Korean chicken and waffles
At Penn State University, hospitality management school students work with the dining team to put on pop-up events as part of an internship. One recent pop-up event by the interns featured a Korean chicken waffle sandwich with honey-gochujang sauce, kimchi and a fried egg. The chicken is rubbed with ginger, coated in potato starch and double-fried.
Korean barbecue beef bowl
Centerplate Chef Roger Wilton was looking to rev up fans for new hockey season of the Winnipeg Jets at the Bell MTS Place arena in Winnipeg, Manitoba, Canada. “The Winnipeg Jets fanbase is one of the most ardent in sports, and we hope our menu matches their excitement,” Wilton says. One fired-up new item is a spicy veggie bowl and a Korean barbecue beef bowl.
Korean barbecue hot dog
The Aramark team is using the tongue-tickling fermented fire of kimchi to a signature hot dog at Kauffman Stadium, home of the Kansas City Royals. And not just any hot dog: smoked pork kielbasa slathered in barbecue sauce (this is KC, after all) and daikon kimchi slaw on a roll.
Spicy and sophisticated
Patina Restaurant Group exclusively caters weddings and events at Brooklyn Botanic Garden, often with this appetizer: Korean beef short ribs with kimchi in an elegant one-bite format.