Finally read last Saturday's Wall St Journal food/drink page (W7), and there's a big article on "The New Hot Cuisine: Korean". The article mentions Korean ingredients being a part of everything from haute cuisine (Chinois, Le Bernardin, French Laundry, Blackbird, Jean George, WD-50) to fast food & QSR (California Pizza Kitchen). A handful of chefs are quoted on how Korean ingredients are used, and on the fusion aspects of cooking. Only one chef is quoted more than once: Edward Lee, of 610 Magnolia in Louisville!
Congrats to Chef Lee! Once again, the national press is recognizing that Louisville produces chefs both important and "cutting edge" on the national scene, something that we have known but perhaps insufficiently praised.