Resy Presents
Korean | American
The signs are everywhere: Korean food is becoming America's next great cuisine. How did it win over the country? Who are the tastemakers pushing it forward? We went in search of answers.
Korean Food Is Now American Food. Here’s Why That Means So Much.
The early 2020s have been an exciting, and oftentimes heady, time for Korean food in America, as we can attest.…
Where to Find Every Kind of Korean Food in New York
Outside of Korea (and conceivably Los Angeles), the New York city area lays claim to one of the most vibrant…
How Atoboy Set the Stage for a Glorious Era of Korean Cuisine
It all goes back to banchan. When Ellia and Junghyun Park opened Atoboy in 2016, the restaurant was presented as…
TRADITION AND TRANSFORMATION
Is Korean food about maintaining traditions from overseas? About adapting to American culture? Yes, and yes. Chefs today are doing all of that — and more.
At Miss Kim, Midwestern Bounty Meets Korean Joy
In November 2016, a restaurant called Miss Kim opened in Ann Arbor, Mich., not far from the University of Michigan…
At Boston’s Somaek, A Melding of Family Ties and Korean Tradition
Somaek is unabashedly, unequivocally, and unmistakably a Korean restaurant. Chef Jamie Bissonnette and his mother-in-law wouldn’t have it any other…
Raon’s Fine-Dining Tasting Menu Orbits Around Kimchi
For chef Soogil Lim and his wife, Sasook Youn, Raon has long been in the back of their minds. Following…
At Anju, Korean Cooking Nods to History and Pushes Into the Future
The genesis of Washington, D.C.’s Anju begins with fire — an actual fire, not a metaphorical one. In 2006, Danny…
With NARO in Rockefeller Center, the Atomix Team Has More Big Dreams For Korean Cuisine
It’d be silly to bet against Ellia and Junghyun “J.P.” Park, who have had the kind of whirlwind year that…
Sungchul Shim and the Beautiful Evolution of Korean American Cooking
It was Christmas Eve, and the holiday menu had just launched at Kochi. Sungchul Shim had arrived around 11 a.m.…
How Baroo Wooed L.A. With Its Sense of Whimsy
For a restaurant that began as a 16-seater in an East Hollywood strip mall with no signage, reappeared down the…
The reason I opened Meju is that I felt like the real story of Korean cuisine was missing in New York.— Hooni Kim, chef of Meju
DISHES THAT MAKE A DIFFERENCE
Whether it’s classical ingredients or farm-to-table bounty, Korean American chefs are using flavors both familiar and novel to create a whole new culinary repertoire.
Five Dishes That Illustrate Danbi’s Unique Twist on Korean Cuisine
This summer, Danbi — the 80-seat a la carte dining room inside Koreatown’s bustling Chapman Plaza — was formally recognized…
With Sunn’s, Banchan by Sunny Finally Finds a Permanent Home
One of New York’s most popular pop-ups, Banchan by Sunny, is finally getting its very own brick-and-mortar location in Chinatown.…
Coqodaq Is Here to Make Fried Chicken as Fancy as You Want (Or Not)
In New York City, fried chicken is as abundant as tourists in Times Square on New Year’s Eve. It may…
How Oiji Mi Crafts Globally Inspired Korean Fine Dining, in Five Dishes
First things first: Oiji Mi is not a fusion restaurant, in the sense that most fusion restaurants are portrayed. Executive…
How C As In Charlie Melds Southern Hospitality with Korean American Traditions, in Five Dishes
Sweet tea might not be the first drink pairing that comes to mind when you think of Korean food, but…
The Best Dishes to Get at 8282 in New York’s Lower East Side
Last fall, Jee Kim and Bong Le Jo launched their lighthearted, fresh take on Korean food inside the former Meatball…
The golden age of Asian American chefs in top kitchens today has a direct lineage back to Ko. Indeed, it was a progenitor of the ways in which American cooking has become a vehicle for deeply personal stories as a more diverse set of chefs take charge of their own kitchens.— ‘Six Ways That Momofuku Ko Forever Changed American Dining’
IN — AND BEYOND — THE GLASS
It’s not just Korean eating culture — it’s drinking culture too. And there as well, tradition has taken new forms on these shores.
In New York, Hana Makgeolli’s Alice Jun Is Building a Homegrown Sool Empire on Her Own Terms
In the back room of Hana Makgeolli in Greenpoint, Brooklyn, it’s mostly silent, with rice wine quietly fermenting in large…
Where Atoboy and Atomix’s JP and Ellia Park Love to Eat at the Bar in New York
Where do chefs and restaurateurs go and, more importantly, where do they love to eat? In Resy Regulars, we ask…
Seoul Salon Aims to Turn Us All On to the Korean Way of Drinking
In Korean culture, when someone says, “let’s get drinks together,” there’s often much more at stake than just a drink.…
Buzzy Korean Drinking Spot Jilli Is Changing the Game in K-Town
We’re willing to bet that you listen to (or at the very least, know of) BTS or Jay Park, and…
Contributors: Ellen Bhang, Noëmie Carrant, Amber Gibson, Gary He, Melissa Kravitz Hoeffner, Deuki Hong, Anna Lee C. Ijima, Coralie Kwok, Stacey Lastoe, Erin Mosbaugh, Oren Peleg, Ellie Plass, Mahira Rivers, Matt Rodbard, Stephen Satterfield, Caroline Shin, Alison Spiegel, Esther Tseng, Anya von Bremzen.
Series Editors: Jon Bonné, Deanna Ting, Lizzie Takimoto.
Series photos by Jutharat Pinyodoonyachet for Resy; landing page photo by Alex Lau, courtesy of Kisa.
