By now, many eaters have been adventurous enough to try Korean barbecue, a perfectly balanced sweet and savory global twist on a new favorite cuisine. Across the U.S. foodservice landscape, “Korean” dishes have increased nearly two-fold over the last four years, according to Datassential MenuTrends. Growing consumer interest in fermented foods has likely helped this trend by opening an exploratory path to Korean fermented favorites like kimchi and gochujang. The popularity of this emerging cuisine shows no signs of stopping and with the Winter Olympics in South Korea next year, new Korean flavor possibilities will be more in-demand than ever. Get ahead of the trends with some lesser-known inspirations:
For more information on developing the next great Korean flavor application in your portfolio, contact your McCormick account representative or contact us here today.