No, it’s not one of those puff pieces from the KT or the Chosun Ilbo. It’s an article from Restaurants and Institutions magazine, which would be different because R&I is a U.S. based industry journal and its readers are the owners and managers of restaurants and cafeterias across North America. Although the increasing penetration of Korean food into the mainstream is featured in the article, the article’s larger theme is that ethnic Asian food in general is becoming more accepted in the States.

Per the article:

The new Korean menu at Murray State University in Murray, Ky., is a hit, and the best proof is the empty plates. Dishes come back bare when students sample recipes such as beef bulgogi, seaweed soup and spicy chicken. To meet demand, the kitchen has more than doubled production of the recipes since the items debuted in August.

“It’s amazing how many people are trying the Korean items,” says Director of Dining Services Richard Fritz… Consumers have turned many mainstream Asian dishes such as stir-fries and pad Thai into American staples, but there is still plenty to explore in Asian cuisines… Understanding which lesser-known Asian dishes are likely to translate well across audiences and mixing in their components among familiar recipes…

Interesting piece. You can read the rest here.