Local residents enjoy their meals at Nami, a modern Korean restaurant in Kentucky, United States. /You Jin-woo

In Kentucky, United States, 85% of the population is white, with only 1.5% being Asian. However, during a visit to the St. Andrews area in Louisville on May 20, Korean food seemed to attract significant interest among the minority population.

At the first grocery store entered, Trader Joe’s, hundreds of gochujang (Korean chili paste) products were lined up on the shelves.

Gochujang sauce products are displayed at a Trader Joe's store in Kentucky. /You Jin-woo

Trader Joe’s has been at the forefront of the Korean gimbap craze, releasing a frozen gimbap product last November that sold out in two weeks across all its 560 stores in 42 states.

In addition to Gochujang and gimbap, Korean products like pajeon (scallion pancakes), tteokbokki, kimchi, and Korean-style bulgogi were placed in prime spots, easily accessible to consumers.

In nearby Frankfort, a new Korean chicken specialty store, CM Chicken, opened in March. Even at 5 p.m., considered early for dinner, 12 visitors were waiting in line, and several UberEats and DoorDash drivers were ready to pick up deliveries. Kentucky is famously known as the birthplace of KFC.

Locals take great pride in their fried chicken, with many chicken specialty shops having been in business for over 80 to 90 years. A notable example is the Harland Sanders Café, opened by Colonel Harland Sanders, founder of KFC.

“Two or three years ago, Korean food in Kentucky was limited to kimchi from Walmart or frozen food from Trader Joe’s,” said Jeremy Hubbard, the founder of Louisville Food Tour, who has been a food guide in the Louisville area for decades. “However, after the pandemic, when Korean-style fried chicken was frequently shown on media like Netflix, curiosity began to grow among American foodies (food enthusiasts), with questions like, ‘Is there a type of chicken we don’t know about?’”

Korean-style fried chicken with sliced green onion, pickled cucumber, and seasoned radish served at CM Chicken in Frankfort, Kentucky. /You Jin-woo

CM Chicken’s most popular items are scallion chicken and garlic soy sauce chicken, which offer unique flavors previously rare in the area.

The trend of Korean fine dining, which had been strong in major American cities, has now spread to quieter agricultural towns like Kentucky. Fine dining refers to high-end restaurants offering refined service.

USA Today annually selects the top 50 restaurants across the U.S. Last year, only two from Kentucky made the list, one of which was “Nami,” a modern Korean restaurant.

Nami was opened by renowned Korean-American chef Edward Lee, who prepared the state banquet for South Korean President Yoon Suk-yeol at the White House last year. Despite opening just a year ago, Nami has become a highly sought-after restaurant in this small city, with reservations booked a month in advance.

At Nami, Lee presents thoroughly Korean dishes. Appetizers include shrimp dumplings, tteokbokki, and gimbap, with kimchi made in-house using persimmons and beets.

Sirloin set meal served at Nami, a Korean restaurant in Louisville, Kentucky. /Courtesy of Nami

Main dishes are labeled with Korean names rather than English translations, such as “kalbi” for beef short ribs and “sam gyup sal” for pork belly.

After the main course, rice or noodles are served, reminiscent of traditional Korean meals. Many local customers easily pronounced dishes like “jajangmyeon” (black bean noodles) or “gogi (meat) bibimbap.”

Lee said, “The timing of opening a high-priced restaurant is crucial. Last year, witnessing the explosive growth of Korean cuisine and culture, I decided to open a modern Korean restaurant,” emphasizing that “familiar American dishes with a hint of Korean flavor or seasoning can transform into entirely new culinary experiences.”