The rise of Korean cuisine on American menus

08/8/2014 | Serious Eats

Nearly every major U.S. city now boasts Korean cuisine, from traditional barbecue to the arrival of kimchi and bulgogi on myriad menus. While immigration influenced the rise of Chinese and Japanese fare in the U.S., Korean food has only recently played catch up, partially because of a lack of Korean chef-run eateries. "We didn't have many Korean chef-run restaurants until five years ago," said chef Hooni Kim of New York's Danji and Hanjan. "Chef-owned restaurants are the key to growing a cuisine. [Japanese chefs] taught Americans what real sushi was."

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