Korean Food is getting a lot of press these days. Here’s an article in the Wall Street Journal.
The New Hot Cuisine: Korean

The noted Chicago eatery Blackbird has kimchi on the menu, and California Pizza Kitchen is developing Korean barbecue beef pizza. In Los Angeles, crowds are lining up for street food from a pair of Korean taco trucks called Kogi. The slightly sour-tasting Korean frozen yogurt served at the Pinkberry and Red Mango chains has inspired many imitators.

Redolent with garlic, sesame oil and red chili peppers, Korean food is suddenly everywhere.

It’s even on the packaged-food industry’s radar. “Last year, mostly what we saw in our database was Korean food at authentic ethnic places,” says Cindy Ayers, vice president of Campbell’s Kitchen, which tracks trends for new-product development at Campbell Soup Co. This year, she says, she’s seen Korean flavors appearing on both high-end menus and in casual, nonethnic restaurants in cities like Minneapolis and Des Moines, Iowa — a sign Korean is starting to catch on.

Go here to read the rest of the article
http://online.wsj.com/article/SB123639056889058949.html

Here are some restaurants around the world that are using Korean ingredients and techniques in their dishes.

Le Bernardin, New York

At his Michelin-starred seafood restaurant, Eric Ripert serves a progressive tasting of Kumamoto oysters on ice with flavored jellies. The final bite is a Kumamoto topped with a cube of kimchi jelly, made by pureeing and straining kimchi, then adding agar agar to the juice. “I use it more and more as a condiment,” says Mr. Ripert, who was introduced to Korean food through some of his line cooks. “I like to add it just to elevate and to create some contrast with our dishes.”"

155 W. 51st St., 212-554-1515, le-bernardin.com

French Laundry, Yountville, Calif.

Thomas Keller’s flagship restaurant serves dotori mook, a mild, jello-like food made of ground acorns. It’s a common side dish in Korea, served sliced and with a sauce made of soy sauce, toasted sesame oil, scallions and red pepper flakes. At the restaurant, the mook is custard-like and made with coffee and milk, and has been paired with persimmon and black truffles. “The flavors are earthy, kind of nutty,” says chef de cuisine Corey Lee.

6640 Washington St., 707-944-2380, frenchlaundry.com