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K-FOOD
Beyond Tasting to Training | The K-Food Syndrome Sweeping NYC & LA! 2026-04-13

The K-Food wave in New York and Los Angeles is evolving. It's no longer just about enjoying the taste; it's about mastering the "narrative" of Korean cuisine. Fueled by the hit Netflix & tvN series Chef of Tyrant, aspiring chefs and culinary students across the USA are diving deep into the art of K-cooking.


1. From Screen to Global Tables: CJ’s 'Cuisine.K' Project

CJ CheilJedang’s 'Cuisine.K' project—a specialized initiative to nurture global Korean cuisine chefs—recently made waves in NYC and LA. By leveraging the IP of the popular series Chef of Tyrant, the project allowed participants to cook and taste authentic dishes featured in the show. Following successful cooking classes in the UK, Germany, and Spain last year, a CJ representative noted, "This was a meaningful event to introduce Korean food culture to the US. We will continue to expand K-Food through various global programs."

https://n.news.naver.com/mnews/article/029/0003021358?sid=101



2. The Secret of K-Soul Food: 'k-mu' (The Base of Broth)

In the high-level culinary world of Chef of Tyrant, dishes like braised fish, Galbi-jjim, and beef radish soup (Sogogi-muguk) rely on one essential hero: the radish. k-mu acts as a natural sweetener, replacing sugar while eliminating odors from meat and fish to create a clean, refreshing broth. This technique is considered the gold standard of authentic Korean cooking.



3. At the Center of Global Trends: k-mu

Why are global chefs fixated on the Korean radish? The answer is simple: its unmatched density. Even after long hours of cooking, k-mu retains its signature "K-crunch" and deep umami, satisfying the sophisticated palates of modern New Yorkers and Angelenos.


K-Food is leading the global content trend, and k-mu stands at its freshest peak. Experience the crunch that the world is raving about in your own kitchen!