Hi, I’m Daniel Gray. I’m a Korean-American storyteller, tour guide, and food expert who’s passionate about sharing Korea’s rich culture with the world. Over the years, I’ve hosted travelers, curated immersive tours, and appeared on shows like Netflix’s Street Food: Asia – Seoul. My goal is simple: to help you connect deeply with Korea through meaningful experiences, delicious food, and unforgettable stories.
My friends and I always say that Korean fusion in Korea is anything Korean with cheese/mayonnaise/sweet corn/pasta added to it or with gochujang and/or dwenjang removed. Is Korean cuisine served in the States authentic at all? Isn't it Americanized already? (Not a rhetoric question.)
If you go to most Korean restaurants in the states, they are relatively authentic (at least in comparison to Mexican restaurants in Korea).
There are a couple of differences key differences, however:
1. Korean restaurants in the States serve many different kinds of dishes. No single item restaurants (like dakkalbi street in Chuncheon where you have a dozen restaurants that serve only dakkalbi). 2. You may see items such as sweet potato salad included as one of the banchan platters.
I have a chef friend who calls fusion cooking "confusion" but I like making it! : )
ReplyDeleteMy friends and I always say that Korean fusion in Korea is anything Korean with cheese/mayonnaise/sweet corn/pasta added to it or with gochujang and/or dwenjang removed.
ReplyDeleteIs Korean cuisine served in the States authentic at all? Isn't it Americanized already? (Not a rhetoric question.)
If you go to most Korean restaurants in the states, they are relatively authentic (at least in comparison to Mexican restaurants in Korea).
ReplyDeleteThere are a couple of differences key differences, however:
1. Korean restaurants in the States serve many different kinds of dishes. No single item restaurants (like dakkalbi street in Chuncheon where you have a dozen restaurants that serve only dakkalbi).
2. You may see items such as sweet potato salad included as one of the banchan platters.