The 2024 Michelin Guide awarded a historic number of stars to Korean restaurants in the US. 15 Korean restaurants in the US were awarded at least one star, which is three more than last year, and two new restaurants have been added to the more affordable Bib Gourmand category.
The Michelin Guide remains a dominant authority in the culinary realm, a compass guiding food enthusiasts to exceptional dining experiences both in the US and worldwide. Korean restaurants in the US have come a long way since Hooni Kim became the first Korean chef/restaurateur in the world to win a Michelin star back in 2011 for Danji. He again won a star this year for his new restaurant, Meju, the only restaurant in Queens, NY, to boast a star.
Top restaurants located in South Korea also continue to rack up stars with 48 restaurants recognized in 2024, up from 33 the previous year.
Long known in America for casual BBQ and bibimbap, Korean cuisine has continued in its remarkable surge in culinary innovation, blending traditional flavors with modern techniques both in the world of fine dining as well as everyday fare. The increasing recognition by Michelin serves as a testament to this culinary renaissance, acknowledging and celebrating the accomplishments of chefs and restaurateurs who have elevated Korean cuisine to new heights.
As we explore the list of Michelin-starred establishments, we are amazed at the diverse and nuanced world of Korean flavors that so many talented chefs have created. Authenticity is made fresh with innovation, and each restaurant tells a unique story that is exciting, modern, and steeped in tradition.
3 Stars
- Benu, San Francisco, CA
2 Stars
- Atomix, New York, NY
- Jungsik, New York, NY
1 Star
- bōm (new), New York, NY
- Cote, New York, NY
- Cote Miami, New York, NY
- Jeju Noodle Bar, New York, NY
- Joomak Banjum, New York, NY
- Jua, New York, NY
- Kochi, New York, NY
- Mari, New York, NY
- Meju (new), Long Island City, NY
- Oiji Mi, New York, NY
- San Ho Won (new), San Francisco, NY
- Ssal (new), San Francisco, NY
Bib Gourmand
- 8282 (new), New York, NY
- Bansang (new), San Francisco, NY
- Chick Chick, New York, NY
- Cho Dang Gol, New York, NY
- Dha Rae Oak. Los Angeles, CA
- Haenyeo, Brooklyn, NY
- HanGawi, New York, NY
- Momofuku Noodle Bar, New York, NY
- Perilla, Chicago, IL
- Tong Sam Gyup Goo Yi, Queens, NY
Three Michelin Stars:
Exquisite cuisine, worth planning a trip around!
Benu
Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak.
Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country’s most ambitious tasting menus, there’s more. Faux-shark’s fin and xiao long bao are delightful classics, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences.
Two Michelin Stars:
Exceptional, absolutely worth a detour!
Atomix
Atomix is one of Manhattan’s most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones, and views of the kitchen’s inner works.
Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking. Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy.
Jungsik
Jungsik’s “New Korean” cuisine leans westwards. Indeed, some of this kitchen’s wonderful sauces wouldn’t be out of place at a grand French table, but what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa, and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.
This is cooking that is original, impeccably executed, and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating. The space is cool, crisp, and elegant; the service team is sharp, keen, and organized.
One Michelin Star:
Superb dining, no regrets!
bōm (New)
bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. This team has it down to every last detail, with elegant service and well-executed dishes.
Of course, there is premium beef ranging from tenderloin and Wagyu short rib to dry-aged ribeye, but there is so much more than just meat here. The dishes display a tight narration, and the presentations are stunning. Expect flawless ingredients, as in the gamtae cradling sweet bluefin tuna with delicate cubes of Hudson Valley foie gras. Then, one bite of baesuk with Baerii caviar, jujube, and tofu delivers a panoply of flavors. Two perfectly steamed slices of abalone resting over Bhutanese red rice is tender, rich, and tangy.
Cote
Korean-born Simon Kim opened Cote as a joyful celebration of his home country’s love for beef allied with his admiration for the great American steakhouse. Just head downstairs and admire the meats hanging in the aging room. The space also breaks the norm in its mien—dark, moody, and atmospheric. There’s a comprehensive wine list too, which, if you look close enough, offers nuggets of value. (Downstairs is their ersatz speakeasy, Undercote.)
First-timers should go for the “Butcher’s Feast” featuring different cuts of beef, an egg soufflé, and enough banchan to cover your table. Meats are first presented raw for you to admire; your server then oils the grill and expertly cooks them. A supporting cast of kimchi and ssamjang merely elevate their flavor.
Cote Miami
When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they’re doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.
Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own.
Jeju Noodle Bar
When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they’re doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.
Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes, and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef, and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own.
Joomak Banjum
What started out as a homegrown pop-up has evolved into this handsome, brick-and-mortar operation at the edge of Koreatown. Chef Jiho Kim and pastry maven Kelly Nam merge global flavors on their approachable tasting that riffs on familiar dishes like jajangmyeon, made here with squid ink-sourdough noodles, caramelized onions, and parmesan foam. Korean bouillabaisse with weakfish; Long Island duck tacos with hoisin jus; and elaborate desserts paired with red bean semifreddo or Sichuan peppercorn ice cream certainly impress. Then consider the fact that this is a borderless menu grounded in Korean and Chinese flavors—and you know you’re in for a win. The longer format “Studio Menu” emphasizes pastry items for guests seated at the studio counter overlooking the pastry kitchen.
Jua
Several years in, and Chef Hoyoung Kim and his team continue to deliver their promise of a nicely poised, modern Korean prix-fix that is both familiar and substantial. Jook with smoked eel and sesame is as comforting as it is refined, while crispy seaweed cradling tuna tartare and rice capped with caviar is as luxurious of a start as one could hope for. Have you ever seen a banchan as minimalist and as impactful as this one? Probably not. Dinner typically ends with a glazed Korean-style donut and a silky-smooth orb of ice cream. All the while, this slim and sleek restaurant is right at home being in such close proximity to the Flatiron Building thanks to its soaring ceilings, sultry lighting, and a packed dining room humming with energy.
Kochi
The idea that tasting menus are hours-long and showy is far from true here. The vibe is boisterous, and the crowds are delighted to be here.
The open kitchen is the obvious centerpiece. From here, a young team blitzes out an array of impressive grilled bites meant to be eaten with your hands—Kochi is Korean for skewer, after all.
Chef Sungchul Shim taps into his Korean roots and fine-dining pedigree to create a solid but playful menu. Start with sweet potato and sunchoke gratin paired with a clever doenjang béchamel, then salmon bibimbap, mingling pollock roe, candied anchovy and toasted nori with brown soy-butter rice, is a harmonious high point. A stick of rich and nutty black sesame ice cream is the last hurrah. Worth the splurge? Without a doubt.
Mari
Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim, who made a name for himself at his tasting counter (Kochi) just down the street. Those familiar with casual Japanese handroll counters are in for a surprise as Chef Shim reimagines the genre as a tasting menu, primed with top-notch ingredients and Korean flavors.
Glistening planks of Ora King salmon; tender strips of cured mackerel; and melting slabs of pork belly marinated with ssamjang are placed on beds of rice cradled in seaweed. Chefs work swiftly, moving from one roll to the next with nowhere to hide in this kitchen, flanked by counter-seats on all sides. A bowl of warm bone broth with pork belly and noodles closes out the generous progression.
Meju (New)
Hiding behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last decade. Dazzling versions of doenjang, gochujang, ganjang, and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef, and Niman Ranch pork. He brings the room together and impresses with carefully calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade from Korean clay. An unassuming bowl of rice with kimchi is an homage to his mentor. It is a poignant finale that looks rather ordinary but has a long-lasting impact.
Oiji Mi
Practice does make perfect, evidenced by Chef Brian Kim and his team, who honed their modern Korean cuisine at the now-shuttered Oiji before moving uptown to open Oiji Mi. This time, they’ve delivered a notch above, with a sleek space attended to by a fleet of staff.
There is a refinement and a more subtle approach to flavors on this five-course prix fixe menu. Standouts include striped jack hwe, served in a wide glass bowl, finished with a nuanced and balanced citrus jang sauce. Chili lobster ramyun plates tender lobster meat tossed in a vibrant gochujang over springy noodles for a simple-yet-beautiful dish that is indeed best served cold.
The beverage program is creative and skillful, with eye-catching cocktails and a well-curated wine list sharing house favorites.
San Ho Won (New)
Combining the prodigious talents of heavy-hitter Chefs Corey Lee and Jeong-In Hwang, here it’s safe to expect the exceptional. The kitchen’s assiduously refined technique deftly combines traditional Korean tastes with a sense of novelty, using impeccable ingredients to make for dishes of surpassing depth and purity of flavor, whether it be the humble kimchi or a rarefied cut of beef. The menu includes some typical barbecue items, as well as dishes rooted in home cooking, including hearty stews like the cross-cultural kimchi jjigae pozole. Solid lychee wood charcoal is made especially for the restaurant, lending a singular quality to grilled items like the succulent galbi. Keeping company with such unforgettable food is an effortlessly gracious staff.
Ssal (New)
Hyunyoung and Junsoo Bae have ample fine dining experience but were inspired to strike out on their own to fill what they saw as a void in San Francisco’s Korean restaurant scene. The result is this tasting menu that draws upon familiar flavors but sets itself apart with a sense of refined simplicity.
Meticulously prepared seafood shows a dedication to craft, as in black cod partially dried before being grilled to achieve a skin so crunchy it can be heard from across the room. Beef short ribs are something of a signature, gently cooked sous vide, then seared to form a sweet-savory crust. Desserts end the meal with a feather-light touch, like a sorbet of magnolia berry over green plum granita, garnished with a black sesame tuile.
Michelin Bib Gourmand:
Remarkable quality, great value cooking
8282 (New)
Are there any rules about showering a scoop of honey-infused vanilla cream with grated Parmesan cheese? Is there a consensus on whether an entire orb of creamy burrata goes well with rice cakes and gochujang-marinated chicken? There’s a first time for everything at this rambunctious little restaurant in the Lower East Side.
The team works with a solid foundation of Korean flavors and from there, springboards into uncharted waters. Creative, bold dishes – all of which beg to be shared – run up and down this menu. Those wanting to stick to something more familiar will not leave disappointed. The pan-fried scallion-parsley pancake makes for a superb start, followed by tender medallions of grilled Iberico pork galbi resting in a pool of spicy red chili paste.
Bansang (New)
The name references the traditional style of serving a communal Korean meal, which dates back centuries to the Joseon royal court, but there’s nothing remotely old-fashioned or stuffy about a meal here. The cooking is an unapologetically contemporary take on Korean cuisine, readily incorporating ingredients like parmesan cheese and chorizo into the likes of kimchi fried rice or crispy rice cakes, fitting together seamlessly beside more classic offerings like mulhwe, a dish of raw seafood with a chilled fermented chili broth. Appropriately, the tapas-style menu is geared toward shared plates, though a starter of sweet-tangy soy lime glazed fried chicken, boasting a craggy, ultra-crunchy exterior and juicy, tender meat, is so good you’ll want to discard any idea of sharing.
Chick Chick
Occupying a prominent corner of the Upper West Side, this delightful operation arrives courtesy of Chef Jun Park. The space is narrow, deep, and neat, with tables offering a view of the whirring open kitchen. Wood-covered walls illuminated by pendant lights result in an atmospheric vibe.
Asian cooking with Korean leanings is what this team does best, so await—with bated breath—the likes of piping-hot fried chicken, its crisp amber skin, and ivory meat permeated with spicy gochujang and sweet peanut sauce. Fried rice, that ubiquitous menu favorite, is turned on its head with the likes of complex truffle essence. Then, cathead biscuits arrive with truffle-spiked honey to ratchet up the decadence quotient.
Cho Dang Gol
For a change of pace in bustling Koreatown, Cho Dang Gol offers the barbecue-weary an opportunity to explore some of this nation’s more rustic cooking. Soft tofu is the specialty of the house and for a fitting reason (it’s downright delicious). But, bubbling casseroles and spicy stews are equally heartwarming. The menu also offers favorites like flaky pajeon, satisfying bibimbap, and marinated meats. A sautéed tofu trio with pork belly is stir-fried with glassy sweet potato noodles and kimchi, in an excellent sweet and spicy red pepper sauce. The interior has a simple, homey appeal—its cozy dining room simply decorated with close-knit wood tables. The occasional burst of sound drifting down from the upstairs karaoke bar promises a little post-dinner fun.
Dha Rae Oak
It’s all about the duck—whole roasted in a clay pot—at this dining delight. And, since the very best things take time, seat-of-the-pants types must know that this platter requires a bit of planning: order at least a day in advance. However, upon entering this Koreatown gem, one may look forward to being rewarded with a generously portioned dish to dream about for weeks. Stuffed with chestnuts, sweet potatoes, rice, and herbs, then wrapped and roasted for hours, the bronzed beauty is plated before your eyes. A spicy dipping sauce and light broth with greens elevates the preparation to epic heights. There’s no better way to enjoy this festive feast than with a group, but walk-ins can savor the signature smoked treat, as it’s available at all hours.
Haenyeo
This is the kind of spot that serves food so memorable you’ll find yourself craving the same meal well after your visit. The kitchen is known for surprising diners at every twist and turn, as evidenced by the tteokbokki—spicy rice cake topped with Oaxacan cheese and chorizo. Less Korean-leaning but equally delicious items include the fiery tofu stew stocked with seafood and accompanied by grilled ciabatta with seaweed butter. Wind down over warm, light, and fluffy beignets along with a sip from their wonderful selection of sparkling spirits. Named for the legendary women divers on Jeju Island, this serene and charming space features white hues, glass frames, and brick walls. Affable service augments the dining experience at this local favorite.
HanGawi
Beyond an ordinary façade lies this serene, shoes-off retreat with traditional low tables, Korean artifacts, and meditative music. While wine and beer are available, a pot of royal green tea from Mt. Jilee is a more apt pairing considering the soothing setting.
HanGawi is a soft-spoken, vegetarian-only restaurant that cares about what you eat and how you feel. The ssam bap offers a fun DIY experience with a long platter of fillings. Dark leafy lettuce and thin, herbaceous sesame leaves are topped with creamy slices of avocado, crunchy bean sprouts, pickled daikon, carrot, cucumber, radish, and three rice options—white, brown, and a nutty, purple-tinged multigrain. Topped with miso ssam sauce, each bite is a fresh burst of uplifting textures.
Momofuku Noodle Bar
This elder member of David Chang’s culinary empire is hipper and hotter than ever. A honey-toned temple of updated comfort food, decked with wood counters and a sparkling open kitchen, the service here may be brisk. But rest assured, as the menu is gutsy and molded with Asian street food in mind.
Those steamed buns have amassed a gargantuan following thanks to decadent fillings like moist pork loin kissed with Hollandaise and chives. Additionally, that bowl of springy noodles doused in a spicy ginger-scallion sauce is just one instance of the crew’s signature work. Other items, including desserts like candy apple truffle, are beautifully crafted and rightfully elevated to global fame.
Perilla
This prime location welcomes diners with a mural of former First Lady, Michelle Obama, dressed in a hanbok. Inside, the vibe is cozy with an urbane simplicity. Imagine a smattering of artwork, greenery, and edgy light fixtures. Large windows with views of a buzzy street and a semi-open kitchen reinforce that sleek city feel. Chef Andrew Lim’s forte lies in his contemporary take on familiar Korean food. Here you will find tables spread with delicious banchan, tailed by Wagyu beef tartare accented with Asian pear. Kimchi stew with glass noodles; fire chicken with Chihuahua cheese; and even that classic fried chicken gets a spin in this kitchen—the latter with ranch and pickled radish. In lieu of dessert, go for the special and thoughtful tea cellar menu.
Tong Sam Gyup Goo Yi
Murray Hill is no stranger to Korean food, but this prized, pig-loving barbecue destination is always packed. Inside, the bright room’s décor forgoes all frills to focus on regional specialties. Smiling servers are earnest and hospitable.
Begin with the usual but very exquisite banchan-like pickled turnips, fermented bean paste soup, and specially aged house kimchi—funky, garlicky, and a total pleasure. The kimchi pancake has a delightfully delicious crust and sear that recalls a slice of pizza. Yet what makes this place unique is that barbecue grill on each table, used for sizzling slices of flavorful duck with miso, garlic cloves, and bean sprouts; spicy, tender bits of octopus; and sweet, fatty pork with soy sauce, red chili paste and scallions.
