I grew up in a pretty traditional Korean household but there have been a lot of fusion or “elevated” Korean restaurants I’ve tried. I found that I’ve been less receptive to new, modern takes on Korean food—maybe because I haven’t found a place that matches my ultra Korean palate.
What are your thoughts on these types of restaurants/foods?
1-2: uni bibimbap + their take on bulgogi with skirt steak (DANBI)
3-4: galbijjim + their version of assorted banchan/ssam, abalone porridge (JOA)
5: their version of ssam including smoked meat, perilla leaf, and butter lettuce (MAJORDOMO)
by cottonshoes
16 Comments
Just so you know uni bibimbap is pretty traditional as far as I am concerned having grown up in Geoje. Did they have a special modern take?
Im not a fan of korean fusion. I like the OG korean flavors, not someone’s idea of what might be good. Give me the real shit all day!
Korean food lends itself very well to cheese! I enjoy fusion foods 🙂
Korean/mexican fusion has been proven to be successful
Dang, I could go for some fajitas now.
I’m a fan. I’ve had traditionally prepared korean food for most of my life. Cuisine should evolve and I appreciate when chefs take risks and get creative with their dishes.
I grew up in a pretty traditional Korean household too and raised with broke boy values. I couldn’t imagine taking my mom out to these new “fine dining” Korean restaurants because the food’s usually mid and the price is outrageous. Out of these pics, DANBI is the only one I *might* take my mom to check out.
I get there are restaurants out there that are trying to elevate Korean food but it tastes like it’s made by people who don’t know what it’s even supposed to taste like. I’m paying for atmosphere, not the food. Like Picasso said, learn the rules like a pro so you can break the rules like an artist. But too many don’t even know the rules and are breaking too many. End rant
i wanna try these
I like putting kimchi on briyani for a nice fusion of spicy and sour!
Food wise what’s not to like? Pictures look tasty. But that said your curation of high end K restaurant isn’t really the best and I don’t think those are very representative of the style. You really need to check out more places in Seoul or NYC.
But perhaps your gripe is about price point? Generally found when people say “traditional” it’s code for big portions and good value rather than actual taste.
I’m Mexican American and have loved Mexican-korean fusion I’ve tried, but am not Korean so I can’t speak to that side of things. But mexi-korean is delicious locally.
I do tend to enjoy a lot of Mexican fusion, but it’s almost easy (if you try) considering how many foods/plants/spices that are indigenous to the Americas are now considered like, “authentic staples” to non-american cuisines.
Im all for multi cultural exploration. And I like it when people want to learn about and participate in Korean culture. And I’m all for artistic expression and experimentation.
Now with that being said, I grew up without cheese touching my Korean food. I know it’s a less than popular position these days but still…I’m team No Cheese.
Only if none of the Korean flavors aren’t diminished. I’ve had some K fusion food where the Korean flavors were so watered down but I’ve also had some k fusion food where nothing is sacrificed and is amazing.
I’d say even traditional Korean food is being harder to come by depending on where you are. A lot of the food now seems significantly sweeter in many places than what I remember eating in restaurants as a kid.
That being said, I really do think fusion Korean food can be a good thing. I’m thinking more along the lines of subtle changes to everyday foods to elevate it like kimchi instead of sauerkraut or Korean tacos.
IMO, “Elevated Korean Food”, “Avant Garde Korean Food,” and “Deconstructed Korean Food” are more misses than hits.
A key aspect of Korean food is how hearty it is, and that aspect is typically missing from all of the above. Doesn’t quite hits the spot, but okay for a special occasion or date night dinner.
Fusion Korean Food has a greater acceptance from me because the definite of fusion is wider. Korean flavours can be riffed into other cuisine (like Kimchi Taco, gochujang cream pasta, etc) or other flavours can be riffed into Korean cuisine (like Cheese Galbi)
Lol is that a plate of roasted veggies on the side of galbijjim like those deconstructed dishes?