Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju

Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf | Chef Angel Barreto of Anju

Lamb Saddle, Picante Achifado, Rocoto Kimchi, Chile Crunch, Seaweed Chaufa, Pickled Daikon, Lettuce | Chef Jean-Paul Fung of La Mar by Gastón Acurio

Carolina Gold Rice, Kimchi Purée, Crab Sauce, Seed Mix, Crispy Kale | Chef Zach Kimmel of Tippling House

Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Smoked Coppa Pork, Gochujang BBQ Sauce, Kimchi, Pickles, Cilantro Ranch | Chef Daniel Raia of Sweet Cheeks Q

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough | Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables

Roasted Mango, Polenta, Mango Kimchi, Toasted Coriander, Chicatanas, Aji Panca | Chef Kyle Schutte of Wright & Company

Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief | Chef Steve Joo of Jooboodoo

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Labneh, XO Sauce, Sesame Seeds, Cilantro | Chef Brad Deboy of Ellē

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio