Will Korean become the world’s latest gourmet food fashion?

The Government in Seoul is hoping so and has upped its 2009 agricultural food export target by 20% to US$5.5 billion.

They are not alone, celebrity Chefs like New York’s David Chang are eulogizing.

Provenance and depth of variety are critical success factors with ethnic food. In this regard Korean food seems to have a lot going for it, as there are many more dishes than the ones most people usually cite like Kimichi, Samgyeopsal (grilled pork belly) and Souju (distilled liquor).

Certainly what Korean Food Inc. needs are more global brand ambassadors to entice, elucidate and educate.

Besides Chefs like David Chang, who else has the Sampyeopsal touch?