Korean restaurants are generally safe places to eat, according to one of the countrys top chefs, but sometimes the lines are long and the dishes are not what you’d expect.
“The lines are longer, the food is less authentic, the dishes aren’t what you expect, and it’s usually really hard to get through,” said chef Chung Woo-young at the Seoul-based South Korean restaurant and bar Cava.
The food has been known to contain “black stuff” or “fish sauce,” Chung told the Washington Post.
“It’s a real issue for me,” he said.
“I’ve had people come in complaining about the fish sauce in their food.
It’s the same kind of stuff you would find in the Korean-American community.”
The Korean food scene has evolved over the past century and a half, but Chung said that it is still very much a part of Korean culture.
“A lot of the stuff you’ll find at a Korean restaurant today is still traditional Korean food,” he added.
“It’s still the same dishes that people eat in Korea.
I don’t think anyone will change that.”
Choi-woo Park, an executive chef at the Korean restaurant Cava, says there are some places in the country that have been forced to take on more stringent food standards in order to cater to the rising demand for Korean cuisine.
“Some of the places are going to have to increase their standards and prepare more food,” she told Mashable.
“They’ll have to do that because the demand is there.
It doesn’t matter if you eat Korean, American, Chinese or any other cuisine.”
Cho is one of many people who have taken on this challenge to improve their taste buds, and she is a passionate advocate for food safety in Korea and abroad.
“I’m an American, and I feel like I should be able to eat the food that I want to eat and enjoy the food,” Choi said.
She said that she was willing to accept that Korean cuisine was not the most authentic food in the world, but she hopes that this new trend will lead to more Korean restaurants opening.
“There is a lot of pressure on Korean restaurants in the US to be more authentic and to change, but the majority of the restaurants in America are still following what is in Korean cuisine,” she said.
“So I think that with the increasing demand for food in America, people are just going to keep coming back.”
Cho says that she has been doing a lot more research on Korean food in recent years.
She has recently taken the project to the US Food and Drug Administration (FDA) to learn about the current safety concerns around food additives, and even went to Seoul to learn more about Korean food.
“People don’t understand how much time and effort goes into Korean food, and how much effort goes in getting authentic Korean food that’s actually delicious,” she explained.
Choi says that the Korean food industry in the United States is still in a transitional phase, and that more changes are coming.
“At the moment, the Korean Food Industry is not strong enough to survive, and now it’s just going through the motions,” she added.
“Now it’s a new trend in Korean food.”
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