Psst, there’s a new cuisine on the scene. Kimchi and gochujang are available in major supermarkets. Bulgogi and bibimbap have entered the lunch rotation alongside sushi and sandwiches. And New Zealand now boasts a slew of great Korean restaurants, particularly in Auckland, where the country’s Korean immigrant population is concentrated.
That immigrant population has long had its own web of food networks, but it’s taken years for Korean food to enter the mainstream. And while Korean and “New Korean” fusion food has taken off around the world – think of the success of David Chang’s Momofuku empire, or Eric Kim writing recipes for quick kimchi
