Korean food is so trendy that the Wall Street Journal is covering it. In New York, you’ve got Momofuku with Korean American chef David Chang (See the video below to make japchae by Youngsun Lee of New York’s Persimmon). In Los Angeles, there’s the Kogi BBQ truck where crowds are lining up for street food from from a Korean taco trucks. You learn the location of the truck only on twitter. (BTW – Chef Roy Choi says Kogi will be in New York by 2010 hopefully.)

The tart Korean fro-yo is covering this nation with the likes of Pinkberry and Red Mango along with a host of many imitators. Survivor winner Yul Kwon owns a few Red Mango shops himself. (Remember when tapioca drinks were the craze!!) Even California Pizza Kitchen is getting in on the trend by developing Korean barbecue beef pizza and testing Korean fried-chicken salad. Check our more at the WSJ article here.

If there’s no Korean restaurant near you, no worries. You can learn to make Japchae at home with Youngsun Lee of New York’s Persimmon (Food Network doesn’t have an Asian American that will how you how to do it.)