Korea Agro Fisheries Trade Corp


Trendy Korean Foods Take Center Stage
in New York via Healthy New Dishes and Pantry

NOV 30, 2015

Korean bbq

NEW YORK, NY - Few years ago, Korean food was predominantly consumed cooked by Korean immigrants in home kitchens or few Korean restaurants. There was no Korean high demanding barbeque spot, no celebrity chefs and no high-end restaurants offering Korean course meal.

Now there is no doubt that Korean food became one of the most popular cuisines across the nation, especially in New York. Midtown 32nd Street; so called ‘Koreatown’ or ‘K-town’ is now New York City’s most enjoyed past-midnight escape and Korean barbecue paradise offering you sizzling Samgyobsal, Bulgogi and Galbi which are now regularly craved by food-lovers.

Koreatown, NYC

Korean themed restaurants are spreading throughout the city at a noticeable rate and gaining great fame among critics. Acclaimed NYC restaurants prefer to have one Korean ingredient to dish among many such as kimchi, gochujang, Korean pear on the menu and introducing new Korean inspired recipes to attract more customers.

Le Bernadin, the Michelin-starred seafood restaurant, serves skate with a lemon confit-kimchi broth and a white tuna-kobe beef with fresh kimchi. At New York’s Persimmon, Western elements are incorporated into Korean dishes to create traditional Korean food with Western ingredients. Others find inspirations outside the Western cuisine. Annita Lo’s Annisa serves a boiled Spanish mackerel are prepared with Korean Chili based sauce. Jean-Georges’ Simply Chicken also serves a chicken hot dog with kimchi relish and spicy mustard.

The rise of Korean food is also evident in small and large grocery stores. The retailers are not afraid of carrying Korean seaweed and fermented products, and a variety of prepackaged products such as instant rice, instant noodles, and Gochujang, a spicy sauce made from Korean red hot pepper.

Large retailers are searching and posting various fusion or traditional recipes for its customers using the Korean products that they each carry. Korean ingredients are now starting to appear on supermarket shelves. Other online community, such as food bloggers and YouTubers, are sharing unique ways of utilizing the products that can easily be found in local markets.

Kimchi aisle at a local market

The transformation of Korean food over the past years gaining class and recognition in food industry has since become not just the trendiest food but also one of the healthiest.

Korean foods are very balanced in calories and nutrients. Kimchi is one of the healthiest foods in the world as it contains plenty of minerals and vitamins, as well as aiding digestion. And there aren’t too many dishes in the Korean kitchen that come out without some form of chilly heat to it. Given that chilly is known to speed up the metabolism, it’s a great way of making sure those extra calories are burned off and prevent obese. It is not only about the food but the way how they serve and eat filling yourself up for longer without providing huge amounts of calories.

The Korean food boom in New York is clear. It is healthy, adaptable, and synergized by a number of recent restaurant trends, including barbecue and sharing. Korean food has an allure of something that’s genuinely new while still sharing similarities with cooking methods already well-enjoyed in New York restaurants and homes.

a combination of
the Korean hit
with Mexican

Bulgogi―one of the representative dishes of
Korean cuisine―is thin slices of barbequed
beef that have been marinated
in soy sauce with many vegetables.
To reduce cooking time, use bulgogi sauce
from a Korean grocery store

(Two Servings)
Main Ingredients: Three tortillas, one bowl of
rice, 150g beef, an onion, two bell peppers,
1Tbsp cooking oil, 50g cheese topping for pizza,
a little bit of salt and black pepper powder
Sauce Ingredients: 1Tbsp sugar, 1Tbsp crushed
garlic, 2 and 1/2Tbsp soy sauce,
a little bit of black pepper powder

1. Mince the beef.
     Remove the blood with paper towels.
2. Finely chop bell peppers
     into square pieces 1cm large.
3. Put minced beef and sauce ingredients
     into a bowl. Leave for five minutes.
4. Heat cooking oil in a pan, add the rice, beef,
     and vegetables, and fry.
5. Warm up the tortillas
     without oil on another pan.
6. Put fried rice in the middle of a tortilla
     and sprinkle with the cheese topping.
7. Fold up the bottom edge of the tortilla
     and then fold crosswise. Roll up.
8. Wrap half of the Bulgogi-burrito
     with parchment paper or cut
     into easy-to-hold pieces and serve on a plate.