By Sukie Park, NYCultureBeat 

Inside Korea/The New York Times 

Published: Friday, January 17, 2014

David Chang is widely known as the hit-maker of pork belly bun and Japanese ramen, Danny Bowien jumped up to stardom with his innovative Sichuan food. Was it just a coincidence that Mr. Chang and Mr. Bowien happened to be Korean-Americans? 

In addition to Chang and Bowien, other Korean-American chefs are making news, including Roy Choi of Kogi taco truck (LA), Hooni Kim of the first Michelin-starred Korean restaurant, Danji (NY), Edward Lee of 610 Magnolia (Louisville, Kentucky), Corey Lee of two Michelin-starred Benu (SF), Jung Sik Yim of two Michelin-starred Jungsik (NY), Sang Yoon of Father’s Office Burger(LA) and Jungjin Park of Michelin-starred Rosanjin (NY), to name a few. These chefs/owners of Korean descent are on the front line of the “New Wave of American cuisine.”

Click here to Read this article at Inside Korea 2014.01.17 vol.6