#korean-cuisine

#korean-cuisine

A seaweed-and-rice roll by any name would taste as all the same... or, would it? Despite their visually similar appearances, Korean kimbap and Japanese sushi have more differences than they share similarities. Both kimbap and sushi wrap sticky short-grain white rice and fillings inside of a nori seaweed sheet, using the same assemblage technique of cylindrical rolling in a bamboo mat. But, from there, these flavorful, tightly-packed rolls diverge - offering different fillings, different rice, and different accouterment.

The best Korean restaurants throughout New York City are a mix of old and new: Korean-American mainstays that have been barbecuing meats or slinging bowls of soups for decades, as well as imports of hot spots straight from Korea, plus modern restaurants serving innovative riffs on classic Korean fare. As a Korean American who grew up eating my mom's home cooking and visiting Seoul every summer,

The menu balances homey staples such as japchae, chive pancakes, and spicy tofu stew with more luxurious options like uni rice - which I ordered on a visit this past week. A bowl of sizzling rice comes beautifully topped with uni, tobiko, kimchi, pickles, and veggies. Mix it all up for a comforting side dish that has layers of flavors.

Shrimp burgers, 'shake it' fries, and unique Korean-inspired offerings differentiate Lotteria's menu, making it a favorite among local diners excited about its American debut.

Yeobo, Darling showcases a fusion of Korean, Taiwanese, and American influences, representing the multicultural vibrancy of the Bay Area through innovative dishes.

Sungho is known for its comfort staples, including crispy kimchi pancakes, bossam, and a creamy 24-hour pork bone soup, creating a blissful dining experience.

Musaek specializes in mulhoe, a South Korean seafood dish, featuring spicy raw fish served chilled with cold soup and bouncy konjac noodles, providing a unique summer dining experience.

"Mul Naengmyeon is a Korean classic with chewy buckwheat noodles served in icy beef broth, accompanied by brisket, cucumber, and hard-boiled egg."

The idea of hard-boiling mackerel seemed off, but it actually firms up the fish well, allowing easy separation from the bones while enhancing the broth's flavor.

Japanese fried chicken, or karaage, often uses boneless filets and smaller, bite-sized chunks for quicker cooking and easier eating with chopsticks, while Korean fried chicken utilizes familiar cuts like wings and drumsticks.

Filming DDD was great. Honestly, I was really nervous about my ability to communicate well since I'm the first deaf chef to be on the show.

For classic Korean barbecue with some noticeable new tweaks: Baekjeong introduces colorful faux porcelain dishes and rotating seasonal banchan, while maintaining top-notch meat quality and an impressive grill experience.

Nowon, a celebrated gastropub renowned for its fusion of Korean and American cuisines, has opened a new location in Boston's Seaport District, marking its debut in New England.