Korean style BBQ culture is in full bloom in the United States, also known as the steak capital of the world. ‘COTE,' a premium meat BBQ restaurant showcasing Korean-style grilling, has been receiving unwavering love from locals, earning a Michelin Star for six consecutive years since 2018. ‘COTE' seamlessly integrates the Korean dining culture, including the grilling of meat on a table grill with richly complemented banchan (side dishes), into a steakhouse setting. Insisting on using only the highest-rated beef recognized by the U.S. Department of Agriculture, ‘COTE' stands out with over 1,200 carefully selected wine pairings. The banchan, such as gyeranjjim (steamed eggs) pajeori (green onions), and jangajji (pickled vegetables) crafted using domestically sourced soy sauce, red pepper, and salt, are also exceptional.

Located in Manhattan, New York, 'Soogil' is a fine dining restaurant that combines French techniques with Hansik such as galbijjim (braised short ribs), japchae (stir-fried glass noodles with vegetables), and sundubu (soft bean curd).

Chef Soo-gil Lim, who gained a solid culinary background as the first Korean sous-chef at the renowned U.S. restaurant 'Daniel,' presents fusion Hansik at 'Soogil.' The restaurant stands out for its unique choice of ingredients, incorporating traditional Korean ingredients such as doenjang (soybean paste) and gochujang (red chili paste) made by artisanal producers known for rich flavors. The exquisite harmony of Korean and French tastes has earned praise from local media, including 'The New York Times.'

At the upscale New York fine dining Korean restaurant, 'Jua' you can experience dishes like Caviar Gimmari (laver roll), Foie Gras Juk (porridge), and creatively presented banchan (side dishes), including Sweet Potato Juak (waxy rice doughnut). 'Jua’ offers a contemporary reinterpretation of familiar Korean dishes.

In particular, its signature menu, which comprises a total of seven tasting dishes including ‘Caviar Kim’ and ‘Jook,’ showcases sophisticated dishes and elegant plating that resemble works of art, providing an enjoyable visual experience. The use of domestic ingredients like Wando abalone, Korean pear, and maesilcheong (green plum syrup) has contributed to the restaurant's positive reception in the local culinary scene.

From its name, 'Ma-shi-ta,' exudes confidence as the representative Korean restaurant in Paris, acknowledged by Parisians. Beyond exceptional taste, the restaurant offers a special gastronomic experience through storytelling Hansik menu items. The signature dishes include dakgangjeong (deep-fried and braised chicken), jeyukbokkeum (stir-fried pork), and tteokgalbi (grilled short rib patties). The restaurant uses Korean ingredients such as Shinan saeujeot (salted shrimp), soy sauce, and sesame oil, along with vegetables directly grown at a local farm. In addition, through collaborations with dessert experts, Ma-shi-ta introduces a variety of traditional Korean sweets and liquors, promoting Korean culture in multiple dimensions and effectively playing the role of a 'Culinary diplomat of Hansik.'

Renowned as a popular restaurant near the hill of Montmartre in Paris, ‘Sambuja,' stands out right from its diverse menu. With over 50 different dishes, the restaurant not only offers generous portions but also ensures exceptional taste.

Daily handcrafted sundae (blood sausage) and sundaeguk (blood sausage soup) are among the popular menu items at Sambuja. The restaurant's signature dishes include gukbap (rice soup) and haejangguk (hangover soup), both made with domestically sourced products such as gochujang (red chili paste) and maesilcheong (green plum syrup), creating rich and profound flavors. If you crave a warm broth in Paris, don't miss this sundaeguk destination.