By Sophie Friedman
As Korean cuisine takes center stage in global fine dining, Michelin-starred chefs are weighing in on what makes it so irresistible. In this feature, acclaimed culinary leaders from around the world share their thoughts on the growing Korean food trend, from the rising popularity of gochujang and kimchi to the sophisticated artistry of modern Korean tasting menus.
Chefs highlight Korea’s mastery of fermentation, deep flavor layering, and the seamless balance between tradition and innovation. They discuss how Korean ingredients like doenjang, perilla oil, and jangajji are redefining haute cuisine and influencing global palates. With Korean restaurants earning Michelin stars in New York, Los Angeles, and beyond, it’s clear this is more than a trend—it’s a culinary movement.
Read the full story on Michelin Chefs Dish on the Korean Cuisine Craze and discover why Korean food is taking over the world’s most prestigious kitchens.
