One of the benefits of being second generation anything is that you get to stand on what the first generation built when they came to the US. It’s exciting to see that in Korean food today as we move away from the comfort of our traditions and start wondering how we can leave our own mark on them. Fusion seemed to be the name of the game for the past few years with players such as Roy Choi of Kogi, Beverly Kim of Parachute, Edward Lee of 610 Magnolia, Esther Choi of Mokbar, and of course David Chang of Momofuku; wielding Korean flavors to varying degrees as they pursue culinary identities of their own. You also have the traditionalists, whose leadership I am unofficially assigning to the venerable Maangchi, that are working to preserve Korean cuisine and make sure we never forget how to make a decent kimchi jjigae. However, one area that’s gone largely understated and ignored has been the re-imagining of Korean food within itself and elevating it to another level.