Korean Cuisines
Entre Cote: A Hip, Korean Barbecue-Inspired Steakhouse
We’ve all heard of trend-baiting, Frankenfood-style mash-up dishes, such as pastrami egg rolls, fried chicken ice cream cones, and of course, the Cronut (croissant + donut). But what happens when actual restaurant concepts combine? Enter Cote; a classic New York steakhouse paired with a Korean barbecue spot.
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It’s All About the Banchan at Korean Newcomer, Atoboy
Traditional Korean meals are indelibly intertwined with banchan; an array of small, shareable dishes and rice. But at the not-so-traditional Atoboy, those diminutive plates actually are the meal, given considerable polish by Jungsik’s former chef de cuisine, Junghyun Park…
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Oiji Proves Upscale Korean Fare is More Than Just a Passing Fad
Korean food has definitely been on in exciting upswing in New York in the last few years, from the totally modern tapas at Hooni Kim’s Danji, to the fast-casual Kimchi Ramen at Esther Choi’s Mokbar. And with the newest entrant, Oiji in the East Village, it’s clear that interest in elevating the sweet and spicy cuisine is more than just a passing fad…
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Korean Stew Meets Japanese Ramen at Chelsea Market’s Mokbar
Lately, Korean cuisine seems poised and ready to jockey ramen for culinary supremacy, with newer spots, like Hanjan and Piora, exposing diners to creative, beyond K-Town fare. At Chelsea Market’s Mokbar, chef-owner Esther Choi has managed to brilliantly straddle both trends —using springy Sun Noodles as a canvas, to showcase otherwise traditional Korean flavors and dishes. Choi’s clever fusion starts with…
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Trendspotting: Korean Cooking
Asian food has been seriously in fashion among New York’s top chefs for a while now. You’ll find Andy Ricker doing standout Thai at Pok Pok Ny, Zak Pelaccio making Malaysian fusion BBQ at Fatty ‘Cue, Joe Ng & Ed Schoenfeld doing Greenmarket Dim Sum at RedFarm, and Danny Bowien cooking hip, inventive Chinese, like Kung Pao Pastrami at Mission Chinese…
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Q & A with Danji & Hanjan’s Hooni Kim
Having grown up in Manhattan, trained at the French Culinary Institute, and worked at two of the top, high-end eateries in the city (Daniel and Masa), it wasn’t a given that chef Hooni Kim would open a Korean restaurant. “I’ve always been more of a New Yorker than anything else. But I realized that at the best restaurants, chefs puts themselves onto the plate,” he says. “Once you eat their food, you should have an idea of who this person is, what they’re about and what their experiences are. “
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Bulgogi Beef & Spring Asparagus Bibimbap
According to Danji and Hanjan’s chef and owner, Hooni Kim, you can’t really get authentic Korean ingredients in NYC. We’re certain a slew of joints in Koreatown would beg to differ. Either way that doesn’t mean we shouldn’t make the most of what we have and put our own seasonal twist on a Korean classic.
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Restaurant Trends to Watch for in 2013
Do you remember when it was, exactly, that Sriracha became the go-to condiment in restaurants across the city? Neither do we, but that’s precisely how food trends work. They take root little by little, gradually seeping into public consciousness and onto our plates, until eventually, you’d be hard pressed to find a relevant restaurant without a Kale Salad or Housemade Charcuterie. But those are so 2012, and we’ve got our eye on the horizon. Here are the burgeoning trends we predict we’ll be seeing a whole lot more of in 2013…
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