In the wake of the surging popularity of plant-based diets and vegetarianism, a Spanish chef suggests that Korean cuisine has a considerable opportunity to make its mark in the world of plant-based cooking with its exceptional vegetarian dishes.
Due to a scarcity of selling locations, few Koreans are aware of the Tofu Bar, a seasoned stick of tofu. But if you head to any convenience store in Japan, chances are you will find several types of Tofu Bars occupying shelves.
It ain’t all K-pop and kimchi. Even tteokbokki, a stir-fried rice cake which a chewy texture and served with a spicy and sweet sauce, is gaining popularity overseas.
The Korean diet is changing quickly, with foods commonly considered western slowly crowding out Korean standards at the table, a trend that appeared to accelerate this year, retailers have noticed.
Following a brief run in Korea last October, Shake Shack's gochujang-glazed chicken burger is heading stateside.
SPC Group, which operates Shake Shack, a New York-based burger chain, said Monday a new line of sandwiches will be available in stores using the traditional Korean red pepper sauce, Gochujang.
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