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Six fast-casual Korean contenders Adam Larkey

Six fast-casual Korean contenders

Will bibimbap, fried chicken and kimchi-fried rice win segment market share?

Until a few years ago, kimchi was little known outside Korean communities, but now the pickled vegetable — usually cabbage — is a mainstay at trend-forward restaurants. Likewise, the spicy-sweet fermented chile paste gochujang, until very recently a mystery to most Americans, is becoming increasingly widespread.

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