By Choi Jin-woo 

Mulhwe (cold raw fish soup) noodles, a San Francisco restaurant's reinterpretation of the original Korean dish mulhoemyeon, is one of The New York Times' "23 of the Best American Dishes of 2023."

The daily on Dec. 12 released its list covering restaurant menus in the U.S., with mulhwe noodles from the fusion Hansik restaurant Bansang included.

The fusion dish combines Korean-style raw fish and noodles.

The Times said, "Distinct at first, everything gets mixed together, synchronizing in a bite that's deeply invigorating and bright any time of the year."

Run by Korean American chefs Min Seung-hyun and Jin Lim, Bansang presents innovative Hansik (traditional Korean cuisine) using French and Japanese ingredients and techniques. The restaurant received the award Bib Gourmand, which recognizes restaurants that provide high-quality food at reasonable prices, from this year's Michelin Guide California.

In an interview in July with the daily San Francisco Examiner, Min said, "I really want my restaurant to be a gateway to the people who have never tried this type of Korean food and aren't that familiar with it."

paramt@korea.kr