NYC’s Rising Korean Food Scene: Beyond K-BBQ
For years, Korean food in NYC was synonymous with the bustling, all-you-can-eat K-BBQ joints in Koreatown. While those are still a fantastic experience, the city’s Korean food scene has exploded with a new wave of restaurants showcasing the depth, nuance, and regional diversity of Korean cuisine. From fine dining tasting menus to modern interpretations of home-style cooking, there’s never been a better time to explore Korean food in NYC.
The Fine Dining Revolution: Atomix & Jungsik
At the highest end, restaurants like **Atomix** and **Jungsik** have earned multiple Michelin stars for their innovative, multi-course tasting menus. These spots treat Korean ingredients and techniques with the reverence of fine art, creating an unforgettable (and very expensive) dining experience. They have been instrumental in elevating the global perception of Korean cuisine.
Modern Korean Gastropubs: Jua & Oiji Mi
A growing category is the modern Korean gastropub, where inventive dishes are served alongside creative, soju-based cocktails in a chic setting. **Jua**, a Michelin-starred spot in the Flatiron district, is known for its elegant wood-fired cooking. **Oiji Mi** in Chelsea offers a sophisticated prix-fixe menu that beautifully reinterprets traditional Korean flavors. These are perfect for a special date night.
The Art of Tofu: BCD Tofu House
A 24/7 staple in Koreatown, **BCD Tofu House** specializes in “soondubu jjigae,” a bubbling, spicy soft tofu stew. It’s a perfect example of a restaurant dedicated to perfecting a single category of Korean home-style cooking. It’s comforting, delicious, and a go-to for late-night eats.
Noodles and Hand-Pulled Dough: LittleMad
In Greenwich Village, **LittleMad** offers a fun and energetic take on Korean-American food. While the menu is full of creative hits, their focus on noodle and dough dishes, like their signature “sujebi” (hand-pulled dough soup), showcases a different side of Korean comfort food beyond rice and BBQ.
The Future is Fermentation
Many of these new Korean restaurants are also at the forefront of the fermentation trend. They are showcasing the incredible complexity of house-made kimchi, gochujang (chili paste), and doenjang (soybean paste), proving that these fermented staples are the foundation of deep flavor in Korean cooking.
