Korean food has never been hotter in this country; hasn’t gochujang become every other chef’s condiment of choice? But its elevation to fine dining is relatively recent, evinced in Manhattan this year by the steakhouse Cote, an upgrade from the standard Korean barbecue — and even more so by the ambitious Atomix.

Read more: https://www.washingtonpost.com/lifestyle/food/an-ambitious-new-new-york-restaurant-proves-korean-fine-dining-is-ready-for-its-close-up/2018/08/02/83e7ae48-8939-11e8-85ae-511bc1146b0b_story.html?utm_term=.f2f82b0b7b0a

Author: k-food

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