4 ways to add Korean flavor to food service menu items | Food-Management

Using the bold, spicy-sweet-acidic flavors of the Korean food playbook, onsite chefs from Centerplate, Aramark and Penn State University work in familiar formats like bowls, tacos, sandwiches and appetizers, infusing those menu items with serious trendsetting flavor.

While Korean barbecue could indeed be the gateway, onsite chefs are incorporating Korean ingredients like kimchi, dried seaweed, gochujang, sesame oil and more.

These Korean flavors are showing up paired with classics (hello, kimchi hot dogs and hamburgers with gochujang aioli), as attention-grabbing appetizers and even as part of mashups with other trends, such as Korean fried chicken and waffles. The flavors are bold, tangy, spicy, salty and sweet, hitting all the right notes to give customers’ taste buds a wakeup call. Here’s how onsite operators at Centerplate, Aramark and colleges are implementing the hot trend.

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