Why it took so Long for Korean Food to Come to America
Korean food has mainly traveled here to America in the souls of Korean Immigrants. 83% of America's korean foods came from immigrants. 1970’s through the 1930’s was the highest amount of Korean immigration in over 5 years. During these times, many of the immigrants were unable to bring along the Korean tradition of making delicious korean home meals. They were stuck. How were they going to cook for their Korean family. This was when Koreans decided to start their own places for their home foods that they have left back in the country of Korea.
The rise of korean food in America is the latest in a string of East Asian influences on the American diet. Why did it take this long for Korean food to be one of the 20 most popular foods in America?
Mark Rodbard, a contributing editor of Food Republic, says
“Korean Restaurants, at first more of a clubby environment, for koreans, by koreans. There wasn't really much of an effort to draw in non-Korean guests.”
In the cookbook that Rodbard is creating, he ventures to explain the to be phenomenon, and along the way, collects Koreans best recipes. As the immigrants came to America, the citizens had no idea what awaited in their thirst for Korean cuisine.
The Korean Cuisines Rise to Popularity and How they Influence Cooking in America
Korean immigrants came to the U.S with nothing but the clothes on their back, clueless and afraid of what would happen to their loved culture of korean cooking. Some Koreans decided to make their own home cooking that later would turn into 5 star restaurants.
Some non-Koreans would also be inspired to Chris Cipollone, the chef of Piora which is a Western/Italian based menu, has been greatly influenced by the flavors and spices of korean foods. His most popular dish is a plate of bucatini cooked with funky preserved black garlic, Dungeness crab, maitake mushrooms, and chilies “Using some Korean ingredients has caused some intrigue for sure, but I think it stems from the way we use them. The usage of what's around you, knowing when to preserve or serve fresh. Both countries are very regional; every area has a thing they specialize in.”