Korean cuisine is more popular than ever

By the numbers: In 2024, there was a 10% increase in the number of Korean restaurants in the U.S., per market research firm Circana.

• Fast food chains offering Korean fried chicken and corn dogs are up about 15% each from last year. Korean fine dining is also on the rise.

Catch up quick: Korean fried chicken first led the trend, followed by kimchi as a condiment and Korean barbecue sauces hitting grocery shelves, said Tim Fires, Circana's president of global food service.

What they're saying: "Seeing how far Korean cuisine has come — it's going beyond just being a fad," Drew Paik, executive director of the Korean American Community Foundation of San Francisco, told Axios.

Between the lines: Los Angeles remains the center of California's Korean diaspora, Paik said, though San Francisco was the first stop for many early immigrants.

• Today, the Bay Area is home to 100,000 Koreans, the sixth-largest Asian population in the region, per the foundation.

The big picture: "Hallyu" refers to the global rise and spread of Korean culture. The phenomenon was spearheaded by the South Korean government decades ago to boost the country's economy, writes media studies scholar Dal Yong Jin in his book "Understanding the Korean Wave."

Yes, but: Paik said it's important not to let rising visibility fuel model minority myths or overlook those in the community who are struggling.

Zoom in: The city's thriving Korean food scene includes restaurants like Benu, San Ho Wan, Um.ma, Cocobang, Daeho and Manna.

• Plus, Jagalchi — the new food complex in Daly City — has quickly become a favorite foodie destination.

My thought bubble: I was recently blown away by the traditional gukbap I had at Sungho, a hidden gem in the Tenderloin. The hearty soup, simmered for 24 hours, is a home-cooked staple that's often difficult to find in restaurants.

The bottom line: The Korean community's deep roots in the Bay Area continue to shape its culinary scene as Korean culture surges nationwide.