He said the name should reflect the specific Korean ingredient rather than using 'Korean-style' as a catch-all, since Korean cuisine encompasses far more than just one flavor. I think this is a good entryway for the Korean ingredient.'Ī post shared by Jae Lee ✪ Yoon, owner of the Korean restaurant Yoon Haeundae Galbi in New York City, told Eater it's the naming of the sandwich that caused concern for him. I think what we can learn from this is there's an opportunity now for Korean restaurant owners, or Korean chefs in general, that want to use the word gochujang. 'I thank Shake Shack for introducing gochujang to a broader audience. I think it's fine - I actually thank them.'

'I can speak for myself as a chef, and as a restaurant owner, and as a Korean-American immigrant,' Lee said. The Korean-American chef said he, too, thinks Shake Shack featuring Korean flavors is a positive thing. He gave Insider permission to share his post and comments on the sandwich. Jae Lee, chef and owner of Nowon in New York City, reviewed the sandwich himself on Instagram live. 'And this is where Korean or local expertise comes in and becomes important.' 'The issue is, however, whether it is executed properly and tastes good,' he said. Kim did point out that he believes execution is important as well as exposure. 'Making moral judgments on this kind of culinary spread has a chilling effect on the growth and development of new up-and-coming cuisines,' he added. 'It's ok for a high-profile chef at a fine dining restaurant to incorporate gochujang into their tasting menu but not for a fast-food chain to use it? I don't think so.' 'There's a certain level of snobbery going on sometimes,' Kim said. He called it a 'necessary step' for helping Americans familiarize themselves with flavors from all over the world. Korean-American chefs told us they think Shake Shack's use of Korean flavors is a good thingĬhef Hooni Kim of both Danji and Hanjan in New York City told Insider via email, 'As a Korean chef, I believe that incorporating Korean ingredients or dishes into America's mainstream is generally a positive thing.' 'And we encourage our guests to explore the many amazing restaurants that feature incredible, inspiring food from Korean chefs across the globe.' 'Listening to our guests and the community is essential and we welcome all feedback that can help us better represent the food we serve, including its cultural origins,' he continued. Rosati said the recipe is a close variation of the sandwich served at Shake Shack locations in South Korea. When asked about the backlash, Shake Shack's culinary director Mark Rosati told Insider, 'As a global business with more than 300 Shacks across the world, we're always inspired by local flavors and cuisines in markets where we operate We called our sandwich Korean-style because it was inspired by traditional Korean fried chicken, but we recognize it's not the same.' Kwon later told Eater New York that she thought this new stateside menu item looked like 'the most basic way to go about doing a Korean fried chicken.' Add the top bun and serve.While some are angry that Shake Shack is using Korean flavors at all, others, like Brooklyn-based writer, Giaae Kwon, think the sandwich was ' just so lazy' in terms of execution. Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Place chicken into a bowl and toss to coat thoroughly with the sauce. Take marinated chicken thighs and dip into flour making sure to thoroughly coat.įill a heavy bottom pot with canola oil and heat to 375F.įry the thighs (1-2 at a time) 6-8 minutes flipping occasionally until an internal temperature of 165F is reached. Optional splash of shirodashi.įor frying, combine all-purpose flour with cornstarch. In a bowl, add and whisk together kewpie mayo, finely chopped kimchi, finely sliced green onions, salt to taste, and the juice of a lemon. Wrap and place it to the side to marinate.įor the slaw, thinly slice green cabbage. In a medium bowl, whisk together buttermilk and kosher salt.Īdd in boneless chicken thighs.

Korean fried chicken sandwich