![]() They got it wrong but they tried."ĮDITOR'S NOTE (Jan. "It’s not that egregious," Cho told TODAY, with a sigh. And we encourage our guests to explore the many amazing restaurants that feature incredible, inspiring food from Korean chefs across the globe." While Shake Shack has not implemented any changes so far, it said that "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. "We felt it was important to share the influence behind the menu." "We called our sandwich Korean-style because it was inspired by traditional Korean fried chicken, but we recognize it’s not the same," the statement continues. The statement goes on to say that the chain "partnered with Chong Choi, the Korea-born founder of Choi’s Kimchi Company in Portland, who made us a custom blend of kimchi for our slaw." ![]() Our team worked closely with our culinary partners in South Korea to develop a version that remained true to what we serve in South Korea." ![]() "It was so beloved in South Korea that we were excited to bring a version of it stateside. The Gochujang Chick’n Shack that is served in our South Korea Shacks was developed by our local team. When asked for comment, a Shake Shack spokesperson told TODAY, "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. I am not a purist when it comes to Asian food. I put cheese on ramen - I’m well known for that. "I think the laziness is always where people get irked. "I don’t begrudge anybody that wants to make Korean food, and I don’t think I would have cared if Shake Shake had made a Korean fried chicken, if they’d done it the way I’d described it," he continued. "I just take issue with the idea that gochujang makes something Korean," Cho said, adding that he's "pretty tired" of the cultural appropriation conversation. He added that, while Korean fried chicken is typically covered in sauce, gochujang is just one of many options. "The cliché they use to describe it is 'shatteringly crisp.'" "They fry the chicken, then let it cool, then fry it again," he explained. The real key to Korean-style fried chicken is in the double-frying method, he said. Foo Fighters Reveal Their New Drummer One Year After Taylor Hawkins' DeathĬho explained that it's just a flavor, one of many used in Korean fried chicken.
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