. If it's not where you'd like it, don't hide it; say what you've changed since. Honesty reads better than silence.

Avoid showing a rating that's out of date, implying a score you haven't got, and writing about registration as if it's optional.

Purpose: Explain clearly how someone gets goods from you without walking the aisles, if you offer it.

Only write this page if you actually do it. If you deliver, say where, what the charge is, which days, and how to order. If it's click and collect, say how long ahead to order, where to collect, and what ID or order number to bring.

Selling online counts as food business activity, so the registration point above still applies. Keep the page practical. Customers want to know what happens after they press the button.

Be honest about limits. If you can deliver some goods but not others, say which.

Avoid advertising a service you've paused, vague promises like "fast delivery", and a checkout flow that's more complicated than phoning the shop.

Purpose: Give each shop its own clear home, so nobody turns up at the wrong one.

If you've got more than one branch, each gets its own page. Own address, own hours, own phone number, own parking notes, own photos. Someone searching "korean supermarket near me" wants the one nearest them, not a list.

Make the differences real. If one branch has a bigger fresh section or a different range, say so. If they're identical in stock, keep the pages short and factual rather than padding them out.

This is where the near-duplicate problem bites. Google's spam policy counts many near-duplicate pages made to manipulate rankings as spam. A branch page earns its place by being useful to someone choosing between shops. A page that only swaps the town name does not.

Avoid copying one description across every branch, creating pages for areas where you have no shop, and mixing up addresses or phone numbers.

Purpose: Be correct and consistent on the place most local searches start.

Your Google Business Profile is often the first thing a nearby shopper sees. Use the business name that reflects your real-world name, the one on your storefront, website and stationery. Google's guidelines say as much, and you can't pay for a better local ranking, so the work is accuracy, not tricks.

Fill in everything. Address, hours, phone, website link, category, photos of the shop and shelves. Keep holiday hours updated. Make sure the details match your website.

This is also how you win your own name. H Mart describes itself as the largest Asian supermarket chain in America, and "h mart near me" gets an estimated 2,900 UK searches a month (673,000 in the US), which shows people search by shop name too. Your shop should be the clear result when someone types yours.

Avoid adding keywords to your business name, listing a location you don't operate from, and leaving old opening hours up after a change.

Purpose: Let real customers do some of the talking, and answer them like a person.

Reviews help people decide, and they help you spot what's working. Ask in the shop, quietly, at the till. A small sign with a link or QR code is fine. Don't pressure anyone.

Reply to every review, good or bad, in a calm, short way. Thank people. If something went wrong, say you're sorry and what you'll do. Other readers judge you on the reply as much as the complaint.

On your website, you can link to your reviews. Don't write your own and present them as customers'.

Avoid offering discounts in exchange for reviews, deleting or arguing with honest criticism, and inventing testimonials. Fair or not, people can tell.

Purpose: Say who you are, plainly, so people trust the name on the door.

Tell the story that's true. Who runs it, how long it's been there, why you stock what you stock. A few honest paragraphs and a photo of the shopfront or the team will do more than polished copy.

Mention what you're good at. Maybe it's the banchan counter, maybe it's a particular range of sauces. Keep it specific and low-key. Customers aren't looking for a mission statement; they want to know there's a real person behind the shop.

Add your contact details again. A shop that's easy to reach feels more trustworthy.

Avoid superlatives you can't back up, a long history of the cuisine that has nothing to do with your shop, and stock phrases about authenticity.

Purpose: Give you an order of work, so you aren't staring at a long list.

If you build nothing else, build these, in this order:

1. Home page, with name, address, hours and a clear line on what you are.
2. Opening hours, address, parking and how to find you.
3. One ingredient page for the thing customers ask about most, such as gochujang.
4. Product category pages for the parts of your range you really stock.
5. A Registration and hygiene rating page, linking to the official listing.

Then fix your Google Business Profile so it matches. Everything else can follow as you've got time. That's it. Five pages, honest and current, beat fifty thin ones.

Avoid trying to launch everything at once, copying pages to hit a number, and treating the list as finished. You'll keep adding to it, and that's fine.

Not sure which pages you're short of? Seracu offers a free snapshot: a free look at which topics your site lacks compared with its competitors. For more background, see our guides on SEO for small business, content gap analysis and getting found on Google, or browse the retail pages and the wider pages you should have directory. Or start with the five pages above.