If K-pop music and cinema cemented Korea as a global entertainment juggernaut, then Korean food is transforming it into an epicenter of culture. As a chef and business owner, I’ve noticed the growing interest in Korean food from gourmets around the world.
When the New York City Michelin Guide was released last November, 71 restaurants that received one, two and three-star ratings, and among those, 10 were Korean restaurants. Korean food is garnering recognition faster than any other type of cuisine.
Experts say that the popularity of Korean food will continue to grow, especially as Korean chain restaurants have expanded into the United States.
I also have seen this growth first-hand at my own restaurant in Seoul. I have been operating a fine dining restaurant for the past two years that showcases South and North Korean food, with the course menu centered around two concepts: “sundae” (Korean blood sausage) and fermentation. Despite sundae not being as universally popular as mainstream 추천 dishes like “tteokbokki,” a spicy rice cake dish, and “bibimbap,” a Korean rice dish with mixed vegetables, the proportion of foreigners who have visited my restaurant to try has exceeded 24 percent in the past year.
I believe this is, in part, due to the increased production and popularity of Korean food content, such as online reviews, YouTube videos, multimedia news stories and more. It is truly an exciting time to be a chef cooking Korean food.
However, it would be foolish to expect it to continue to be as well-received and popular in 10 years as it is now. The type of food and cuisine that is trending today can be practically changed or forgotten tomorrow. Japanese food gained tremendous popularity around the world 30 years ago and while its popularity is enormous today, there is no guarantee that it will be the same.
Kimchi, bulgogi and fried chicken used to be the top three words associated with the term Korean food, but that has certainly changed today. Some excellent restaurants have pioneered modern Korean food, attracting gourmets around the world.
Modern Korean food has largely proven two things. First, how Korea’s own take on fermentation can be loved and enjoyed around the world. And second, that the strength of Korean people and our traditions can belong anywhere. It is these traditions especially that we must not forget.
Before the Korean fine dining restaurant, there was Korean temple food with its rich history and time-honored recipes. Each region even has its own distinct flavor, which makes each dish special and unique.