Korean Food Is the New “It” in Asian Cuisine

Since 2012, there has been an increasing fascination with Korean food. The rich combination of spiciness, sweetness and saltiness, along with the tangy and funky flavor of fermented vegetables, has brought the cuisine closer to most Americans' palates. Korean-inspired restaurants, as well as major chains, have introduced it in a non-traditional way - infusing it into familiar dishes, such as tacos and burgers. The result is a fusion of different flavors that win over non-Korean diners.

Of course, it should be noted that the rising affinity for Korean cuisine actually depends on familiarity and the willingness to experiment with unique flavors. Technomic, a consulting firm for food businesses, have discovered in their survey that the terms 'kimchee' and 'Korean' have been mentioned on the menus of chain restaurants.

On the other hand, a study on ethnic cuisines carried by National Restaurant Association has shown that only 4% of Americans eat Korean food at least once each month. This figure is quite small, compared to the 61% who eat Italian food at least once each month. The findings also state that 50% of the respondents say Korean food isn't familiar to them.

Then again, survey results don't really count as general statements. Neither do they represent the majority; nor can they predict when respondents will learn to adapt to changes. If some people buy fermented tea, they may also be more accepting of Korea's fermented pickles and tangy dishes. With the media constantly looking for fresh topics to report or sensationalize, who knows how widespread Korean cuisine will become weeks or months from now.

This increasing familiarity will lead to a likely expansion of ingredients and inspired dishes in American restaurants and homes - from soybean paste and chili paste to hot and cold soups. The cuisine will be next in line to now popular Japanese sushi and Chinese takeaways.