Why Korean might be cuisine of the year

Recipe courtesy of Michael Israel
Sponsor: Custom Culinary

bd’s Mongolian Grill | Based in Irving, Texas

Gordon Biersch Brewery Restaurant | Based in Chattanooga, Tenn.

California Tortilla | Based in Rockville, Md.

Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste

Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.

Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.

Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.

100 Sails Restaurant & Bar offers Korean Fried Cauliflower: Tempura-fried cauliflower with spicy soy glaze, topped with Kewpie mayonnaise, chile threads, sesame seeds, microgreens

Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori

Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications