Matthew Kang, a senior editor at food publication Eater, says that Korean food needs to incorporate “Korean geography” to become globalized. This is to...
The globalization of Korean food began in earnest in 2009 with the Korean government's initiative, and the popularity of Korean food has grown rapidly...
The United States was the most favored country for Korean restaurant companies to expand overseas last year.
According to the 2023 Overseas Expansion Survey of...
The first Korean restaurant in New York City's Chelsea Market, a popular tourist destination for foodies, is Esther Choi's Mokbar. The restaurant is run...
"Kimchi isn't just a cooking ingredient, it's a device that affirms my identity."
Korean American celebrity chef Kristen Kish, winner of season 10 of Bravo...
Since buckwheat noodles are perhaps most famously used in Korean cuisine in naengmyeon (noodles in cold meat broth), many instantly picture the noodles in an icy,...
